Preheat the oven to 375 F and line two baking sheets with parchment paper

For the asparagus wash it well, and chop the thick white ends off. Place onto the baking sheet and top with avocado oil, lemon, salt, and pepper (omit pepper for AIP). Bake for 15-20 minutes or until asparagus is crisped to your liking.

For the salmon, place the defrosted salmon filets onto the baking sheet and top with avocado oil, lemon juice, salt, and pepper (omit pepper for AIP)

Roast the salmon in the oven for 15 minutes or until it easily flakes with a fork.

For the cauliflower rice wash the cauliflower well and chop it into florets.

Add the florets to a food processor and set to shred until the cauliflower is fully riced. Stop and stir throughout the process if needed to ensure it rices evenly.

Using a large skillet, heat the avocado oil on medium heat.

Add in the cauliflower rice, season with salt and sauté for 8-10 minutes or until lightly crisped.

To assemble divide the cauliflower rice evenly across three glass meal prep containers and layer on the asparagus, salmon, and extra lemon slices.

Store in the fridge and reheat either in a toaster oven, or under the broiler, and enjoy!