Blackened Salmon with Cauliflower Rice
This is a lower-carb option built around cauliflower rice instead of an actual grain, which fits well underneath a bold blackened salmon. It's one of the lighter meals in my rotation without sacrificing much in terms of flavor.
A hot pan is what gives the blackening seasoning its char, and salmon's natural fat keeps it from drying out even with that high heat. Cauliflower rice cooks fast, so it's ready around the same time as the salmon.
This is a good option whenever I want to cut back on carbs without eating something that feels like a diet meal. Green beans round out the plate with some crunch and color.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days. Reheat the salmon gently so it doesn't dry out.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Blackened Salmon with Cauliflower Rice
YIELD
10 portions
ESTIMATED NUTRITION
580 calories • 50g protein • 12g carbs • 36g fat per portion
What I really like about this recipe is that cauliflower rice makes a genuinely good lower-carb base for the bold blackened salmon.
Ingredients
• 5 lb salmon fillets
• 15 cups riced cauliflower
• 5 cups green beans
• 4 tbsp olive oil
• 5 tbsp blackening seasoning
• 2 lemons, cut into wedges
• salt and pepper
• 4 cloves garlic, minced
Directions
1. Coat the salmon in blackening seasoning.
2. Sear in 2 tbsp of the olive oil over high heat, 3–4 minutes per side, until it flakes easily.
3. Sauté the cauliflower rice and garlic in the remaining oil until just tender, 5–6 minutes; steam the green beans.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat gently to avoid overcooking the salmon. Nutrition is estimated per portion.
