Power Salmon Bowl (GF)

Gluten-Free • No Seeds • Dairy-Free

Serves: 2
Time: ~30–35 minutes
Estimated Calories: ~500 kcal/serving (Protein: ~35g)

---

Ingredients:

• Salmon Marinade:

  • 2 salmon fillets (4–6 oz each)

  • 1 tbsp olive oil

  • 1 tbsp rice vinegar

  • 1 tbsp coconut aminos (gluten-free soy alternative)

  • 1 tsp white or yellow miso paste (check label for gluten-free)

  • 1 tsp honey (optional)

  Bowl Ingredients:

  • 1 medium sweet potato, cubed

  • 1 tbsp olive oil

  • Salt & pepper, to taste

  • 4 cups greens (spinach, kale, arugula or power greens)

  • 1 tsp olive oil (for sautéing)

  • Optional toppings: sliced avocado, green onions, squeeze of lime or lemon juice

---

Instructions

1.Marinate the Salmon

1. Whisk olive oil, rice vinegar, coconut aminos, miso, and honey (if using).
   Place salmon in a dish or bag, pour marinade over, and refrigerate 15–20 minutes.
   2. Roast the Sweet Potato

   • Preheat oven to 400°F (200°C).

   • Toss sweet potato cubes with olive oil, salt, and pepper.

   • Spread on a baking sheet and roast for 20–25 minutes, flipping halfway, until tender and caramelized.

   3. Cook the Salmon

   • Oven or Air Fryer:

     • Preheat oven or air fryer to 400°F (200°C).

     • Cook salmon skin-side down for 12–15 minutes, until cooked through and flaky.

     Pan-Sear (Separate Option):
     Heat a nonstick skillet over medium heat. Cook salmon skin-side down for 3–4 minutes per side, until cooked through and glazed.

   4. Sauté the Greens

   Heat 1 tsp olive oil over medium heat. Add greens and sauté for 2–3 minutes until wilted. Season lightly with salt or coconut aminos.

   5. Assemble the Bowl

   Layer sautéed greens, roasted sweet potatoes, and cooked salmon in bowls.
   Add optional toppings like avocado, raddish, pickled onions, and lime juice.

---