• Robin Rhine McDonald

Flavorful Salmon Bowl

This salmon bowl is AMAZING! It’s got protein, lots of healthy fats, and a TON of veggies.

Here’s what you need: 2-4 wild caught sockeye salmon filets (I got mine from @butcherbox - quality DOES matter! Farmed Atlantic salmon is almost always awful. Go for coho or sockeye) 2 tbs of olive oil 1tsp of paprika 1/2 tsp of sea salt 1 tsp of garlic powder 1 sweet potato, diced 1/2 tsp of sea salt 2 tsp of melted coconut oil


For the broccoli rice: 1 head of organic broccoli 1/2 onion, diced 3 cloves of garlic, minced (Optional) 1 cup of red cabbage diced 3 big leaves of curly green kale, shredded 1 tbs of butter Juice from 1/2 lemon

For the avocado sauce: 1 avocado 2 cloves of garlic Juice from 1 lemon 1 tbs of Dijon mustard 1/4-1/3 cup of olive oil

1/4 tsp of sea salt And all you gotta do is... Set oven to 400. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the paprika, sea salt, and garlic powder over the salmon.

Place the sweet potatoes on a baking sheet, coat with the coconut oil and sea salt.

Bake both the salmon and the sweet potatoes for 20min.

While the salmon and potatoes are cooking, process the broccoli in a food processor until it becomes rice sized.

Add all of the ingredients for the avocado sauce in a blender, and blend until smooth. Adding extra juice or olive oil if necessary.

About 10min before the salmon is done, sauté the onion, garlic, and cabbage in a pan. Then add the broccoli, kale, & lemon juice. Cook until bright green and soft.

Pull out the salmon and potatoes and serve with the broccoli rice and avocado sauce!! Enjoy!!!

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