Lemon Thyme Grilled Salmon Cauliflower Rice

Lemony thyme grilled salmon with cauliflower rice and grilled zucchini. A light and fresh whole30 dinner idea! An easy paleo meal for the whole family.

Salmon & Squash
2-4 salmon fillets more or less, depending on size
1 large lemon juice and zest
1 tablespoon fresh thyme
1/2 teaspoon sea salt to taste
2 large garlic cloves minced
olive oil for cooking
2 small zucchini squash cut lengthwise
Cauliflower Rice
16 oz cauliflower rice fresh or frozen
1/2 cup chicken stock
1 large lemon juice and zest
sea salt to taste
1 tablespoon fresh thyme or oregano
8 oz baby heirloom tomatoes sliced in half
1 avocado sliced into small chunks
1 tablespoon fresh thyme minced
1-2 tablespoons olive oil
lemon juice from 1 lemon
sea salt flakes to taste
red chili pepper flakes to taste

Add lemon zest and juice, minced garlic, sea salt, and oregano for salmon and squash into a small bowl, then pour over salmon and sliced zucchini. Set in fridge (in ziplock or bowl) to marinade for 20-30 minutes or as time allows.
Heat grill pan over medium heat on the stove. Once hot, grease generously with olive oil and place salmon and zucchini on pan. Cook covered with a lid for 5 minutes on one side and 2-3 on the other.
Add ingredients for cauli rice to a pan and cook covered with a lid over medium heat for about 8-10 minutes until soft.
Toss ingredients for salsa together in a bowl then serve with cauli rice, salmon, and zucchini. Top with fresh lemon (optional).