Coconut Crusted Salmon with Cauliflower Rice Recipe

30m total time

Indulge in the rich, tropical flavors of tender coconut-crusted salmon served alongside a bed of fluffy, keto-friendly cauliflower rice.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Season the salmon fillets with salt, pepper, and paprika, then coat them with shredded coconut and place on the prepared baking sheet.
Bake the salmon for 12-15 minutes until the coconut is golden and the salmon is cooked through.
In a skillet, cook the bacon until crispy, then remove from the skillet and crumble it.
In the same skillet, sauté the shrimp with garlic powder, salt, and black pepper until pink and cooked through.
Microwave the cauliflower rice until hot, then divide it between two plates.
Top the cauliflower rice with the coconut-crusted salmon, sautéed shrimp, crispy bacon, and sliced avocado.
Serve immediately and enjoy!