Mediterranean Diet Friendly Paleo Salmon Bowl

Total time50 min

Prep time20 min

Cook time30 min

Mediterranean Diet Friendly Paleo Salmon Bowl

This vibrant bowl builds around seared salmon with crisp skin and a tender, flaky center, paired with caramelized roasted sweet potato and skillet-cooked cauliflower rice for real substance. Shredded purple cabbage, creamy avocado slices, and a bright drizzle of citrus-ginger dressing keep every component fresh and full of contrast, while sesame seeds and green onion add a final crunchy, savory finish. It's built on olive-adjacent healthy fats, plenty of vegetables, and heart-smart fish — the exact pillars this way of eating is known for. Each bowl comes together in one pan plus a sheet tray, so weeknight cooking stays simple without sacrificing color or flavor. This is a genuinely solid pick for a Mediterranean-style rotation, delivering the omega-3s, produce, and balanced fats the pattern prioritizes in a dish that still feels like a treat.

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Ingredients

4 servings

For the roasted sweet potato

1 lb sweet potato (about 2 medium), peeled and cut into ½-inch cubes
1 tbsp avocado oil
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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¼ tsp salt

For the dressing

3 tbsp coconut aminos
Chef's tip
Soy sauce is saltier and less sweet; start with less and adjust.
2 tbsp toasted sesame oil
1 tbsp fresh lime juice
1 tsp honey
1 tsp fresh ginger, finely grated
¼ tsp red pepper flakes

For the cauliflower rice

1 large head cauliflower (about 2 lb), cut into florets
1 tbsp avocado oil
¼ tsp salt

For the salmon

4 salmon fillets (about 6 oz each), skin-on
1 tbsp avocado oil
½ tsp salt
¼ tsp black pepper

For serving

2 cups purple cabbage, thinly shredded
2 ripe avocados, sliced
2 green onions (green tops only), thinly sliced
1 tbsp sesame seeds (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp avocado oil and 1/4 tsp salt on a baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are caramelized and a fork slides in without resistance.
2
While the sweet potato roasts, whisk together the coconut aminos, toasted sesame oil, lime juice, honey, grated ginger, and red pepper flakes in a small bowl until smooth. Set aside.

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