Salmon Asparagus Cauliflower Rice

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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}


  • 4 cups cauliflower rice
  • 1/4 cup coconut oil
  • 1/4 teaspoon sea salt, optional
  • 16 ounces fresh asparagus, sliced into small pieces with rough ends removed
  • 8 ounces salmon
  • 1/3 cup red onion, diced
  • 1 pint grape tomatoes, sliced

For the dressing:

  • 1/3 cup olive oil
  • 12 tablespoons lemon juice
  • 1/2 tablespoon dried mustard
  • 2 cloves garlic, pressed or minced
  • 1/41/2 teaspoons sea salt
  • 1/2 coarse black pepper

For the toppings:

  • 1 cup cashews, chopped
  • 1/4 cup fresh dill, finely chopped or minced


  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.