Whole 30 Whole30 Coconut-Lime Salmon Bowls

Total time50 min

Prep time20 min

Cook time30 min

Whole 30 Whole30 Coconut-Lime Salmon Bowls

Bright, citrusy, and deeply satisfying, these bowls deliver everything you want from a weeknight dinner without a single compromise on flavor. Seared skin-on salmon sits over fluffy cauliflower rice alongside roasted zucchini and red bell pepper, all finished with a silky coconut-lime sauce that pulls the whole thing together. The sauce is built from full-fat coconut milk, fresh lime juice and zest, grated ginger, turmeric, and coconut aminos — every ingredient is compliant right out of the pantry, so there's no label-reading stress involved. Coconut aminos do the heavy lifting that soy sauce would normally handle, giving the sauce that savory depth without anything off-limits sneaking in. The cauliflower rice is pulsed fresh and pan-cooked until any excess moisture cooks off, so it actually holds up under the sauce instead of turning soggy. Serves four, which makes it an easy choice for a family dinner or a solid round of meal prep for the week ahead.

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on
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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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