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Recipe from Simpler Savory

The recipe

Healthy Low Carb Salmon Avocado Bowl

Prep
20 min
Cook
12 min
Total
32 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
520

2× the original author values. Recipe yield: 4 servings.

calories
1040

3× the original author values. Recipe yield: 4 servings.

calories
1560
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.25 lb salmon fillets — skin-on or skinless, cut into 4 portions
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper — freshly ground
  • 1 tablespoon avocado oil — for searing; or use olive oil
  • 1 lemon — for serving; optional extra squeeze
  • 5 cups baby spinach — lightly chopped
  • 2 cups shredded green cabbage
  • 1 cup cherry tomatoes — halved
  • 2 Persian cucumbers — thinly sliced
  • 4 radishes — thinly sliced
  • 2 avocados — pitted, peeled, and sliced
  • 2 green onions — thinly sliced; or use chives
  • 0.5 cup fresh cilantro or dill — roughly chopped
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon rice vinegar — unseasoned
  • 0.5 teaspoon Dijon mustard
  • 1 small garlic clove — grated or finely minced
  • 0.5 teaspoon honey — optional, to balance acidity
  • 4 tablespoons extra-virgin olive oil
  • 0.5 teaspoon sea salt — to taste
  • 0.25 teaspoon black pepper — to taste
  • 1 tablespoon toasted sesame seeds — or crushed nori
  • 0.25 cup pickled red onions — optional
  • 1 pinch red pepper flakes or sriracha — optional, for heat
  • 1 pinch flaky sea salt — to finish

Instructions

  1. Pat salmon dry on all sides with paper towels, then season with sea salt and black pepper. Let stand 10 minutes to take the chill off while you prep the dressing and vegetables.
  2. In a small bowl, whisk lemon juice, rice vinegar, Dijon, and grated garlic. Whisk in honey if using, then slowly stream in olive oil until slightly thick and glossy. Season with salt and pepper to taste.
  3. Heat avocado oil in a skillet over medium-high until shimmering. Place salmon skin-side down and cook without moving until color climbs two-thirds up the sides and skin is crisp, 4 to 6 minutes.
  4. Flip and cook 1 to 3 minutes more, until just opaque and flaky. Transfer to a plate and rest 2 minutes. Alternatively, bake at 400°F (200°C) for 8 to 12 minutes depending on thickness.
  5. Halve tomatoes; thinly slice cucumbers and radishes; chop spinach and cabbage; slice green onions; chop herbs. Slice avocados just before assembling.
  6. In a large bowl, toss spinach and shredded cabbage with a few spoonfuls of dressing until lightly coated and seasoned.
  7. Divide dressed greens among 4 bowls. Top with flaked or sliced salmon, avocado, tomatoes, cucumbers, radishes, green onions, and herbs.
  8. Spoon more dressing over the salmon and avocado. Sprinkle sesame seeds or nori, add pickled onions, and a pinch of flaky salt. Add red pepper flakes or a drizzle of sriracha if desired.
  9. Add a final squeeze of lemon and serve immediately while the salmon skin is still crisp and the greens are fresh.

Notes

Store components separately for best texture. Refrigerate cooked salmon in an airtight container up to 3 days; reheat gently in a 275°F (135°C) oven for 8–10 minutes or enjoy cold. Keep greens and chopped veggies dry and undressed for 2–3 days. Dressing keeps up to 1 week refrigerated; shake before using. Slice avocado just before serving, or brush with lemon and press plastic wrap directly on the surface to slow browning.

Source: https://simplersavory.com/healthy-low-carb-salmon-avocado-bowl/