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Grilled salmon with brussels sprouts and cauliflower rice

average rating is 3 out of 5, based on 150 votes

Discover a nutritious and mouthwatering option with our Grilled Salmon with Brussels Sprouts and Cauliflower Rice recipe. Designed to cater to diabetics and align with the SOZA weightloss program, this low-carb, high-protein dish presents a delectable fusion of flavors and health benefits.

Serving Suggestions/Tips:

Pair with a fresh green salad for a complete and satisfying meal.

Drizzle some lemon juice over the salmon for an extra burst of citrus flavor.

Garnish with fresh herbs like parsley or dill to enhance the presentation.

Serve with a side of steamed vegetables for added variety and nutrients.



Prep Time


Total Time







low-carb high-protein diabetic-friendly gluten-free dairy-free low-sugar low-calorie keto-friendly paleo-friendly grain-free healthy fats omega-3 diabetic diet weight loss diabetic meal diabetic recipe salmon recipe Brussels sprouts recipe cauliflower rice recipe grilled fish low-carb vegetables diabetes management healthy eating diabetic nutrition diabetic-friendly meal diabetic-friendly recipe diabetic-friendly dinner diabetic-friendly lunch low-carb dinner


  • 1 salmon fillet (approximately 4-6 ounces)

  • 6-8 Brussels sprouts, halved

  • 1 cup cauliflower rice

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • 1/2 teaspoon lemon zest

  • Salt and pepper to taste

  • Fresh lemon wedges (optional, for serving)


  1. Preheat your grill or grill pan to medium-high heat.

  2. Season the salmon fillet with salt and pepper on both sides.

  3. In a small bowl, combine the minced garlic, lemon zest, and olive oil. Brush this mixture over the salmon fillet.

  4. In a separate bowl, toss the Brussels sprouts with 1/2 tablespoon of olive oil and a pinch of salt and pepper.

  5. Place the salmon fillet and Brussels sprouts on the grill. Cook the salmon for about 4-6 minutes per side, depending on the thickness of the fillet. Grill the Brussels sprouts for about 5-7 minutes until they are tender and slightly charred.

  6. While the salmon and Brussels sprouts are grilling, prepare the cauliflower rice. Heat the remaining 1/2 tablespoon of olive oil in a skillet over medium heat. Add the cauliflower rice and cook for about 5 minutes until it is tender but not mushy. Season with salt and pepper to taste.

  7. Once the salmon, Brussels sprouts, and cauliflower rice are cooked, transfer them to a plate. Serve with a squeeze of fresh lemon juice if desired.


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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