Wild Salmon with Edamame-Cauliflower Rice

Prep Time:
15 mins
Total Time:
55 mins

In this healthy, one-pot dinner of Wild Salmon with Edamame-Cauliflower Rice, the oven does all the work. After 15 minutes of prep, the salmon roasts on top of a bed of cauliflower rice and edamame.


  • 1 large head cauliflower, trimmed, cored, and cut into florets

  • ¼ cup extra-virgin olive oil

  • 2 scallions, thinly sliced

  • Kosher salt and freshly ground pepper

  • 4 wild-salmon fillets (each 6 ounces)

  • 1 cup frozen shelled edamame

  • cup chopped cilantro leaves

  • Lime wedges, for serving


  1. Preheat oven to 425 degrees. Working in batches, pulse cauliflower in a food processor until finely chopped but not pureed. (You should have about 6 cups.) Toss with 3 tablespoons oil and half of scallions on a rimmed baking sheet. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.

  2. Drizzle fish with remaining 1 tablespoon oil; season with salt and pepper. Nestle into cauliflower mixture and sprinkle with edamame. Roast until fish is just cooked through, about 8 minutes. Sprinkle with remaining scallions and cilantro. Squeeze lime wedges over top; serve.

    wild salmon with edamame cauliflower rice served in a pan
    Kate Mathis
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