Baked Salmon with Peach Jalapeño Salsa, Crispy Garlic Broccoli, and Coconut Cauliflower Rice

I need to take a minute to talk about my current kick; seafood. I literally can't get enough of it. Nine times out of ten, I will go to a restaurant with the intention of getting chicken, beef, a salad, etc... and then a seafood dish catches my eye that I just CAN'T refuse. I've been traveling a lot the last few months as well, and I've really enjoyed experiencing the different seafood options in different states. Some of my newly discovered favorites are grouper (Florida/gulf coast), tilapia/cod, Chilean sea bass, flounder, swordfish, and we can't forget my oldie favorites.. haddock, salmon, shrimp, calamari, the classics ;)

Salmon is one of my favorite go-to meals. I have one rule though; I only ever buy it on the same day I plan on eating it. I do that for all fish, actually. Whenever I'm bumming around the house thinking, "what should we have for dinner tonight?", odds are I'm going to pick fish. I get a 6 oz piece of salmon for myself, and haddock or cod for my parents. Sometimes I bake the salmon in the oven, and sometimes I grill it outside on a wood plank (so tasty). Salmon is great for you, has lots of protein, and you can do a lot with it. I've been big into fruit salsas lately, so I decided to step out of the box a little with this one.

// gluten free

Ingredients for the Salmon:
6 oz salmon filet
1 nectarine
bunch of cilantro
juice of 1 lemon
1/2 jalapeno
medium red onion
small vine ripe tomato
lime juice
1 garlic clove, minced
Directions: In a small baking dish, cover salmon with juice of 1 lemon and 1 minced garlic clove. Place in oven at 350 degrees for approximately 30 minutes, or until the salmon flakes apart when you stick a fork in the middle and twist it. In the meantime, dice up the nectarine, cilantro, 1/2 jalapeño (you can choose to omit the seeds, or add them in for a kick. I left them!), red onion, and vine ripe tomato. Add the juice of one lime, plus salt and pepper to taste. Add to salmon when it is cooked through.
*the leftover salsa goes great on rice cakes the next day!!!

Ingredients for the Broccoli:
Large head of broccoli, cut into bite sized pieces
2 garlic cloves, minced
drizzle of olive oil
kosher salt
Directions: in large gallon-sized bag, combine all ingredients. Shake until well combined. Roast on non-stick cookie sheet or stone at 400 degrees for 20-30 minutes. During the cooking process, keep an eye on the broccoli to make sure it is cooking evenly and not burning. Stir around several times to make sure it roasts on all sides.

Ingredients for the Cauliflower Rice:
1 small head of cauliflower, riced in a food processor
1/2 cup unsweetened coconut milk
organic unsweetened coconut flakes
1/4 tsp coconut oil
Directions: Head 1/4 tsp coconut oil in a medium sized sauce pan. Add riced cauliflower. Slowly pour in coconut milk, little by little while waiting until it gets absorbed (mostly) between pours. Once all the coconut milk is added, sprinkle in unsweetened coconut flakes. Serve immediately!