Chipotle Salmon Spinach Skillet
A rapid, savory skillet lunch featuring flaked canned salmon tossed with tender cauliflower rice and wilted spinach, finished with a creamy, spicy chipotle avocado oil mayo. It is completely grain-free, dairy-free, and designed for busy afternoons.
Prep
5 min
Cook
10 min
Total
15 min
Makes
1 serving
Created together. Shared with you.
Made by Fiona + Lila
Fiona created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
5 min
Cook
10 min
Total
15 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Storage: This skillet makes excellent leftovers. Store any extra in an airtight container in the refrigerator for up to 2 days, and reheat gently on the stovetop.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 6 steps complete
Next: Heat the avocado oil in a medium…
- 01
Heat the avocado oil in a medium…
Heat the avocado oil in a medium non-stick skillet over medium heat.
Tap card to mark done - 02
Add the minced garlic clove and saute…
Add the minced garlic clove and saute for about 1 minute until fragrant but not browned.
Look for: fragrant but not browned
Tap card to mark done - 03
Add the frozen riced cauliflower and frozen…
Add the frozen riced cauliflower and frozen spinach to the skillet. Cook, stirring frequently, for 5 to 7 minutes until the vegetables are completely thawed, excess moisture has evaporated, and they are hot throughout.
Look for: the vegetables are completely thawed, excess moisture has evaporated, and they are hot throughout
Tap card to mark done - 04
Gently flake the tinned pink salmon into…
Gently flake the tinned pink salmon into the skillet. Stir carefully to combine with the vegetables, cooking for an additional 2 to 3 minutes until the salmon is heated through.
Look for: the salmon is heated through
Tap card to mark done - 05
Transfer the warm salmon and vegetable mixture…
Transfer the warm salmon and vegetable mixture to a serving bowl.
Tap card to mark done - 06
Drizzle the chipotle lime avocado oil mayonnaise…
Drizzle the chipotle lime avocado oil mayonnaise over the top just before serving, or stir it in for a creamy, uniform heat.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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