Mediterranean Diet Friendly Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

Total time45 min

Prep time20 min

Cook time25 min

Mediterranean Diet Friendly Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

This bowl brings together crisp-skinned wild salmon, lemony cauliflower rice, and deeply roasted broccoli for a dinner that feels indulgent but stays light and fresh. The cauliflower gets pulsed down to rice-sized pieces and finished with plenty of chopped parsley, while the broccoli roasts hot and fast until the edges turn deeply browned and caramelized. A bright drizzle of olive oil, fresh lemon juice, parsley, and chives ties everything together, and buttery sliced avocado adds richness in every bite. Each component is built from good olive oil, herbs, citrus, and vegetables, exactly the kind of simple, whole-food cooking that makes this an easy, satisfying pick for a Mediterranean-style plate. It's the sort of meal that comes together in one skillet and one sheet pan, so it's realistic for a weeknight but still feels like something worth serving to guests.

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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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