Oven-Roasted Salmon with Lemon-Dill Cauliflower Rice

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender oven-roasted salmon paired with light, citrusy cauliflower rice infused with fresh dill for a refreshing Whole30 dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs salmon fillets, extra virgin olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

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Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) salmon fillets
2 tbsp extra virgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 medium (about 4 cups) cauliflower head, riced
2 tbsp fresh dill, chopped
1 tsp lemon zest
2 tbsp lemon juice
1 garlic clove, minced

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Instructions

Step 1: Preheat oven to 400°F. Line a baking sheet with parchment paper. Place 4 salmon fillets on the sheet, brush each with 1 tbsp extra virgin olive oil, then season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
Step 2: Roast salmon in the oven for 12-14 minutes until opaque and flakes easily with a fork.
Step 3: While salmon roasts, heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
Step 4: Add 4 cups riced cauliflower to the skillet, cook stirring for 5-6 minutes until slightly tender but not mushy.
Step 5: Remove from heat, stir in 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 2 tbsp lemon juice, mixing well.
Step 6: Plate salmon fillets atop the lemon-dill cauliflower rice and serve immediately.