Energizing Keto Californian Salmon Bowl

Allergens

Fish (salmon), Nuts (not in this recipe, but common in keto)

Ingredients

• 4 wild
• caught salmon fillets (6 oz each) 1 avocado, sliced 2 cups mixed seasonal vegetables (broccoli, bell peppers, cherry tomatoes, zucchini) 2 cups arugula 1 cup cooked quinoa or cauliflower rice 1 lemon, juiced 1/4 cup olive oil Salt and pepper, to taste Optional: Fresh herbs (parsley, dill, or basil) for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Season salmon fillets with salt and pepper to taste. Place on a lined baking sheet and bake for 12 15 minutes or until cooked through.
3. In a large bowl, toss mixed vegetables in olive oil and lemon juice. Season with salt and pepper.
4. Spread a bed of quinoa or cauliflower rice on each plate. Top with arugula, roasted vegetables, and sliced avocado.
5. Place cooked salmon fillets on top of the vegetable mixture. Drizzle with additional lemon juice and olive oil if desired.
6. Garnish with fresh herbs, if using.

Chef’s Insight

Embrace the use of fresh, seasonal ingredients for optimal flavor and nutrient content.

Notes

Be sure to use wild-caught salmon for a more sustainable option. Feel free to customize the vegetables and herbs based on your personal preferences.