Healthy Salmon Veggie Bowl

Ever since I started to eat salmon a year ago, I’ve been really experimenting with what different dishes. This was one of my favorite meals so far.

This dish is filled with so many good nutrients, protein and lots of veggies. You can modify it with any vegetables that you have on hand or that you like.

Healthy Salmon Veggie Bowl
(2 Servings)


2 Alaskan Salmon pieces, with skin on
1/2 lemon
1 T butter
2 t garlic powder
2 t onion powder
1 t paprika

Roasted Pepper & Sweet Potato
1 large red pepper, sliced
1 large sweet potato, diced
1 T olive oil
2 t chili powder
2 t garlic powder
2 t onion powder
2 t salt
2 t pepper

Cauliflower “Fried” Rice
2 cups cauliflower rice ( I buy already riced or frozen)
2 T frozen peas
2 T frozen Corn
1/2 small onion, diced
1/2 T olive oil
2 t garlic powder
2 t onion powder
2 t soy sauce

1 Green Onion, sliced

Directions: Preheat oven 375°. Add sliced red pepper and diced sweet potato to a oven safe dish in a flat layer. Keep separate. Drizzle with olive oil and season with spices above. Mix well to coat. In a second oven safe dish add in the salmon pieces. Season the fish with above seasonings, drizzle with some lemon juice and add half tablespoon of butter to the top of the pieces of fish. Add both pans to the oven and cook 30-35 minutes. Half way through flip the sweet potatoes and peppers.

While the veggies and salmon are cooking, next we start the cauliflower “fried” rice. Heat a medium saute pan on medium high heat. After the pan heats up add in the olive oil and let heat 2 minutes. Add in the diced onion and cook for 3 minutes. Next add in the peas and corn and cook 3 minutes. Add in the cauliflower rice, seasoning and soy sauce and cook 10-12 minutes stirring often. Cook until your preferred tenderness.

Cook the salmon until the internal temperature reads 145°. Once done, remove from oven and squeeze some lemon over the top.

To assemble the bowl add in the cauliflower “fried” rice, a piece of salmon, some sweet potatoes and red peppers and top with sliced green onions. Serve immediately and enjoy!

Notes: You can use any veggies you have on hand, zucchini, corn, potatoes, broccoli, the list goes on and on. If you prefer the salmon a little under, cook to your desired temperature. Me, I need mine completely done. The seasonings are to taste, if you want more salt, add it if you want no salt omit it. This will also work well with other proteins. Chicken breast, pork tenderloin, other fish or even shrimp.


Crispy Skin Pan Seared Alaskan Salmon

Funny story about salmon is I just started eating it probably 2 months ago. I got some from an organic meats monthly membership and ever since then I’ve made it probably 8 times. I’ve been buying it when it’s on sale and just vacuum sealing it to freeze it. It thaws really quickly so you can take it out in the morning and have a healthy protein to cook up after work. I never liked salmon at all. To me it was always so fishy tasting and SMELLING. I completely stayed away from it. I’m loving it now. Maybe it’s just that my taste has changed, maybe I realized how good it was for me, maybe the way I prepare it just takes away the fish flavor…..I don’t know what it is, but I’m SO happy I tried it. It’s a much meater fish and I think that’s why I enjoy it.

Here’s what I do to make my Alaskan salmon with the crispy skin. I’ve yet to make skinless salmon. I’m not really sure I ever will. I want those nutrients and the flavor of a crispy salmon skin, is delicious. Wow, I never thought in a million years I’d be saying that.

So, if you like salmon, this is probably a simple recipe for you. If you don’t like salmon or are on the fence about the flavor just TRY it. The simplicity of this recipe just makes the taste that much better. I know that doesn’t mike sense. Haha!! But just give it a try!

Crispy Skin Alaskan Salmon

4- 5-6 oz Alaskan Salmon portions, skin on
1/2 T dried parsley
2 t salt
2 t pepper
2 t garlic powder
4 T salted butter, cut in slices
1 lemon, juiced
3 T olive oil

Directions: Heat a large skillet over medium high heat. Pat the salmon dry with a paper towel on both sides. Especially the skin side. (Note: A wet skin will not get crispy) Season both sides of the salmon with parsley, garlic powder and salt and pepper. (Add more seasonings to taste) Once pan is hot enough, add in olive oil and let heat 1-2 minutes.

Add salmon to the hot pan skin side down. I like to give it a little push to make sure the skin fully makes contact with the pan. Complete with all pieces of salmon. The cooking time is always going to depend on the thickness of your salmon. You are looking for an internal temperature of 145. You want the inside of the salmon to look translucent and pink at the same time. Lower the heat to medium.

I cook mine for about 10-12 minutes on skin side and about 7-8 minutes on the other side. The side with the skin should be cooked a little longer to make sure it’s done. You can use an instant read thermometer to check the temperature.

After you flip the salmon and have skin side up and after cooking for about 7 minutes you will want to add the butter and the juice from the lemon right into the pan. Make sure to not flip the salmon again or you’ll lose that crispy skin. Move the butter and lemon juice around to make sure it’s evenly coated on the bottom of the pan. Cook another 3-4 minutes. I like to brown the butter personally it give is a nice flavor. Watch to not burn it.

Once salmon is done, move to plates and drizzle a little lemon juice and any butter left from the pan over the salmon. Make sure it’s the side with no skin. Serve and enjoy! Let me know how you like this recipe!

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