Place all of your salmon fillets in a Ziploc bag or sealable container with the minced garlic, basil, oregano, lime juice and zest, honey or Swerve and olive oil. Season with sea salt and pepper, then seal the bag and toss gently to coat really well. Allow this to marinate in your refrigerator for 30 minutes up to an hour.
Meanwhile, cook the riced cauliflower and prepare your veggies for the bowls. Dice, slice, or mash up your avocado. I'll add a bit of lemon juice and some perfect seasoning if I mash mine up. Regardless, squeeze lots of fresh lime over your avocado to keep it green and fresh especially if you're storing these for meal prep to eat at a later time.
Heat a large skillet over medium heat, and drizzle/spray with a bit of avocado oil, or olive oil. Add salmon and cook for 3-4 minutes per side, or until golden and flaky. Cooking time depends on the thickness of your fillets.
To assemble your bowls, divide the riced cauliflower equally among 4 bowls or meal prep containers. Top each with garlic herb salmon, mashed avocado or sliced avocado, cherry tomatoes, jalapeño, and green onions. Before eating, squeeze everything with lime juice and season with sea salt and pepper to taste.
These bowls stay great for up to 3 days refrigerated and sealed well.
Nutrition info from:Â https://www.verywellfit.comÂ
0 servings
Ingredients
Directions
Place all of your salmon fillets in a Ziploc bag or sealable container with the minced garlic, basil, oregano, lime juice and zest, honey or Swerve and olive oil. Season with sea salt and pepper, then seal the bag and toss gently to coat really well. Allow this to marinate in your refrigerator for 30 minutes up to an hour.
Meanwhile, cook the riced cauliflower and prepare your veggies for the bowls. Dice, slice, or mash up your avocado. I'll add a bit of lemon juice and some perfect seasoning if I mash mine up. Regardless, squeeze lots of fresh lime over your avocado to keep it green and fresh especially if you're storing these for meal prep to eat at a later time.
Heat a large skillet over medium heat, and drizzle/spray with a bit of avocado oil, or olive oil. Add salmon and cook for 3-4 minutes per side, or until golden and flaky. Cooking time depends on the thickness of your fillets.
To assemble your bowls, divide the riced cauliflower equally among 4 bowls or meal prep containers. Top each with garlic herb salmon, mashed avocado or sliced avocado, cherry tomatoes, jalapeño, and green onions. Before eating, squeeze everything with lime juice and season with sea salt and pepper to taste.
These bowls stay great for up to 3 days refrigerated and sealed well.
Notes
0
0