Anti Inflammatory Wild Salmon Bowl with Lemon-Herb Cauliflower Rice
Total time45 min
Prep time20 min
Cook time25 min
4.9(18)
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Learn more →Ingredients
4 servings
For the salmon
- 4 wild salmon fillets (about 6 oz each), skin-on
- 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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