Delectable Nordic Gluten-Free Salmon Medley with Creamy Dill Sauce
Discover this mouthwatering Delectable Nordic Gluten-Free Salmon Medley with Creamy Dill Sauce recipe, perfect for two. Enjoy the flavors of the North in this gluten-free delight featuring perfectly cooked salmon atop a bed of creamy dill sauce, tender asparagus, and buttery cauliflower rice.
Allergens
Fish, Dairy
Ingredients
- 2 salmon fillets (6 oz each), skin on 1 lb fresh asparagus, trimmed 1 medium
- sized head of cauliflower, riced 4 tablespoons unsalted butter 1/4 cup chopped fresh dill Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Season salmon fillets with salt and pepper on both sides. Set aside.
- In a large pot of boiling water, blanch asparagus for 3 4 minutes or until tender but still crisp. Drain and set aside.
- In the same pot, cook riced cauliflower according to package instructions. Season with salt and pepper to taste. Set aside.
- In a small saucepan, melt butter over medium heat. Add chopped dill and simmer for 2 3 minutes. Remove from heat and set aside.
- Place salmon fillets on a lined baking sheet skin side down. Bake for 10 12 minutes or until cooked through.
- To serve, place a portion of cauliflower rice in the center of each plate, followed by asparagus. Top with a salmon fillet and drizzle with dill sauce.
Chef’s Insight
The key to perfectly cooked salmon is to ensure the skin side is facing down during baking.
Notes
The salmon can be seasoned with a mix of dried herbs for an alternative flavor profile.