Rejuvenating California Keto Salmon Bowl

Allergens

Fish (Salmon), Olive, Avocado, Citrus

Ingredients

• 6 oz fresh wild
• caught salmon fillet
• 1 cup arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup avocado, diced
• 1/4 cup cucumber, thinly sliced
• 2 tablespoons Kalamata olives, pitted and chopped
• 2 tablespoons red onion, finely chopped
• 1 lemon, zested and juiced
• 2 tablespoons extra virgin olive oil
• Sea salt and black pepper, to taste

Instructions

1. Season the salmon fillet with salt and pepper. In a non stick pan over medium heat, cook the salmon for 4 minutes on each side or until cooked through. Set aside.
2. In a large bowl, combine the arugula, cherry tomatoes, avocado, cucumber, olives, and red onion.
3. In a separate small bowl, whisk together the lemon zest, lemon juice, olive oil, salt, and pepper to create the dressing.
4. Pour the dressing over the salad mixture and toss gently to combine.
5. Place the dressed greens on a plate and top with the cooked salmon fillet.
6. Serve immediately and savor your revitalizing meal.

Chef’s Insight

Use fresh lemon juice instead of bottled for a more vibrant flavor and aroma.

Notes

This dish is perfect for a light yet filling lunch or dinner that fits within the ketogenic diet guidelines. The combination of nutrients from the fish, vegetables, and healthy fats will keep you feeling satisfied and energized throughout the day.