1. Heat the olive oil in a large pan over medium high heat. Season the salmon with salt and pepper to taste.
2. Place the salmon skin side up in the pan. Cook for 4 minutes per side or until cooked through.
3. Remove the salmon from the pan and place on a plate. Cover with foil to keep warm.
4. Add the garlic to the pan and cook for 30 seconds.
5. In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
6. Add the water, soy sauce and honey to the pan; bring to a simmer.
7. Slowly pour the cornstarch mixture into the pan and whisk to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
8. Return the salmon to the pan and spoon the sauce over the top.

Cauliflower Rice

1. Pour your frozen bag of cauliflower rice directly onto the skillet. I don’t use any water or oil and this makes it very firm and crispy.
2. Microwave peas + corn (amount to your liking) in a bowl with a couple tablespoons of water. Microwave until ALMOST cooked through. They will finish cooking on the skillet.
3. Strain your peas and corn and add them to the skillet.
4. Pour mixture into a bowl and top with salmon, honey garlic sauce and whatever toppings you like!