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Ingredients
- Nonstick aluminum foil
- 1 lime, for zest/juice
- 2 salmon fillets (about 12 oz), skin removed
- ¾ teaspoon sriracha seasoning, divided
- 8 oz fresh asparagus tips
- Cooking spray
- 1 (10 oz) package frozen cauliflower rice medley
- 3 tablespoons salted butter
- 1 teaspoon minced garlic
- 1 teaspoon honey
Steps
- Preheat oven on broil. Line baking sheet with foil. Zest lime (1 teaspoon) and squeeze for juice (1 tablespoon). Coat salmon with zest and ½ teaspoon seasoning (wash hands).
- Coat salmon and asparagus with spray; arrange in single layer on baking sheet, then broil on center rack for 6 minutes. Move baking sheet to top rack; broil 1–2 more minutes or until vegetables are tender and salmon is opaque and flakes easily.
- Meanwhile, microwave cauliflower rice following package instructions. Melt butter. Place juice, garlic, honey, and remaining ¼ teaspoon seasoning in blender (or food processor); slowly pour in butter while blender is running, until sauce forms. Serve salmon over cauliflower rice and asparagus; top with sauce.
Amount per ½ recipe serving: Calories 500, Total Fat 29g, Sat Fat 12g, Trans Fat 0g, Chol 150mg, Sodium 370mg, Total Carb 15g, Fiber 1g, Sugars 7g, Protein 43g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%