Pan-Seared Salmon with Lemon-Dill Cauliflower Rice

Flaky, pan-seared salmon fillets seasoned with a touch of lemon, served alongside light and refreshing cauliflower rice infused with fresh dill and tender roasted asparagus.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 6
• Cuisine: American
• Difficulty: Medium
• Cost: $8.88/serving

Dietary

• Pescatarian
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Paleo
• High-Protein
• High-Fiber
• Whole30
• Low-Carb

Tags

• sauté
• roast
• healthy
• fresh
• tangy
• quick

Ingredients

• 6 salmon fillets (6 ounce, skin on or off)
• 3 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 head cauliflower (riced)
• 1 yellow onion (large, finely diced)
• 4 clove garlic (minced)
• 0.5 cup fresh dill (chopped)
• 1 lemon (zested and juiced)
• 1.5 pound asparagus (tough ends trimmed)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, toss the asparagus with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread in a single layer on the baking sheet and set aside.
2. Pat salmon fillets dry with paper towels. Season both sides of the salmon with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3. Heat 1 tablespoon of olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Once hot, sear salmon fillets skin-side down (if applicable) for 4-5 minutes until the skin is crispy. Flip and sear for another 2-3 minutes.
4. Transfer the skillet to the preheated oven along with the asparagus baking sheet. Roast for 8-12 minutes, or until the salmon is cooked through to your desired doneness and the asparagus is tender-crisp.
5. While salmon and asparagus are cooking, heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the yellow onion and sauté for 3-4 minutes until softened.
6. Add the minced garlic to the onion and cook for 1 minute until fragrant.
7. Add the riced cauliflower to the skillet. Cook for 5-7 minutes, stirring occasionally, until tender-crisp. Season with the remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
8. Remove cauliflower from heat and stir in the fresh dill, lemon zest, and lemon juice.
9. Serve the pan-seared salmon with lemon-dill cauliflower rice and roasted asparagus immediately.

Notes

When searing salmon, ensure your pan is hot to achieve a crispy skin. Avoid overcooking the salmon to keep it moist and flaky.

Nutrition (per serving)

• Calories: 508
• Protein: 41.9 g
• Carbohydrates: 23.3 g
• Fat: 29.9 g
• Fiber: 7.1 g
• Sodium: 554 mg
• Saturated Fat: 4.8 g
• Sugar: 11.6 g
• Cholesterol: 99 mg