Pan Seared and Roasted Salmon with Turmeric Cauliflower Rice

Preheat your oven to 200 degrees Celsius.

Season the salmon fillet with salt and pepper to taste. Heat a pan over medium-high heat and add half of the olive oil.

Once the oil is hot, place the salmon skin-side down in the pan. Cook for 2-3 minutes until the skin is crispy, then flip and cook for another 1-2 minutes.

Transfer the salmon to a baking tray, skin-side down, and place in the oven. Roast for 5-7 minutes for medium doneness, or until desired doneness is achieved.

While the salmon is roasting, heat the remaining olive oil in a large pan over medium heat. Add the cumin seeds and cook for 1 minute until fragrant.

Add the finely chopped brown onion to the pan with the cumin seeds, cooking until the onion is soft and translucent, about 2-3 minutes.

Stir in the grated cauliflower, turmeric, and a pinch of salt and pepper. Cook for 5-7 minutes, or until the cauliflower is tender but still holds its shape.

Add the golden raisins and almond flakes to the cauliflower mixture, cooking for an additional 2 minutes until everything is well combined and heated through.

Remove the salmon from the oven and let it rest for a few minutes. Meanwhile, stir the finely chopped fresh parsley into the turmeric cauliflower rice.

Serve the pan-seared and roasted salmon over a bed of the turmeric cauliflower rice. Optionally, melt some butter and drizzle over the salmon before serving.