Anti Inflammatory Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

Total time45 min

Prep time20 min

Cook time25 min

Anti Inflammatory Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

This bowl layers seared wild salmon over herbed cauliflower rice with deeply roasted broccoli and cool, buttery avocado slices, all finished with a bright lemon, olive oil, and fresh herb drizzle. The cauliflower gets pulsed to a rice-like texture and sautéed until tender, soaking up parsley and a touch of sea salt, while the broccoli roasts hot and fast until its edges turn deeply caramelized. Crisping the salmon skin-side down in olive oil gives you a satisfying contrast against the flaky, tender interior underneath. Every component here leans on real, whole ingredients — good olive oil, citrus, fresh herbs, and vegetables — which makes this a naturally solid choice for an anti-inflammatory way of eating. It's the kind of bowl that feels indulgent but is built entirely from simple, nourishing parts, perfect for a weeknight dinner or meal-prepped lunch.

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Ingredients

4 servings

For the salmon

4 wild salmon fillets (about 6 oz each), skin-on
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2 tbsp olive oil
½ tsp sea salt
¼ tsp black pepper
½ tsp garlic powder

For the cauliflower rice

1 large head cauliflower (about 2 lbs), cut into florets
1 tbsp olive oil
¼ tsp sea salt
2 tbsp fresh parsley, finely chopped

For the roasted broccoli

3 cups broccoli florets (about 1 medium head)
1 tbsp olive oil
¼ tsp sea salt

For the lemon-herb drizzle

3 tbsp olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
¼ tsp sea salt

For serving

2 ripe avocados, halved, pitted, and sliced
1 tbsp fresh cilantro, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the broccoli florets on a large baking sheet with 1 tbsp olive oil and 1/4 tsp sea salt until evenly coated. Spread in a single layer.
2
Roast the broccoli for 18–22 minutes, flipping once halfway through, until the edges are deeply browned and the stems are tender when pierced with a fork.

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