Wild Salmon with Edamame Cauliflower Rice
Ingredients
- 1 large head cauliflower, trimmed, cored, and cut into florets
- ¼ cup extra-virgin olive oil
- 2 scallions, thinly sliced
- Kosher salt and freshly ground pepper
- 4 wild-salmon fillets (each 6 ounces)
- 1 cup frozen shelled edamame
- ⅓ cup chopped cilantro leaves
- Lime wedges, for serving
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