Lemon Garlic Salmon with Cauliflower Rice and Roasted Brussels Sprouts

Cook the salmon over medium heat for 3 minutes on each side in ghee.

While the salmon cooks, mix together 1 teaspoon garlic powder, 1/2 teaspoon parsley, 2 tablespoons melted ghee, and juice of 1/2 lemon.

After the salmon has cooked, add the mixture and cook for two more minutes.

Prepare cauliflower rice by pulsing cauliflower in a food processor until rice-like and sautéing until tender

Roast Brussels sprouts in a preheated oven at 200°C for 20-25 minutes with oil and salt

Serve the salmon with cauliflower rice and roasted Brussels sprouts.