1. Preheat your grill to medium-high heat.

2. Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Grill the salmon for about 4-5 minutes per side, or until it easily flakes with a fork. Cooking time may vary based on the thickness of the fillets.

3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Add riced cauliflower, smoked paprika, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.

4. Stir in halved cherry tomatoes and black beans to the cauliflower rice. Cook for an additional 2-3 minutes, allowing the tomatoes to soften slightly and the beans to heat through.

5. Divide the cauliflower rice mixture among plates. Top with grilled salmon fillets.

6. Drizzle with a bit of olive oil, squeeze fresh lemon juice over the salmon, and garnish with chopped fresh parsley. Serve immediately.