Salmon Adobo with Garlic Spinach & Cauliflower Rice
This Salmon Adobo with Garlic Spinach & Cauliflower Rice is a one-pan, meal-prep-friendly dish inspired by Filipino flavors. Wild salmon is marinated and simmered in a classic vinegary, garlicky soy sauce, then paired with garlic-sautéed spinach and light, fluffy cauliflower rice infused with caramelized red onions. Everything is cooked in the same pan, ensuring minimal cleanup and maximum flavor.With 624 calories per serving, 46.6g protein, and a vegetable ratio of about 75% by volume, this meal is nutrient-dense, diabetes-friendly, and packed with healthy fats from olive oil and salmon. It’s designed for easy meal prep, staying fresh for up to 3 days, and reheats beautifully. Perfect for a balanced, satisfying, and flavorful dinner!
Ingredients
For the Salmon Adobo:
- 4 6 oz each salmon fillets
- 6 tbsp soy sauce
- 6 tbsp white or apple cider vinegar
- 8 cloves garlic minced (4 for adobo sauce, 4 for spinach)
- 4 bay leaves
- 1 tsp black pepper freshly cracked
- ½ cup water
- 6 tbsp olive oil divided: 3 tbsp for salmon, 2 tbsp for spinach, 1 tbsp for cauliflower rice
For the Garlic Spinach & Cauliflower Rice:
- 8 cups fresh spinach about 2 oz per serving, packed
- 4 cups frozen riced cauliflower
- 1 medium red onion sliced thin
- Black pepper to taste
- Optional: A splash of vinegar for brightness
Instructions
Marinate the Salmon:
- In a shallow dish, mix soy sauce, vinegar, 4 cloves minced garlic, bay leaves, and black pepper.
- Add the salmon fillets and marinate in the fridge for at least 30 minutes (or up to 2 hours).
Cook the Salmon Adobo:
- Heat 3 tbsp olive oil in a large pan over medium heat.
- Remove salmon from marinade (reserve the marinade) and sear skin-side down for 3-4 minutes. Flip and cook another 3 minutes.
- Pour the reserved marinade and ½ cup water into the pan. Bring to a simmer and cook for 5 more minutes, spooning sauce over the salmon.
- Remove salmon and set aside.
- If there’s too much liquid, reduce the sauce for another 2-3 minutes, then transfer it to a small bowl.
Sauté the Spinach in the Same Pan:
- Keep the same pan over medium heat and add 2 tbsp olive oil.
- Toss in 4 cloves minced garlic and sauté for 30 seconds until fragrant.
- Add spinach all at once, stirring frequently, until wilted but still bright green (1-2 minutes).
- Remove spinach and set aside.
Cook the Cauliflower Rice in the Same Pan:
- In the same pan, add 1 tbsp olive oil.
- Toss in red onion slices and cook for 2 minutes until softened.
- Add frozen cauliflower rice directly and spread it out.
- Let cook undisturbed for 1-2 minutes to absorb any remaining flavors.
- Stir occasionally for another 3-4 minutes until tender and most of the moisture has evaporated.
- Season with black pepper and a splash of vinegar for brightness.
Assemble & Serve:
- Divide cauliflower rice among 4 meal prep containers.
- Top with garlic spinach and a salmon fillet.
- Drizzle a little adobo sauce over the salmon.
Notes
Meal Prep & Storage:
- Storage: Stays fresh for up to 3 days in airtight containers.
- Reheating: Microwave for about 90 seconds, or warm gently on the stove.
- Serving Tip: Drizzle reserved adobo sauce over the salmon just before eating for extra flavor.
Nutritional Info (Per Serving):
- Calories: ~624 kcal
- Protein: ~46.6g
- Fat: ~43.5g
- Carbs: ~13.6g
- Vegetable ratio by volume: ~76.5% (exceeding the target of 50-70%)
This meal balances high-quality protein, healthy fats, and a generous portion of non-starchy vegetables, making it nutrient-dense, diabetes-friendly, and well-suited for meal prep.