Salmon Asparagus Cauliflower Rice

This Salmon Asparagus Cauliflower Rice is a delicious grain-free, paleo lunch or dinner recipe! Made with a lemon dressing and topped with cashews and fresh dill, the flavors come together for a tantalizing, mouthwatering meal! {Paleo}

To borrow a phrase from our seven-year-old, “It’s delicious time!” Salmon Asparagus Cauliflower Rice is everything delicious was meant to be. Sautéed fresh asparagus? Check. Chopped cashews and fresh dill? Check and check. Garlic, olive oil, and sea salt? Check, check, and check!  And, of course, chopped cauliflower and sautéed salmon, too? You know the drill. Check and check.

Friends, we made this over the weekend and then proceeded to eat it for every main course until none of it was left. So. Good. As leftovers, too. The flavors intensify as the ingredients set, and each bite feels like that one perfect bite. From where we stood, it was impossible to get enough. 

I got the inspiration for this recipe from Ali over at Gimme Some Oven and her recipe for Salmon Asparagus Orzo Salad. Because of food allergies and restrictions, I made several changes. But thanks to her inspiration, this final product is savory, spicy, and satiating.

So grab a sauté pan and let’s sizzle some flavors!

SALMON ASPARAGUS CAULIFLOWER RICE INGREDIENTS:

The ingredients in this recipe come together for a piquant meal that will knock the socks off your tastebuds! 

• Cauliflower. Using a mini chopper, I chop the cauliflower florets into rice-like granules. Stubborn florets that don’t chop down are removed from the current batch and added to the next. Do not over-chop the cauliflower or the granules will become mushy when cooked. Curious about how to make cauliflower rice? Then check out our post, How to Make Cauliflower Rice.
• Asparagus. I buy fresh asparagus in 16 oz. packages. By the time I remove the rough edges, I have just enough asparagus to add to the recipe.
• Salmon. Thawed or fresh and sautéed. Once cooked, I like to pull the salmon apart using two forks in a criss-cross fashion.
• Coconut oil. I keep some on hand throughout the cooking process. I also err on the side of a little more coconut oil rather than a little bit less. But that’s a personal preference.
• Mix-ins: Chopped cashews ( or other nut of choice in place of Parmesan cheese, for a dairy-free option), red onion, sliced grape tomatoes, and chopped dill.
• The dressing: Olive oil, lemon juice, dried mustard, 2 cloves garlic, sea salt, and coarse black pepper.

HOW TO MAKE SALMON ASPARAGUS CAULIFLOWER RICE:

This recipe is the perfect grain-free lunch or dinner recipe! And if you’re heading to work, it’s the perfect make-ahead lunch as well!

1. Chop enough cauliflower to make 4 cups cauliflower rice. Add to a large sauté pan with about 4 tablespoons coconut oil. Sauté until warmed through but still crunchy, about 5-7 minutes. Set aside to cool.
2. Next, chop the rough edges from the fresh asparagus and chop the remaining asparagus into sections. Add the pieces to a smaller sauté pan with about 2 tablespoons coconut oil. Sauté for about 3-5 minutes, or until the asparagus turns a deep green yet retains its firm crunchiness. Remove the asparagus from the pan to cool and stir the pieces into the cauliflower mixture. Then wipe the smaller sauté pan with a towel or napkin to prepare for the next step.
3. Add another 1-2 tablespoons coconut oil to the smaller sauté pan and sauté 8 ounces salmon, according to package directions. Set aside to cool and then add to the cauliflower/asparagus mixture.
4. Add the sliced tomatoes and diced red onion to the cauliflower mixture.
5. In a small jar, combine the olive oil, lemon juice, dried mustard, pressed garlic, sea salt, and black pepper. Drizzle the dressing over the mixture and stir until evenly combined. Stir in cashews and fresh dill, sprinkle a few extra pieces of each, if desired, on top of the mixture, and ENJOY!
6. Store in an airtight container for about 2-3 days.

BEST PRACTICES:

• Let cooked ingredients cool before serving together. This recipe works best as a cold dish. So I set each grouping of cooked ingredients aside while I work on other parts of the recipe. By the time I need the cooked ingredients, they’ve cooled off enough to eat.
• Keep extra coconut oil on hand. From the cauliflower to the asparagus to the salmon, several items are sautéed. I use coconut oil because it coats the food, ultimately holding in the dressing and seasonings that are added later. Coconut oil amounts listed in the recipe are a guideline. Add more or less as desired.
• Rinse and reuse. I use a medium-sized skillet for the asparagus and the salmon and wipe the pan in between sautéing each ingredient. For the cauliflower rice, I use a larger, deeper sauté pan. If you don’t have a pan large enough, sauté the cauliflower rice in batches and set aside.

If you love the flavors in this recipe, then you should totally check out these other savory bites!

• Avocado Quinoa Salad
• Salmon Cucumber Salad
• Salmon Avocado Salad
• Italian Crunchy Cauliflower Salad

Take care, friends! I’m glad you’re here. ❤️ ❤️ ❤️

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