Mushroom Free Whole30 Lemon-Dill Salmon Dinner Bowls
Total time45 min
Prep time20 min
Cook time25 min
4.8(7)
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 2 tbsp olive oil
- 1 lemon, zested and halved (half for juice, half cut into wedges for serving)
- 2 tbsp fresh dill, finely chopped
- ½ tsp salt
- ¼ tsp black pepper
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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