Easy Paleo Salmon Salad Bowls (Whole30)
Easy Paleo Salmon Salad Bowls (Whole30) is a salad that serves 4. One portion of this dish contains approximately 40g of protein, 33g of fat, and a total of 528 calories. For $5.18 per serving, this recipe covers 45% of your daily requirements of vitamins and minerals. It is brought to you by Real Simple Good. Head to the store and pick up apple cider vinegar, garlic powder, smoked paprika, and a few other things to make it today. 39 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a tremendous spoonacular score of 99%. Creamy Salmon Sweet Potato Noodle Bowls (Paleo + Whole30), Creamy Salmon Sweet Potato Noodle Bowls (Paleo + Whole30), and Easy Curry Beef Bowls (Paleo + Whole30) are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 tsp apple cider vinegar
1 avocado, pitted and peeled
1 tbsp dijon mustard
3 cloves garlic, peeled
1 tsp garlic powder
1 tsp ground black pepper
1 lemon, juice of
Veggies (whatever you have on hand - we used cucumber, carrots, tomatoes and kraut)
1/4 cup olive oil
8 cups romaine lettuce, chopped
4 salmon fillets (of about even size)
salt and pepper
1/2 tsp sea salt
1 tsp smoked paprika
Equipment:
baking paper
baking sheet
oven
food processor
bowl
Cooking instruction summary:
InstructionsPreheat oven to 400 Fahrenheit, line a baking sheet with parchment paper. Place salmon fillets on baking sheet and season with the smoked paprika, garlic powder and a pinch each of salt and pepper. Place in the oven to bake for 15-20 until flaky with a fork. Cooking time will vary depending on the size of your fillets. While the salmon is cooking, chop romaine and set aside. Make the dressing. Place all of the ingredients except the sea salt and olive oil in a food processor and blend until everything is combined. While the food processor is still running, stream in olive oil until smooth and creamy. Once creamy taste and season with sea salt as desired. Pour 1/2 of dressing over romaine and toss to coat. Set aside. You will have leftover dressing. Use it for dipping veggies in as a snack or adding an extra drizzle on top of your salad bowls. Once salmon is done, remove from oven and make bowls. Fill up bowls with romaine and top with salmon. Add an extra drizzle of dressing if you'd like. Enjoy!
Step by step:
1. Preheat oven to 400 Fahrenheit, line a baking sheet with parchment paper.
2. Place salmon fillets on baking sheet and season with the smoked paprika, garlic powder and a pinch each of salt and pepper.
3. Place in the oven to bake for 15-20 until flaky with a fork. Cooking time will vary depending on the size of your fillets. While the salmon is cooking, chop romaine and set aside. Make the dressing.
4. Place all of the ingredients except the sea salt and olive oil in a food processor and blend until everything is combined. While the food processor is still running, stream in olive oil until smooth and creamy. Once creamy taste and season with sea salt as desired.
5. Pour 1/2 of dressing over romaine and toss to coat. Set aside. You will have leftover dressing. Use it for dipping veggies in as a snack or adding an extra drizzle on top of your salad bowls. Once salmon is done, remove from oven and make bowls. Fill up bowls with romaine and top with salmon.
6. Add an extra drizzle of dressing if you'd like. Enjoy!
Nutrition Information:
covered percent of daily need
