Salmon Summer “Risotto”

The other day when I was meal prepping for the week, I stumbled upon “Salmon Bowls” on Pinterest and thought, oh, that sounds yummy! I immediately started dreaming up my own Salmon Bowl and came up with this recipe!

I also have an obsession with dill lately . . .

This recipe is the result of me craving a salmon bowl, using dill, wanting something easy and filling, and trying another way to eat cauliflower rice (also an obsession of mine).

Note. I did not overcook (defrost) the cauliflower rice. You can choose to heat it up so it is steaming HOT, but I liked it “al dente” as it was prepared here. I served the rice room temperature and the salmon crispy and hot. In a strange weird way, it reminded me of gazpacho — only because of the temperature and crunch. This winter, I will have to try this a slightly different way with more heat!

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Salmon Summer Risotto

  • Author: Lawfully Lean
  • Prep Time: 3 minutes
  • Cook Time: 10 Minutes
  • Total Time: 13 minutes


This is a surprising delicious and filling way to enjoy “risotto” aka Cauliflower Rice. See Notes for differences on measurements!


  • two (2) 6 oz portions of salmon (I loved the farmed salmon from Wegman’s the best)
  • EVOO
  • 1 tsp Kerrygold Butter
  • 1 16 oz Bag of Cauliflower Rice (I got mine from Costco)
  • 1/4 cup chopped dill
  • 1 TBS chopped chives (more if you like!)
  • 3/4 cup (red container) of 2% Greek Yogurt
  • salt and pepper to taste


  1. Preheat oven to 375.
  2. Heat a non-stick and oven-safe pan over medium-high heat.  Once hot, add in butter and a small glug of EVOO (about 1 tsp).  Once melted, swirl around and add salmon (skin side down if there is skin).  Cook 3 minutes.  Flip.  Transfer entire pan to oven and cook 3 more minutes.  Check the salmon for doneness.  Sometimes I just let the salmon sit in the (still hot) pan and this will finish the salmon while I am preparing everything else.
  3. Meanwhile, defrost the cauliflower rice.  I defrosted mine in the bag until it was just warm.
  4. Transfer cauliflower rice to bowl.  Mix in the greek yogurt until just combined.  Then mix in your dill, chives, and salt and pepper to taste.  If you want to add more of the herbs, feel free!
  5. Spoon out 1/2 the rice mixture to your bowl.  Top with a 6 oz piece of salmon and voila! Feel free to add extra veggies (I added a few cucumber slices to mine, but I was so full from the rice, I didn’t need them!)


Note:  I used a 16 oz bag of Cauliflower Rice from Costco.  If you are using one from Trader Joe’s (12 oz) or Birds Eye (10 oz), make sure you add less greek yogurt (maybe only 1/2 cup).

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