Step 1

Preheat oven to 400 degrees Fahrenheit.

Step 2

Place salmon skin side down on a baking sheet. Using a microplane, zest the whole lemon into a small bowl and set aside. Then, cut the lemon into 4 quarters. Squeeze 1-2 quarters over the salmon.

Step 3

Next, sprinkle a generous amount of pepper, and a pinch of pink salt over the fish. Then add a generous amount of lemon zest (you don't have to use all of it. You can reserve the rest for the cauliflower rice or another use).

Step 4

Bake in the oven for 12-15 minutes. (The exact time will depend on thickness of the filets. The thicker they are, the longer the cook time.)

Step 5

Meanwhile, prepare the cauliflower rice. Place the chopped cauliflower in a blender or food processor and pulse on low speed until a rice like consistency is formed.

Step 6

Heat a pan on the stove top to medium heat. Add the oil to coat the bottom. Next add the garlic, and let cook for 30-60 seconds until fragrant, than add the cauliflower rice. Add salt, black pepper, and water, mix will then lay out flat on the pan and let cook for 7 minutes, until the cauliflower is soft.

Step 7

To serve, spoon a generous portion of cauliflower rice on the plate, top it with additional lemon juice and/or lemon zest if desired, then place salmon filet on top. Serve with extra lemon wedges.