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Salmon Mango Pineapple Salsa 2WW

Ingredients

• quarter cup red bell pepper, chopped
• one tsp lemon juice
• quarter tsp sea salt
• two tbsp green onion
• one and a half tsp vegetable oil, divided in half
• half tsp pepper
• quarter tsp sea salt
• half tsp garlic powder
• half tbsp vegetable oil
• two cups cauliflower
• half tsp garlic powder
• quarter tsp pepper
• quarter tsp sea salt
• half cup pineapple
• half cup mango
• two fillets Wild-caught sockeye salmon

Directions

Chop up the pineapple, red peppers, and mangoes into small cubes.
Add in the lemon juice, salt, and green onions.
Combine it all together and let it sit in the fridge for at least 45 minutes.
Preheat the oven to 450F.
Drizzle vegetable oil onto the pan.
In a bowl mix together the vegetable oil, pepper, salt, and garlic powder and brush onto the two pieces of salmon (on both sides).
Bake at 450F for 12 minutes or until fully cooked.
With half a head of cauliflower shred it with a cheese grater or chop it super fine (it should yield about 2 cups).
Pat dry with a paper towel to remove any excess moisture.
Add the vegetable oil to the pan along with the cauliflower rice.
Then, add in the garlic powder, salt, and pepper.
Cook on medium heat for a 6 minutes or until brown).