Herb-Crusted Baked Salmon with Cauliflower Rice Pilaf

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pat the 24 oz of salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Season with 1 tsp of salt and 1/2 tsp of black pepper.

In a food processor, combine 1/4 cup fresh parsley, 2 tbsp fresh dill, 1 tbsp fresh thyme, 1 tbsp lemon zest, 2 minced garlic cloves, and 2 tbsp olive oil. Pulse until finely chopped and well combined.

Spread 2 tbsp of dijon mustard evenly over the top of each salmon fillet, then top with the herb mixture.

In a small bowl, mix 1/2 cup almond flour with 1/4 cup grated parmesan cheese. Sprinkle this mixture over the herb layer, pressing gently to adhere.

Drizzle the salmon with 1 tbsp of olive oil and bake for 15-18 minutes, until the salmon is cooked through but still moist.

While the salmon is baking, prepare the cauliflower rice pilaf. Cut 2 medium cauliflower heads into florets and pulse in a food processor until it resembles rice (work in batches if necessary).

In a large skillet, heat 2 tbsp of butter over medium heat. Add 1 diced medium onion and cook for 3-4 minutes until translucent.

Add 1 diced red bell pepper and 2 minced garlic cloves to the skillet and cook for another 2 minutes.

Add the cauliflower rice to the skillet along with 1/2 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Cover and cook for 5-6 minutes, stirring occasionally.

Toast 1/4 cup pine nuts in a dry pan over medium heat for 2-3 minutes until golden, tossing frequently to prevent burning.

Add 4 cups baby spinach to the cauliflower mixture and cook until wilted, about 2 minutes.

Stir in 1/4 cup heavy cream, 2 tbsp butter, 2 tbsp lemon juice, and the toasted pine nuts. Cook for another 2 minutes until everything is well combined and heated through.

Serve the herb-crusted salmon over the cauliflower rice pilaf, garnishing with additional fresh herbs if desired.