Gluten Free Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

Total time45 min

Prep time20 min

Cook time25 min

Gluten Free Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

Crispy-skinned wild salmon gets a simple sear until the edges turn golden and the flesh flakes at the touch of a fork, then lands on a bed of cauliflower rice that's been pulsed fine and finished with fresh parsley for a light, herby base. Deeply roasted broccoli brings a caramelized crunch alongside creamy avocado slices, and everything gets pulled together with a bright lemon-herb drizzle made from good olive oil, fresh lemon juice, parsley, and chives. It's a nourishing, protein-packed bowl with layers of texture in every bite — crisp, tender, creamy, and bright all at once. Naturally built around whole foods like fresh fish, vegetables, and herbs, this one fits easily into a gluten free rotation without any extra fuss. Finish with a squeeze of lemon and a scatter of cilantro for a restaurant-worthy dinner you can pull off any night of the week.

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Ingredients

4 servings

For the salmon

4 wild salmon fillets (about 6 oz each), skin-on
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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