<p>Our Asparagus and Salmon Bowl recipe is the perfect spring paleo dinner with flaky salmon and cauliflower rice. Best part, this meal is also keto friendly!</p>
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Ingredients
- 1/4 cups Olive Oil
- 4 cups dice Asparagus
- 2 individual Salmon Fillet
- 1 teaspoon Sea Salt
- 2 teaspoons mince Garlic, Cloves
- 1/3 cups dice Onion, Red
- 1 teaspoon Dill Weed
- 3 tablespoons Balsamic Vinegar
- 2 cups cook Cauliflower Crumbles
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 salmon fillet w/ 1 cup vegetables
- 704 Calories
- 52g Total Fat
- 9g Sat Fat
- 0g Trans Fat
- 93mg Cholesterol
- 1052mg Sodium
- 20g Total Carb
- 8g Fiber
- 11g Total Sugars (Includes 0g Added Sugars)
- 43g Protein
- 10 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large skillet, heat olive oil over medium heat.
- Add asparagus and cook for 4 minutes.
- Add salmon, sea salt, garlic, red onion, and dill. Continue to cook until salmon is cooked through.
- Stir in balsamic vinegar and cauliflower rice.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large skillet, heat olive oil over medium heat.
- Add asparagus and cook for 4 minutes.
- Add salmon, sea salt, garlic, red onion, and dill. Continue to cook until salmon is cooked through.
- Stir in balsamic vinegar and cauliflower rice.
- Remove from heat and allow to cool completely.
- Divide between indicated number of freezer bags, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Reheat in microwave until heated through.