NUTRITION

SERVINGS

INGREDIENTS

5 oz Salmon fillet

1 cup Cauliflower rice

0.5 cup Edamame

0.25 whole Avocado

0.5 cup Cucumber

1 tsp Sesame oil

1 tbsp Coconut aminos

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tsp Fresh ginger

PREPARATION

• 1

  Pat the salmon dry with a paper towel and season both sides with the sea salt, black pepper, and freshly grated ginger.

• 2

  Heat the sesame oil in a non-stick skillet over medium-high heat until it begins to shimmer.

• 3

  Place the salmon in the pan skin-side down and sear for 4 minutes until the skin is golden and crispy, then flip and cook for an additional 3 minutes.

• 4

  While the salmon is searing, lightly sauté the cauliflower rice and edamame in a separate pan over medium heat until tender and heated through.

• 5

  Slice the cucumber into thin rounds and the avocado into small wedges.

• 6

  Assemble the bowl by placing the cauliflower rice and edamame at the base, then arranging the cucumber and avocado on top.

• 7

  Place the crispy salmon fillet over the vegetables, drizzle with coconut aminos, and garnish with sesame seeds before serving.