Salmon, Cauliflower Rice & Jalapeño Poppers Dinner

1. **Prepare Jalapeño Poppers:** Preheat your oven to 350°F (175°C). Carefully cut the jalapeño peppers in half lengthwise and remove the seeds and membranes (wear gloves or use a spoon to avoid skin irritation). In a small bowl, combine the cream cheese and shredded cheddar cheese. Fill each jalapeño half with the cheese mixture. Place the filled jalapeños on a baking sheet.
2. **Bake Jalapeño Poppers:** Bake the poppers for 20-25 minutes, or until the cheese is bubbly and the jalapeños are tender. For a slightly browned top, you can broil them for the last 2 minutes, watching carefully.

   *Alternatively, for crispier poppers: Air fry at 375°F (190°C) for 4-6 minutes, or 8-10 minutes for a softer texture.

3. **Prepare Salmon:** While the jalapeño poppers are baking (or after they are done and the oven temperature is adjusted), prepare the salmon. Coat the 2 pieces of salmon with 2 tablespoons of melted butter. Season generously with salt, pepper, lemon pepper, and dried basil.
4. **Cook Salmon:** If using the same oven as the poppers, increase the oven temperature to 425°F (220°C). Bake the seasoned salmon for 12 minutes, or until cooked through and flaky.
5. **Cook Cauliflower Rice:** In a skillet, melt 2 tablespoons of butter over medium heat. Add the store-bought cauliflower rice and cook for approximately 6 minutes, stirring occasionally, until heated through and slightly softened.
6. **Serve:** Plate the baked salmon, jalapeño poppers, and cauliflower rice together for a complete meal.