Salmon Nourish Bowl

January 5, 2017

I’ve been reading a lot lately about nourish bowls, and quite frankly they scared me. I mean a lot of these things look like they threw every leftover in there and mixed it together. I’m a firm believer in the don’t knock it until you try it mantra, so I decided to give it a try. Man was I wrong. This salmon bowl can be mixed with any type of base you’d like, I used mixed green lettuce in mine but kale and spinach work too. I prepped these bad boys for lunch and loved it.

Salmon Nourish Bowl

Total Prep Time: 10 minutes

Total Cook Time: 30 Minutes


1 wild caught salmon

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon paprika

1/4 cup mixed quinoa

1/4 cup broccoli slaw

1 tablespoon pecans

1 cup brussel sprouts

1/8 teaspoon salt

1 teaspoon red wine vinaigrette

1 cup salad mix of your choice


Pre heat the oven to 450 degrees. Cover the salmon in olive oil, and sprinkle the salt, pepper and paprika mix on top. Wash the brussel sprouts, and cut off the stems and then cut them in half. Place all chopped brussel sprouts in a bowl and combine with salt and red wine vinaigrette. Place the brussel sprouts and the salmon on a cooking sheet and let cook for 30 minutes. Once the salmon and the brussel sprouts are done cooking, let them cool for 30 minutes to an hour.

Place the salad mix of your choice at the bottom of your bowl. Take the salmon and using a fork, break apart into pieces. Place the salmon pieces in the middle, and the rest of your ingredients around the bowl. The beauty about nourish bowls is you can feel free to add any veggie, fat or protein source you would like. I also topped these off with avocado and some extra red wine vinaigrette for good measure.

Let me know how you prepare your bowls in the comments!



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