Paleo Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

Total time45 min

Prep time20 min

Cook time25 min

Paleo Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

This bowl is built for a whole-foods way of eating, layering crisp-skinned salmon over cauliflower rice that's been pulsed fine and sautéed until tender with fresh parsley folded through. Deeply roasted broccoli adds a caramelized edge, while creamy sliced avocado brings richness without any dairy in sight. The real star is the lemon-herb drizzle — bright lemon juice, olive oil, parsley, and chives whisked together into a punchy, herby finish that ties every component into one cohesive bowl. Each element is cooked simply, with good olive oil and clean seasoning doing the heavy lifting, so the natural flavors of the fish and vegetables stay front and center. It's a satisfying, protein-packed dinner that fits neatly into a Paleo kitchen, and it comes together fast enough for a weeknight while still feeling like something special.

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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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