Everything taste better in a bowl! Am I right? In this case it’s this keto pesto salmon bowl recipe that’s perfect for lunch and dinner!
Preheat the oven to 400 degrees.
Place the basil leaves, olive oil, ⅓ c parmesan cheese, minced garlic and pine nuts into a food processor or blender. Blend until smooth and well combined. Add salt and pepper to taste.
Cut the salmon into 4 fillets, and place a thick layer of the pesto mixture on the top of each one.
Place the salmon fillets on a greased baking sheet, and bake for 12-14 minutes.
While the salmon is baking, cook your cauliflower rice to your desired level of doneness.
Add the butter, parmesan cheese and freshly chopped parsley to the cauliflower rice, and stir to combine.
Serve the baked pesto salmon on a bed of the cauliflower rice.
Calories: 300
Net Carbs: 1 Net Carbs Per Serving