Whole 30 Whole30 Garlic-Caper Salmon Dinner Bowls
Crispy-skinned salmon over a bed of golden cauliflower rice, blistered cherry tomatoes, and peppery arugula — this bowl is the kind of dinner that feels indulgent without a single compromise. The real star is the pan sauce: sliced garlic and briny capers are toasted in the same skillet used for the salmon, then simmered with chicken broth and fresh lemon juice before ghee is stirred in for a glossy, restaurant-worthy finish. Everything comes together on one sheet pan and one skillet, which keeps the process surprisingly streamlined for a meal this satisfying. Cauliflower rice stands in beautifully for grains here — roasted at high heat until the edges go lightly golden, it has real texture and absorbs the sauce like a dream. Ghee replaces butter in the sauce, keeping the whole dish compliant without sacrificing any of that rich, silky quality you want in a pan sauce. It serves four, making it a solid choice for a weeknight family dinner or a meal-prep situation where you actually want to look forward to lunch. Squeeze a lemon wedge over the top right before eating and the whole bowl comes alive.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the cauliflower rice
- 1 medium head cauliflower (about 2 lb), cut into florets
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the roasted tomatoes
- 1 pint (10 oz) cherry tomatoes
- 1 tbsp olive oil
- ¼ tsp salt
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
For the garlic-caper sauce
- 4 cloves garlic, thinly sliced
- 3 tbsp capers, drained
- ½ cup chicken broth
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 2 tbsp ghee
- 1 tbsp fresh flat-leaf parsley, finely chopped
For serving
- 4 cups baby arugula or baby spinach
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Working in batches, pulse the cauliflower florets in a food processor (or grate on the large holes of a box grater) until broken down into rice-sized pieces. Spread the cauliflower rice on one half of a large sheet pan, toss with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, and spread into an even layer.
- 2
Toss the cherry tomatoes on the other half of the sheet pan with 1 tbsp olive oil and 1/4 tsp salt. Transfer the pan to the oven and roast for 20–22 minutes, until the cauliflower rice is lightly golden at the edges and the tomatoes are blistered and beginning to burst.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!