Hawaiian Sunrise Salmon Power Bowl

Allergens

Fish, Nuts

Ingredients

• 2 salmon fillets (6 oz each)
• 1 cup mixed greens (spinach, kale, and arugula)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/2 cup red bell pepper, sliced
• 1/4 cup avocado, diced
• 1/4 cup pineapple, diced
• 1/4 cup macadamia nuts, chopped
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Season salmon fillets with salt and pepper.
2. Place salmon on a lined baking sheet and drizzle with olive oil. Bake for 12 14 minutes or until cooked through.
3. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red bell pepper, avocado, pineapple, and macadamia nuts. Toss gently to mix.
4. Divide the salad evenly between two bowls and top with cooked salmon fillets.

Chef’s Insight

Use fresh, ripe pineapple and avocado for the best flavor and texture.

Notes

Choose sustainably sourced salmon and organic ingredients when possible.