Whole 30 Whole30 Lemon-Dill Salmon Dinner Bowls

Total time45 min

Prep time20 min

Cook time25 min

Whole 30 Whole30 Lemon-Dill Salmon Dinner Bowls

Bright, fresh, and genuinely satisfying, these dinner bowls are the kind of meal that makes clean eating feel like a reward rather than a compromise. Skin-on salmon fillets get roasted at high heat with lemon zest, fresh dill, and a squeeze of citrus, coming out of the oven flaky and fragrant every single time. Tender asparagus roasts right alongside on the same sheet pan, which means less cleanup and more time actually enjoying dinner. The base is sautéed cauliflower rice, cooked until the grains are separate and lightly golden — it's hearty enough to anchor the bowl without weighing anything down. What really pulls it all together is the lemon-dill tahini drizzle, whisked from tahini, fresh lemon juice, dill, and olive oil into something silky and bright that ties every component together. Every ingredient here is straightforwardly compliant — no sneaky sweeteners, no grain-based fillers, nothing to second-guess at the grocery store. This one makes four servings and comes together in under 30 minutes, which is exactly the kind of weeknight win you want in your back pocket.

About Fig

Fig 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 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
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!