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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).