About the Recipe
Ingredients
2 salmon fillets
100 gr cauliflower rice
100 gr broccoli rice
250 gr spinach
70 gr philladelphia
1/2 onion
2 tbsp olive oil
Nutmeg
Pepper & salt
Preparation
1. Cook your broccoli rice and cauliflower rice for 5 minutes. Then drain it in a sieve.
2. Heat another 1 tbsp of olive oil in another pan. Fry the salmon on each side for about 2 minutes. Stick the salmon in the oven at 180°C for 15 minutes.
3. Cut your onion into small cubes. Heat 1 tbsp olive oil in your wok pan and sauté the onion. Add the spinach and stir until the leaves have shrunk. Stir the philladelphia into the spinach. Season with nutmeg, pepper and salt.
4. Add your broccoli rice and cauliflower rice to your wok pan. Stir everything well and then place on top of the fried salmon.
ENJOY