Instructions
1. Rub the salmon with the dried basil, crushed red pepper
flakes, and 1 clove garlic. Let it sit like that for a few minutes while you’re
making the broccoli and the salad.
2. For the salad chop the cabbage and massage it in a
bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese
and 1 clove of minced garlic. Mix everything well together and add salt and
pepper if needed. I didn’t need to do it, because the feta was very salty. You
can also make the hummus, if you haven’t made or bought any.
3. For the broccoli, I chopped the florets and stirred
them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then I turned off
the heat and covered with a lid for a few minutes.
4. After that, I took out the broccoli and added the
salmon to the same pan, because I don’t want to wash 3 pans for one meal. I
cooked it at medium/medium high and covered with a lid, flipping half-way
through. Now, you can use whole salmon filets, I had cut mine into a few chunks
as you can see in the pictures. After 6-7 minutes the salmon is ready and you
can start arranging the bowl.
5. At the bottom, we put the salad, then add the olives,
hummus, broccoli and in the middle the salmon. Add salt and pepper to taste and
enjoy. This recipe makes 2 servings.
Notes
Meal Prep Option: this salmon bowl recipe makes around 2-3
servings. You can meal prep it by adding the olive oil and garlic to the salad
right when you’re going to have it. I like to keep things in separate
containers in the fridge and for no longer than 3 days. Low Carb Option: You can easily make this recipe
low-carb or keto by using low-carb hummus instead
of regular hummus. Salad Options: Instead
of the cabbage salad, you can also make this tomato cucumber salad or
this tomato arugula and avocado salad.
source :www.beautybites.org
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