This delicious baked asiago salmon with creamy artichoke cauliflower rice is a perfect meal for two! Delicious combination of flavors! From Asiago to lemon to basil and garlic. This dish is easy and delightful!
I created this recipe as part of a food challenge to make a delicious meal using basil, lemon, artichoke, and a protein of my choice. I chose salmon because in my world it goes well with these other ingredients. This recipe was a winner and will stay in the regular dinner rotation. Super easy and quick! And, if you love salmon, be sure to try our Blackened Pan-Seared Salmon, too! ENJOY!
Tools for Asiago Salmon with Creamy Artichoke Cauliflower Rice:
Baking Sheet: You will need a baking sheet pan for this recipe. I recommend a sturdy pan that will not bend and twist in the oven. These are my favorite sheet pans, and I love how evenly they cook.
Citrus Juicer: I recommend using fresh lemon juice for this recipe, and a juicer is an easy way to keep the seeds and pulp out of your dish. There are several kinds out there; there are ones that squeeze, and ones that twist. If you do a lot of juicing or have arthritis in your hands like I do, then an electric juicer can be very helpful. You can also squeeze your lemons by hand or use bottled lemon juice.
Garlic Press: A garlic press is a handy tool for making perfectly minced garlic. I love the ones that you can put your unpeeled garlic directly into, like this one. You can also use the flat side of a knife blade to crush your garlic, but take care not to cut yourself. Another alternative is to use jarred minced garlic.
Cheese Grater: I prefer to use freshly grated asiago for this dip. A sturdy box grater is easy to use and can sit right on your cutting board for shredding and grating.
Fish Spatula: A fish spatula is designed to help lift your cooked fish filet from the pan without tearing. If you don’t have one, you can use a regular spatula. Once you use one, though, you will find so many purposes for it! It is handy for lifting and flipping burgers, pancakes, eggs, and other items as well.
Asiago Salmon with Creamy Artichoke Cauliflower Rice
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings15
minutes12
minutesDelicious combination of flavors! From Asiago to lemon to basil and garlic. This salmon dish is easy and delightful!
Ingredients
- Asiago Salmon
2 salmon filets, skinless
1/3 cup Asiago cheese, shredded
1 Tbsp lemon juice, fresh squeezed
1 Tbsp butter, room temperature
1 1/2 tsp fresh garlic, minced
1 Tbsp fresh basil, chopped
1/2 Tbsp olive oil
- Creamy Artichoke Cauliflower Rice
2 Tbsp butter
1 to 1 1/4 cup artichoke hearts, thawed from frozen, chopped
2 1/2 to 3 cups riced cauliflower, thawed from frozen or fresh
1 Tbsp lemon juice, fresh squeezed
1/2 cup heavy cream
Garnish – fresh basil, chopped
Garnish – red pepper flakes
Garnish – lemon wedges
Directions
- Asiago Salmon
- Preheat oven to 350 degrees F. Line parchment paper on baking sheet. Place salmon on the sheet. If using skin-on salmon, place skin side down.
- Combine Asiago, lemon, butter, garlic, and basil in a small bowl. Mix well.
- Divide Asiago mixture evenly on top of the salmon filets. Drizzle evenly with olive oil.
- Bake approximately 12 minutes until cooked through and topping is golden brown. Salmon will flake nicely when done.
- Creamy Artichoke Cauliflower Rice
- While salmon is baking, prepare this dish. Add butter to skillet on medium heat.
- When melted, add artichokes and cauliflower rice. Stir well. Heat through. Add lemon juice and stir.
- Add heavy cream and stir well. Cook until bubbly and heated through, stirring frequently.
- Serve warm with the salmon. Garnish with basil, red pepper flakes, and lemon. ENJOY!
Notes
- I prefer salmon with the skin removed. If you choose to use salmon with skin-on, be sure to place skin side down on the baking sheet.
- I prefer riced cauliflower. You can also use your favorite cooked rice!
If you love salmon, be sure to try our Blackened Pan-Seared Salmon, too!
Recent Comments