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INGREDIENTS
Nonstick aluminum foil
1 lime, for zest/juice
2 salmon fillets (about 12 oz), skin removed
3/4 teaspoon sriracha seasoning, divided
8 oz fresh asparagus tips
Cooking spray
1 (12-oz) package frozen cauliflower rice medley
3 tablespoons salted butter
1 teaspoon minced garlic
1 teaspoon honey
STEPS
1. Preheat oven on broil. Line baking sheet with foil. Zest lime (1 teaspoon); squeeze for juice (1 tablespoon). Coat salmon with 1/2 teaspoon seasoning and zest (wash hands).
2. Coat salmon and asparagus with spray; arrange in single layer on baking sheet, then broil on center rack for 6 minutes. Move baking sheet to top rack; broil 1–2 more minutes or until vegetables are tender and salmon is 145°F.
3. Meanwhile, microwave cauliflower rice following package instructions. Melt butter. Place juice, garlic, honey, and remaining 1/4 teaspoon seasoning in blender (or food processor); slowly pour in butter while blender is running, until sauce forms. Serve salmon over cauliflower rice and asparagus; top with sauce.
NUTRITIONAL INFORMATION
CALORIES (per 1/2 recipe) 500kcal; FAT 29.00g; SAT FAT 12.00g; TRANS FAT 0.00g; CHOL 150mg; SODIUM 380mg; CARB 16g; FIBER 1.00g; SUGARS 8g; PROTEIN 44g; CALC 6%; VIT A 0%; VIT C 0%; IRON 20%