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CFC Salmon FIT Bowls

Servings: 4

Ingredients

For salmon:

  • 4 skin-on salmon fillets 6 oz each

For sauce:

  • 2 Tbsps raw honey or pure maple syrup
  • 2 Tbsps olive oil avocado oil, or ghee, melted
  • 3 Tbsps tamari or coconut aminos
  • 1 Tbsp Dijon mustard
  • juice of 1 fresh large lime
  • 2 fresh garlic cloves minced

For the quick veggie pickles:

  • 4 Tbsps apple cider vinegar divided
  • 2 Tbsps raw honey divided
  • 1 large carrot peeled into ribbons
  • 1 red onion thinly sliced

For the bowls:

  • 2 cups quinoa or brown rice cooked
  • 4 cups packed baby spinach roughly chopped
  • 1 cup frozen or fresh edamame beans shelled, thawed, rinsed
  • 1 small ripe avocado sliced

To garnish:

  • sesame seeds sesame oil

Instructions

  • Preheat your oven to 425 degrees f. and line a large baking sheet with parchment paper.
  • Lay your salmon fillets onto the prepared baking sheet, skin-side down.
  • Make your sauce:
  • In a small bowl, add the oil, honey, aminos, mustard, lime, and garlic, then whisk to combine well.
  • Pour this sauce mixture over each of your salmon fillets to evenly coat.
  • Roast in your preheated oven for 10-12 minutes, or just until nicely flaky.
  • Meanwhile, in 2 small glass bowls, divide the apple cider vinegar and honey then whisk well to combine. Add the carrot and onion to each bowl as shown then set aside. Allow them to sit in the vinegar mixture until ready to serve.
  • Chop your baby spinach and slice the avocado. Squeeze a bit of lemon juice all over the avocado to prevent it from browning.

To assemble your bowls

  • equally add the cooked grains at the base of each bowl. Top each with roasted salmon, chopped veggies, edamame, and pickled carrot and onion as shown.
  • Garnish with a tiny touch of sesame oil and seeds.
  • Enjoy!