Wild Salmon with Edamame Cauliflower Rice

Preheat oven to 425 degrees. Working in batches, pulse cauliflower in a food processor until finely chopped but not pureed. (You should have about 6 cups.) Toss with 3 tablespoons oil and half of scallions on a rimmed baking sheet. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
Drizzle fish with remaining 1 tablespoon oil; season with salt and pepper. Nestle into cauliflower mixture and sprinkle with edamame. Roast until fish is just cooked through, about 8 minutes. Sprinkle with remaining scallions and cilantro. Squeeze lime wedges over top; serve.

Ingredient :

1 large head cauliflower, trimmed, cored, and cut into florets
¼ cup extra-virgin olive oil
2 scallions, thinly sliced
Kosher salt and freshly ground pepper
4 wild-salmon fillets (each 6 ounces)
1 cup frozen shelled edamame
⅓ cup chopped cilantro leaves
Lime wedges, for serving