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20Ingredients
45Minutes
710Calories
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Ingredients
US|METRIC
3 SERVINGS
- 18 oz. salmon (wild caught)
- 1 asparagus (bundle)
- 1 spray olive oil
- 2 tsp. olive oil
- 2 tsp. herb seasoning (no/low sodium)
- 1 tsp. smoked paprika
- pepper
- sea salt
- 1 head cauliflower (about 3.5 cups of raw cauliflower “rice”)
- 1 1/2 cups portobello mushrooms (chopped, optional)
- 2 Tbsp. extra-virgin olive oil
- 2 cloves chopped garlic
- 8 oz. coconut cream (vegan, unsweetened)
- 1/2 cup shredded Parmesan cheese
- 1/3 cup chicken broth
- 1 Tbsp. rosemary (fresh, or dried)
- dried thyme (or 2 teaspoons fresh)
- pepper
- sea salt
- red pepper (to taste)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat430 |
| % DAILY VALUE |
| Total Fat48g74% |
| Saturated Fat29g145% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium940mg39% |
| Potassium1890mg54% |
| Protein50g |
| Calories from Fat430 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A20% |
| Vitamin C170% |
| Calcium30% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Andrea S. 6 years ago
Easy to make and super tasty! It really tastes like a risotto you eat in a restaurant! 👌
Teresa Sober 6 years ago
Easy to make and so delish! The cauliflower risotto is going into my favorites.