Power Salmon Bowl

Gluten-Free

Serves: 1
Time: 15- 20 minutes
Estimated Calories: ~470 kcal (Protein: ~27g)

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

    • 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 [second 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.

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