Salmon with Cauliflower Rice and Spicy Salmon Salad | Heinen's Recipes

Ingredients

• 3 tablespoons of olive oil + 1 tablespoon
• 1 teaspoon of dry cumin
• 1 teaspoon of dry chili powder
• ¼ teaspoon of red pepper flakes
• 2-pound salmon fillet, skin on
• 2 12-ounce bags of Heinen’s Frozen Riced Cauliflower
• juice of 1 lime
• 2 tablespoons of chopped fresh cilantro
• Kosher salt
• fresh cracked pepper
• juice of 2 lemons
• ½ peeled and small diced shallot
• 1 tablespoon of honey
• 1/3 cup of olive oil
• 6 packed cups of spring mix and baby spinach
• ½ cup of leftover cooked cauliflower rice
• ¼ peeled and thinly sliced red onion
• 2 blood oranges, segmented
• 1 peeled, cored and sliced avocado
• 8 ounces of leftover cooked spicy salmon
• optional: ¼ cup each of sprouts and micro-greens