Set oven to 420F.

Chop the bottom (white) ends off the asparagus.

Season raw salmon fillets with olive oil, herb seasoning, smoked paprika and sea salt & pepper.

Rub on the seasonings and place them on a baking rack or tray alongside the asparagus spears (make sure they’re spread out).

Spray the asparagus with olive oil, then season with a few pinches of sea salt, pepper and red pepper.

Bake the entire tray in the oven for about 15 to 20 minutes.

Chop the stems off the cauliflower to remove the florets and place the florets into a food processor or blender.

Pulse blend the florets until you create rice-like chunks.

Set a nonstick skillet on medium high heat and add olive oil.

Toss in the chopped garlic and cook for about 2 minutes, careful not to burn the garlic.

Then, toss in the portobello mushroom and the seasonings.

Cook for about 3 to 5 minutes, allowing the mushrooms to sear and absorb the seasonings.

Add the cauliflower rice to the skillet and cook/sear the rice for about 2 to 3 minutes, stirring frequently with a spatula so that it does not burn.

Pour in the coconut cream, chicken broth and parmesan cheese.

Reduce the heat to low-medium, stir and bring the mixture to a simmer.

Place a top on the skillet and allow it to cook for about 15 minutes, until you have a creamy consistency much like risotto.

291 calories, 39g protein, 1g carbs, 14g fat, 1g fiber, 1g sugar

239 calories, 6g protein, 9g carbs, 20g fat, 3g fiber, 7g sugar