Meal Prep Chipotle Salmon with Cauliflower Rice
Chipotle Salmon is so tasty you will LOVE it and so easy to make, you will make it for lunches time and again. Served with healthy, low carb cauliflower rice and a DIVINE Chipotle Dressing, this lunch recipe for meal prep salmon is a complete win!
Ingredients
For the Chipotle Salmon
- 20 oz salmon skin on, cut into 5 x 4oz portions
- ½ tsp salt-free taco or Mexican seasoning blend
- ½ tsp Old Bay seafood seasoning
- ⅛ tsp chipotle chili powder
For the Cauliflower Rice
- 1 Tbsp avocado oil or extra virgin olive oil
- 5 cups cauliflower rice thawed if frozen
- juice of 1 lime
- 1 Tbsp fresh cilantro, chopped see Notes
- Accompanying Veggies Suggestions: cherry tomatoes, shredded red cabbage, steamed broccoli
For the Creamy Chipotle Dressing
- ¼ cup mayonnaise see Notes
- 2 Tbsp coconut cream or plain Greek yogurt see Notes
- 1 Tbsp fresh lime juice
- ½ Tbsp apple cider vinegar
- ¼ tsp garlic powder
- ½ tsp chipotle chili powder
- ¼ tsp onion powder
Instructions
Prepare the Chipotle Salmon
- Heat oven to 400°F.
- Lay the salmon, skin-side down, on a rimmed bake sheet. Lightly season with the taco seasoning, Old Bay, and chipotle chili powder.
- Bake salmon at 400°F for 15-20 minutes or just until light pink though and flakes with fork. Note that a touch underdone (i.e. darker pink in the center) is preferable to overcooking since fish will be reheated later.
Cook the cauliflower rice
- While the salmon is cooking, cook the cauliflower rice: Heat the oil in a large nonstick skillet over medium-high heat. Add the cauliflower rice and season with a pinch of taco seasoning and Old Bay.
- Cook the rice, tossing in the olive oil, until softened and fragrant.
- Remove from the heat and add in the lime juice and cilantro. Set aside.
Make the Creamy Chipotle Dressing
- In a small bowl, whisk together the ingredients for the dressing.
Put it together
- Divide the cauliflower rice between 5 containers. Top with salmon and spoon Creamy Chipotle Dressing over. Add additional veggies on the side as desired.
- Store in the refrigerator until ready to eat. To reheat, loosen lid and microwave 30 seconds to 1 minute.
Notes
If you do not like cilantro, substitute flat-leaf parsley.
For a better mayonnaise, opt for an avocado oil or olive oil based mayonnaise - or make your own.
"Coconut cream" is the separated, condensed cream in the can of full-fat coconut milk. You can also now find cans of all coconut cream as well. Do not use coconut milk-based coffee creamer because that is a different thing.
Nutrition
Calories: 348kcal (17%) | Carbohydrates: 14g (5%) | Protein: 27g (54%) | Fat: 23g (35%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 69mg (23%) | Sodium: 241mg (10%) | Potassium: 335mg (10%) | Fiber: 3g (13%) | Sugar: 4g (4%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!