Asparagus and Salmon Bowl - Lunch Version
2
Servings
9
Ingredients
0
Comments
Flaky salmon and tender asparagus top savory cauliflower rice in this warm springtime paleo dish.
2
Servings
9
Ingredients
0
Comments
Ingredients
- ¼ cups Olive Oil
- 4 cups dice Asparagus
- 2 individual Salmon Fillet
- 1 teaspoon Sea Salt
- 2 teaspoons mince Garlic, Cloves
- ⅓ cups dice Onion, Red
- 1 teaspoon Dill Weed
- 3 tablespoons Balsamic Vinegar
- 2 cups cook Cauliflower Crumbles
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
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.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
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
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Make It Now Cooking Directions
Stove Cook
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.