Summer Salmon Bowl

Even though I could eat fish every day, fish and summer eats go hand-in-hand. I love this recipe because it’s incredibly balanced, satisfying and energizing. It’s also simple, since some of the ingredient prep is made easier thanks to the grocery store’s prep. (Thanks, guys!)

 

Salmon is one of my top feel-good foods, and I love when the sweet fish gets a little spicy. Plus, anything in a bowl just makes life easy.  

 

Here’s how to make two bowls. (Because sharing is caring.)

 

  • 2 cajun seasoned salmon fillets (3-6 oz depending on your hunger level + your bowl size) I got mine pre seasoned at Whole Foods! Just make sure to ask if the seasoning is low salt.
  • 1 cup sweet potato noodles (I tip my cap to Trader Joe’s for these. They’re pre-cut for you.) No sweet potato noodles at your TJ’s? Use a zoodler or take a veggie peeler to the flesh to make wide, thin noodles.
  • ½ sweet onion, sliced
  • ½ medium zucchini, quartered
  • ¼ tsp turmeric
  • ¼ cup cilantro, chopped and split
  • 1 clove garlic, minced
  • salt + black pepper to taste
  • avocado slices, for garnish
  • lime wedge, for garnish

 

Preheat the oven to 425 degrees. Put in the salmon for 12-15 minutes if you like it medium (like me!) or up to 20 minutes if you want it really well done.

 

While the salmon is in the oven, make your bowl base. Saute the sweet potato, onion and zucchini in some olive or avocado oil with the turmeric, half the cilantro, the garlic and the s+p. Bowl it up once everything is tender. It should be right on time with when your salmon is done.

 

Flake your salmon and top your bowl base with it. Add your edible garnishes: the rest of the cilantro, a couple avocado slices and a lime wedge.

 

Mix it up, eat it up. Enjoy!

 

Some ingredient highlights…

  • Garlic, turmeric, and cilantro (and the cayenne in a cajun rub) are all anti inflammatory.
  • Always make sure your salmon is wild rather than farm-raised. Wild ensures more nutrients in the fish! Pair that spicy fish with some avocado and you have the perfect balance of warming and cooling foods with an omega-3 powerhouse punch.
  • Some may think that sweet potatoes are more of a fall/winter food, but how you prepare it changes up the energy of the food. Sweet potatoes are usually very yin, but slicing them thin and getting a little saute on them (rather than a chunky cut in a roast) makes them lighter for the summer time table. That way you can take advantage of their high nutrient quality year round.