Ingredients: (for Salmon)

• Atlantic Salmon Filet

• Soy-Vay Teriyaki Marinade

• Non-stick Cooking Spray

Ingredients: (for cauliflower rice)

• 1 package pre-made Riced Cauliflower (this saves you a lot of time having to grate and fluff the cauliflower yourself)

• 3 Tbsp Olive oil

• 1 large egg

• ½ White Onion

• ¼ cup carrots

• 2 tbsp scallions

• 2-3 tbsp soy sauce or Tamari (more or less to taste)

Instructions:

For Salmon:

1. Preheat oven on bake to 400 degrees.

2. Take salmon filet and place in large ziploc bag with ¼ cup Soy Vay marinade.

3. Shake bag and let salmon marinate in bag until oven is heated.

4. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.

5. Place salmon on baking sheet and bake for 15-16 minutes.

For Cauliflower Rice:

1. Finely dice the onion and carrots.

2. Beat large egg in small bowl, set aside.

3. Preheat large skillet to medium heat. Pour olive oil on the bottom. Add white onion and carrot and fry until tender.

4. Slide the onions and carrots to the side and pour the beaten eggs onto the other side. Scramble the eggs with a spatula.

5. Once cooked, mix the eggs with the vegetable mix.

6. Add the cauliflower rice to the veggie and egg mixture.

7. Pour the soy sauce and teriyaki sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. (slightly bronzed)

8. Garnish with the scallions.

Nutrition Facts:

Calories: 390

Protein: 44g

Carbohydrates: 23g

Fiber: 5g

Fat: 14g

Loaded with Potassium, Iron, and Vitamin C!