Easy Baked Salmon Salad
- 3 Tablespoons Avocado Oil
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 2 teaspoons Salt, Divided
- 2 Zucchini, Cut Into 1 Inch Chunks
- 16 ounces, weight Fresh, Or Frozen Skinless Salmon Fillets That Have Been Thawed
- 2 cups Riced Cauliflower, Steamed According To Package Diredtions
- 1/2 Batch Avocado Cilantro Lime Dressing (See My TK Recipe Box)
- 2 cups Fresh Spinach
- 4 Tablespoons Pepitas
- In a small bowl, combine oil, chili powder, cumin, and 1/2 teaspoon salt. Place zucchini on a sheet pan and add half of the oil and seasoning mixture. Mix to combine.
- Pour remaining oil and seasoning mixture over the salmon and rub on both sides. Place salmon on the sheet pan with the zucchini and roast in a 400u0b0F oven for 15 minutes.
- While salmon is roasting, steam cauliflower and season with salt and pepper and make the avocado cilantro lime dressing (see my blog or TK recipe box).
- Each bowl will contain 1/2 cup fresh spinach, 1 salmon fillet, roasted zucchini, 1/2 cup of cauliflower rice, 2 tablespoons dressing, and top with 1 tablespoon pepitas.
- Notes:
- Use fresh or frozen cauliflower rice. I prefer frozen because it is super easy. Frozen is easily steamed in its bag.
- To cook fresh cauliflower, you can put it in a skillet with a tablespoon or oil, cover with a lid, and let steam for 5-8 minutes over medium heat.
- I used skinless salmon filets but if you want to use skin on filets, the skin will be kind of soggy after cooking.
- The pumpkin seeds add some yummy crunch to the salmon bowls. You could also use sunflower seeds.
- Each serving: 328 cal, 25g protein, 13g carbs, 6g fiber, 20g fat
avocado oil, chili powder, cumin, salt, zucchini, salmon, cauliflower, batch, fresh spinach
Taken from tastykitchen.com/recipes/salads/easy-baked-salmon-salad/ (may not work)