Miso Glazed Salmon with Cauliflower Rice & Asparagus

2 serving
30 Minutes


1 tbsp Miso Paste
1 1/2 tsps Rice Vinegar
2 tbsps Sesame Oil (divided)
8 oz Salmon Fillet
2 cups Asparagus (trimmed)
Sea Salt & Black Pepper (to taste)
1 cup Cauliflower Rice
2 stalks Green Onion (thinly sliced)
2 tsps Sesame Seeds (toasted)
2 tbsps Ghee


Amount per serving


1Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
2In a small bowl, mix together the miso paste, rice vinegar, and 2/3 of the sesame oil to make a glaze.
3Place the salmon fillets on one side of the baking sheet. Brush the miso glaze over each fillet.
4Place the asparagus on the other side of the baking sheet. Coat with the remaining oil. Season with salt and pepper.
5Cook in the oven for 15 to 20 minutes, or until the salmon is cooked through. The timing will depend on your fillet thickness and desired doneness.
6Meanwhile, heat a pan over medium heat. Add the cauliflower rice and cook for three to five minutes or until tender. Stir in the green onions and season with salt and pepper.
7Serve the salmon with cauliflower rice and asparagus. Top asparagus with ghee and garnish with sesame seeds. Enjoy!


Leftovers:Refrigerate in an airtight container for up to three days.
Serving Size:One serving is equal to approximately 1/2 cup of cauliflower rice and one cup of asparagus with salmon.
No Asparagus:Use broccoli instead.