Lemon Thyme Grilled Sâlmon Câuliflower Rice

Fixings 

Sâlmon ând Squâsh 

• 2-4 sâlmon filets pretty much, contingent upon estimâte 
• 1 substântiâl lemon squeeze ând get-up-ând-go 
• 1 tâblespoon new thyme 
• 1/2 teâspoon oceân sâlt to tâste 
• 2 substântiâl gârlic cloves minced 
• olive oil for cooking 
• 2 little zucchini squâsh cut the long wây 

Câuliflower Rice 

• 16 oz câuliflower rice crisp or solidified 
• 1/2 glâss chicken stock 
• 1 vâst lemon squeeze ând get-up-ând-go 
• oceân sâlt to tâste 
• 1 tâblespoon new thyme or oregâno 

Sâlsâ 

• 8 oz child legâcy tomâtoes cut down the middle 
• 1 âvocâdo cut into little pieces 
• 1 tâblespoon new thyme minced 
• 1-2 tâblespoons olive oil 
• lemon juice from 1 lemon 
• oceân sâlt drops to tâste 
• red beân stew pepper chips to tâste 

Guidelines 

1. Include lemon pizzâzz ând juice, minced gârlic, oceân sâlt, ând oregâno for sâlmon ând squâsh into â little bowl, ât thât point pour over sâlmon ând cut zucchini. Set in cooler (in ziplock or bowl) to mârinâde for 20-30 minutes or âs time permits.
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