Place salmon skin side down on a baking sheet. Using a microplane, zest the whole lemon into a small bowl and set aside. Then, cut the lemon into 4 quarters. Squeeze 1-2 quarters over the salmon.
Next, sprinkle a generous amount of pepper, and a pinch of pink salt over the fish. Then add a generous amount of lemon zest (you don't have to use all of it. You can reserve the rest for the cauliflower rice or another use).
Bake in the oven for 12-15 minutes. (The exact time will depend on thickness of the filets. The thicker they are, the longer the cook time.)
Meanwhile, prepare the cauliflower rice. Place the chopped cauliflower in a blender or food processor and pulse on low speed until a rice like consistency is formed.
Heat a pan on the stove top to medium heat. Add the oil to coat the bottom. Next add the garlic, and let cook for 30-60 seconds until fragrant, than add the cauliflower rice. Add salt, black pepper, and water, mix will then lay out flat on the pan and let cook for 7 minutes, until the cauliflower is soft.
To serve, spoon a generous portion of cauliflower rice on the plate, top it with additional lemon juice and/or lemon zest if desired, then place salmon filet on top. Serve with extra lemon wedges.
The smaller you chop the cauliflower, the easier it will be for your blender or food processor to turn it into rice.