Name: Mediterranean Grilled Salmon Platter with Herbed Cauliflower Rice
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 center-cut salmon fillet (6 oz); 1 tbsp extra-virgin olive oil, plus more for drizzling; 1/2 lemon, zested and juiced; 1 clove garlic, minced; 1 tbsp fresh oregano, chopped; 1/4 tsp kosher salt; 1/8 tsp freshly ground black pepper; 1 heaping cup cauliflower florets (to make 1 cup cauliflower rice); 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 1 scallion, thinly sliced; 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber, sliced; 1/4 cup kalamata olives, pitted; Lemon wedges, for serving; Feta cheese, crumbled (optional, about 2 tbsp); Keto tzatziki, for serving (optional)

Mediterranean Grilled Salmon Platter with Herbed Cauliflower Rice

SeasonedPasta4927

This Mediterranean-inspired platter brings together citrusy, herbal grilled salmon with a fluffy bed of herbed cauliflower rice, delivering a fresh, low-carb twist on classic flavors. Crisp cucumber, juicy cherry tomatoes, and briny olives provide vibrant color and crunch, while a final flourish of olive oil and fresh herbs ties it all together. The smoky grill on the salmon contrasts with the aromatic sautéed rice, and optional feta and keto tzatziki add creamy, tangy elements. A beautiful, nourishing meal in just over half an hour—perfect for California’s sunny evenings!

Ingredients

Instructions

In a shallow bowl, whisk together 1 tbsp olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper. Add the salmon fillet, turning to coat; marinate for 10-15 minutes while you prep other ingredients.
Pulse cauliflower florets in a food processor until rice-sized. Set aside.
Heat a grill pan or outdoor grill over medium-high heat. Brush with a little olive oil. Grill salmon skin-side down for 3-4 minutes, then flip and grill until just cooked through and flaky, about 2-3 minutes more. Remove and rest for 2 minutes.
While salmon grills, heat a nonstick skillet over medium heat. Add a drizzle of olive oil. Sauté scallion for 30 seconds, then add cauliflower rice and cook, stirring, for 3-4 minutes until tender but fluffy. Remove from heat and stir in parsley and dill. Season to taste with salt and pepper.
On a plate, spread the herbed cauliflower rice as a base. Arrange grilled salmon on top. Neatly arrange cherry tomatoes, cucumber slices, and kalamata olives around the rice. Add lemon wedges on the side.
Drizzle everything with extra-virgin olive oil and sprinkle with extra fresh herbs. Top with feta, if using. Serve with a side of keto tzatziki.