Fructose Free Wild Salmon Bowl with Lemon-Herb Cauliflower Rice
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!