Pan-Seared Salmon with Spiced Cauliflower Rice

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

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.

Tender pan-seared salmon served over aromatic cauliflower rice seasoned with cumin and turmeric, a satisfying Whole30 seafood entree. This Mediterranean-inspired Whole30 recipe (gluten-free), ready in about 25 minutes, pairs salmon fillets, cauliflower head, olive oil 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.

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Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving

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Ingredients

4 fillets, 6 oz each salmon fillets
1 medium, riced cauliflower head
4 tbsp, divided olive oil
1 tsp ground cumin
1/2 tsp ground turmeric
2 cloves, minced garlic cloves
1 tsp, divided sea salt
1/2 tsp, divided black pepper
1/4 cup, chopped fresh cilantro
1, cut into wedges lime

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with 1/2 tsp sea salt and 1/4 tsp black pepper. Place salmon skin-side down and sear for 4-5 minutes until edges are crispy, then flip and cook an additional 3-4 minutes until just cooked through. Remove from skillet and cover loosely with foil.
Step 2: In the same skillet, add remaining 2 tbsp olive oil and sauté 2 minced garlic cloves for 30 seconds until fragrant.
Step 3: Add riced cauliflower from 1 medium cauliflower head, 1 tsp ground cumin, 1/2 tsp ground turmeric, remaining 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook, stirring frequently, for 6-8 minutes until cauliflower is tender but not mushy.
Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro.
Step 5: Serve each salmon fillet atop a bed of spiced cauliflower rice with lime wedges on the side for squeezing over.