Mold Detox Friendly Whole30 Lemon-Dill Salmon Dinner Bowls

Total time45 min

Prep time20 min

Cook time25 min

Mold Detox Friendly Whole30 Lemon-Dill Salmon Dinner Bowls

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lemon, zested juice and halved (half for juice, half cut into wedges for serving)
2 tbsp fresh dill, finely chopped
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the vegetables

1 lb asparagus, tough ends snapped off
1 tbsp olive oil
¼ tsp salt

For the cauliflower rice

1 bag (12 oz) frozen cauliflower rice
1 tbsp olive oil
¼ tsp salt

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

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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