Whole 30 Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

Total time45 min

Prep time20 min

Cook time25 min

Whole 30 Wild Salmon Bowl with Lemon-Herb Cauliflower Rice

Crispy-skinned wild salmon takes center stage in this bowl, seared until the edges turn golden and the inside stays tender and flaky. Underneath, lemony parsley-flecked cauliflower rice stands in for grains, while deeply roasted broccoli adds char and crunch alongside cool, creamy avocado slices. A bright drizzle of olive oil, fresh lemon juice, and chopped herbs ties the whole bowl together without needing anything heavy or processed. Every component here comes from real, whole ingredients — good fish, good vegetables, good fat — which makes this an easy one to build a Whole30 dinner rotation around. It's the kind of meal that feels indulgent but is built entirely from simple, compliant staples you can prep ahead and reheat without fuss.

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Ingredients

4 servings

For the salmon

4 wild salmon fillets (about 6 oz each), skin-on
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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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