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Yield: 2

Salmon Bowl

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Kelsey Romano
This meal is a go to in our house and it's done in under 30 minutes. It's veggie centric with high quality protein and tons of healthy fats! Plus the creamy herb dressing is so good you could eat it by the spoonful.
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Ingredients
 

  • 3 tbsp olive oil
  • 2 6-8oz wild caught salmon filets
  • 1 head cauliflower, cut into florets
  • 1 large sweet potato, cut into 1 inch pieces
  • ½ bunch broccoli rabe
  • 4 cups greens of choice
  • salt and pepper, to taste

Creamy Herb Dressing

  • 2-3 tbsp olive oil
  • ½ avocado
  • handful fresh parsley, chopped
  • handful fresh cilantro, chopped
  • ½ lemon, juice
  • salt and pepper, to taste
  • water, to thin

Instructions
 

Dressing

  • Add all ingredients to a high speed blender and blend until creamy. Add cold water to get desired thinness. Set aside.

Bowls

  • Preheat oven to 425. Toss cauli and sweet potato with olive oil, salt & pepper. Spread on baking sheet and bake for about 20-25 minutes. 
  • Toss broccoli rabe in olive oil, salt and pepper. Add to sheet pan after 15 minutes. Cook for 5-10 minutes. Remove veggies from oven.
  • In a cast iron skillet, add 1 tbsp olive oil. Sprinkle salmon with salt. Once oil is HOT, Place salmon skin side up in skillet. Cook for about 5-7 minutes.
  • Toss greens in dressing. Add roasted veggies to bowl, then ad salmon and top with more dressing. Enjoy!

Notes

  • When cooking the salmon for this salmon bowl, you want to make sure the oil on the cast iron is hot before you place the salmon on. This will give a nice crisp layer on the top. Don't leave it too long or it will burn.
  • How to know when the salmon is done. The Salmon will start to have white stuff coming out of the top and sides when it is done.
  • Add some fun spices to the cauliflower and sweet potato. I love seasoning with turmeric and a little bit of cayenne to up the flavor.
  • Use an immersion blender or high speed blender for the dressing. Slowly add in water to thin to desired consistency.
  • To save time - make the dressing ahead of time and cut up all of the veggies and store it all in the fridge in airtight containers until you are ready to cook.
  • Add 1 tbsp tahini to the sauce for a slight nutty flavor and extra creaminess.
Did you make this recipe?Tag @happy_balancedlife with hashtag #happybalancedlife on Instagram. We love to see what you make!