Inspired by EatWell my recipe is for 2 servings and replaces the spinach with Air roasted brocolli on the side. My version below adds cauliflower rice, which is basically cauliflower grated using a food processor and provides that texture that slurps up the cream sauce and replaces the higher carb option of rice. Since we didn’t have spinach on hand we used a half a bag of brocolli on the side. We air roasted the brocolli in the Ninja Flip Air Fryer for an easy side dish to provide additional texture and flavor and veggies. Delicious!
Hubby loved this one!
Recipe modified from original to replace spinach with Air roasted brocolli.
Full Meal Ingredients
- 2 – Salmon Filets (6 oz each)
- 1/2 head cauliflower or 4 cups rice
- 1/2 onion diced small
- 4 garlic pieced diced small
- 3 oz Sundried tomatos in oil (drained and chopped)
- Brocolli florets
- Parmesan cheese ??
The instructions below are broken into the order I prepared each piece of the recipe.
Cauliflower rice is florets that have been grated in a food processor, resulting in the shape similar to rice.
The raw cauliflower rice is then sautéed on a hot surface to remove excess water. Avocado oil can be used to sautee. Season with salt and pepper. Spritz a small about of lemon juice toward the end for added flavor.
Air Fryer Brocolli
Preheat oven to 390 in Air Roast Setting for Air Fryers.
For the side of brocolli toss bite sized florets into a bowl and drizzle with avocado oil. Season with salt pepper and lemon juice and toss to combine.
Line the ir fryer tray with aluminum foil and spread out brocolli. Air Roast 5 mins and toss. Add a couple more minutes or until desired doneness. Sprinkle parmesan cheese on the brocolli. Keep it wrapped in foil and warm until ready to plate.
Salmon with Creamy Tuscan Sundried Tomato
Dry the salmon and seasoned with salt and pepper. Prep the veggies. Finely chop garlic and diced onions. Drain oil from sundried tomatoes and chop into bite size pieces.
Preheat medium sautee pan to medium high heat. Drizzle with avocado oil and sautee the salmon for 5 minutes then flip and sautee for another 4 to 5 mins. Then remove salmon from heat and seal in aluminum to keep.warm.
Using the same pan used for the salmon, lower the heat to low.
Add butter, then the garlic and onion until transparent (5 minutes). Then add the sundried tomatoes. Continue to cook for another 3 to 5 minutes.
Then add veggie broth and let it reduce down before adding heavy cream.
Add in heavy cream and keep the heat low. The sauce will thicken and darken over time, 5 to 10 minutes ot until desired consistency is achieved.
The fish remained hot in the foil pack. You can return the cooked salmon to the sauce pan to cook with the cream sauce. I skipped this and simply plated the salmon with the cream sauce first then the salmon and another layer of cream sauce. Cauli-Rice and air roasted brocolli frame the main dish are delicious together.
Pre measured and pre chopped everything would save 20 to 25 minutes of prep time.
- Prechopped onion small diced
- Pre skinned but not chopped garlic
- Brocolli cut to uniformly bit sized florets
- Pre grated cauliflower rice
- Sun dried tomatoes pre drained and chopped.
This is my 5th fish recipe using frozen salmon from ButcherBox. I first saw the Salmon recipe on pinterest and saved it to my Keto board. I was somexcited to finally test it out!
Delicious half jar of sundried tomatoes. I used Bellino and it was delicious straight out of thr jar. Be sure to chop before adding to pan.
The original idea came from a recipe I saw on Pinterest from EatWell. The recipe did not call for cauliflower rice and broccoli and instead used spinach in the cream sauce.