In this satisfying dish, salmon filets are topped with smoky fajita seasoning and roasted until flakey. The salmon filets are served over tender cauliflower rice, bell peppers, and sweet onions, which are seasoned with tomatillo sauce, giving the rice an irresistible saucy texture and tangy flavor.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes for 2 servings, 25 minutes for 4 servings
Top Zone: Roast at 325°F for 18 minutes for 2 servings, 25 minutes for 4 servings
Select YES from frozen when preparing a Rapid Cook Meal.
Tex Mex Salmon with Sweet Peppers and Cauliflower Rice
Ingredients
- 12 oz salmon
- 0.125 oz fajita seasoning
- 10 oz cauliflower rice
- 6 oz peppers & onions
- 6 oz tomatillo sauce
Directions
1) Open salmon and place on the roasting rack in a Suvie pan. Season with 1 tbsp olive oil (2 tbsp), 1/2 tsp salt (1 tsp), and fajita seasoning. Use half a packet for 2 filets, a whole packet for 4. Place salmon in the top zone of Suvie.
2) Before opening, tap cauliflower rice, peppers, and onions on the counter to break up any large pieces. Open cauliflower rice, peppers, and onions into a separate Suvie pan. Run tomatillo sauce under warm water to thaw slightly. Cut open tomatillo sauce and squeeze out of packaging so it rests on top of cauliflower rice, peppers, and onions. Place vegetables in the bottom zone of Suvie.
3) Input settings and cook now. (Please be sure to select “Yes” when asked if cooking from frozen).
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes for 2 servings, 25 minutes for 4 servings
Top Zone: Roast at 325°F for 18 minutes for 2 servings, 23 minutes for 4 servings
4) After the cook is complete, stir the cauliflower rice, peppers, onions and tomatillo sauce together and season with salt and pepper. Divide between plates with the salmon.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 630, Total Fat 27g, Total Carbohydrates 59g, Total Sodium 820mg, Total Protein 40g.
