Low Sodium Whole30 Lemon-Dill Salmon Dinner Bowls

Total time45 min

Prep time20 min

Cook time25 min

Low Sodium Whole30 Lemon-Dill Salmon Dinner Bowls

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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2 tbsp olive oil
1 lemon, zested juice and halved (half for juice, half cut into wedges for serving)
2 tbsp fresh dill, finely chopped
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the vegetables

1 lb asparagus, tough ends snapped off
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the cauliflower rice

1 bag (12 oz) frozen cauliflower rice
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the lemon-dill drizzle

3 tbsp tahini
2 tbsp fresh lemon juice (from the reserved lemon half)
1 tbsp fresh dill, finely chopped
1 tbsp olive oil
2–3 tbsp water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
2
Arrange the asparagus in a single layer on one half of the prepared baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt, then toss to coat.

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