Marinate the salmon fillets in the lime zest, juice and honey whilst you prepare the other ingredients, turning over after a few minutes to coat both sides.
Mix together the dried herbs and spices in a small bowl to be rubbed on the salmon before cooking and set to one side.
Chop the cauliflower florets and either grate or blend briefly to create a rice like consistency.
Heat the ghee in a large frying pan and sauté the onion briefly before adding the paprika and coriander seeds for a minute.
Add the cauliflower along with a few tablespoons of water, cover the pan with a lid and reduce the heat to ‘steam’ the cauliflower.
Wash and shred the reserved cauliflower leaves and after about 4 minutes add these to the cauliflower along with the tomatoes and parsley or coriander and continue to cook until it is cooked to your liking (about 6-8 minutes in total).
Whilst this is cooking, heat a skillet pan, add some oil or butter, rub the spice mix over the salmon and cook for about 3 minute on each side. The salmon should be just cooked through and brown and sticky on the immediately!
Serve by placing the cauliflower rice into a bowl and a salmon fillet on top. Eat straight away.