Pork Free Whole30 Coconut-Lime Salmon Bowls
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp avocado oil
- ½ tsp fine sea salt
- ¼ tsp black pepper
For the coconut-lime sauce
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 1 tbsp coconut aminos
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
- ¼ tsp fine sea salt
For the cauliflower rice
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 1 tbsp avocado oil
- ¼ tsp fine sea salt
For the roasted vegetables
- 2 medium zucchini, cut into ½-inch half-moons
- 1 red bell pepper, cut into 1-inch strips
- 1 tbsp avocado oil
- ¼ tsp fine sea salt
For serving
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 medium avocado, sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the zucchini and red bell pepper on a large baking sheet with 1 tbsp avocado oil and 1/4 tsp salt until evenly coated. Spread in a single layer and roast for 20–25 minutes, flipping once halfway through, until the edges are lightly charred and the vegetables are tender.
- 2
While the vegetables roast, pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 10–12 pulses per batch. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp salt and cook, stirring occasionally, for 6–8 minutes until the cauliflower is tender and any excess moisture has evaporated. Transfer to a bowl and cover loosely to keep warm.
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