Grilled Salmon with Roasted Asparagus and Cauliflower Rice

Ingredients

• 4 6 oz Salmon Fillets
• 3 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 2 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black Pepper
• about 450 g Asparagus
• about 450 g Cauliflower Rice
• 2 tbsp Fresh Dill

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your grill to medium-high heat.
2. 2In a small bowl, whisk together the 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create the marinade.
3. 3Place the 4 salmon fillets in a shallow dish and brush them evenly with the lemon-garlic marinade.
4. 4In a separate bowl, toss the about 450 g of asparagus with the remaining 1 tablespoon of olive oil, a pinch of salt, and a pinch of black pepper until lightly coated.
5. 5Place the marinated salmon fillets on the preheated grill. Grill for 4-6 minutes per side, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 63°C.
6. 6While the salmon is grilling, spread the seasoned about 450 g of asparagus in a single layer on a baking sheet. Place the baking sheet in an oven preheated to about 205°C (200°C) and roast for 10-12 minutes, or until the asparagus is tender-crisp.
7. 7In a skillet over medium heat, sauté the about 450 g of cauliflower rice for about 5 minutes, or until tender. Stir in the 2 tablespoons of fresh dill.
8. 8Serve the grilled salmon fillets alongside the roasted asparagus and the sautéed cauliflower rice with dill.

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