Cumin-Roasted Salmon with Cauliflower Rice and Cilantro

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Oven-roasted salmon fillets with a fragrant cumin rub served over fluffy cauliflower rice accented with fresh cilantro for a nourishing Whole30 seafood dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 30 minutes, pairs salmon fillets, ground cumin, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 pieces (6 oz each) salmon fillets
2 tsp ground cumin
1 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
1 medium head, grated into rice-sized pieces cauliflower
2, minced garlic cloves
1/4 cup chopped fresh cilantro
4 lime wedges

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Instructions

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper and place 4 salmon fillets skin side down. Rub each fillet evenly with 2 tsp ground cumin, 1 tsp sea salt, and 1/2 tsp black pepper.
Step 2: Drizzle 1 tbsp olive oil over the salmon and roast for 12-15 minutes until salmon flakes easily with a fork.
Step 3: While salmon roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 4: Add 1 grated medium cauliflower head to the skillet and cook, stirring often, for 5-7 minutes until tender but not mushy. Remove from heat and stir in 1/4 cup chopped fresh cilantro.
Step 5: Serve each salmon fillet atop cauliflower rice with a lime wedge on the side for squeezing.