Rice the cauliflower by shredding or pulsing in a food processor. Set aside.
Season salmon with 1 1/2 tablespoons Cajun Seasoning. Heat 1 tablespoon Natural Grapeseed Oil in a 12-inch nonstick skillet over medium heat. Add salmon and cook for about 4 minutes on each side, or until browned and cooked through: 145°F. Remove salmon from skillet.
To the empty skillet, add 1 tablespoon Natural Grapeseed Oil, onion, bell pepper, tomatoes, and garlic. Saute for 5 minutes.
Whisk together chicken broth and cornstarch. Add to the skillet along with the heavy cream and remaining 1 tablespoon Cajun Seasoning. Bring sauce to a simmer and cook until thickened, about 2 minutes. Stir occasionally. Add salmon back to skillet. Cover and remove from heat.
Heat remaining 1 tablespoon Natural Grapeseed Oil in a second 10- inch nonstick skillet over medium heat. Add riced cauliflower and saute for about 3 minutes or until tender. Season with salt and pepper if desired.
Serve salmon over cauliflower rice and top with cream sauce.
