Baked Salmon Caesar Salad Bowls with roasted carrots and wild rice. This well-balanced dinner is easy to prepare, and packed with nutrients.
Did I tell you about the wild phase I went through between ages 10 and 12?
Those two years may as well have been known as the Caesar Salad Era, because I kid you not, it was all I ever ate.
My family would sit down to a lunch of burgers or grilled cheese, or a dinner of BBQ chicken and mashed potatoes, and I’d be sitting there munching on Caesar, enthusiastically, out of my own free will..
Not because I was vain in my preteen age and concerned with carbs or some such nonsense, but because I have simply always loved fresh food, and there’s no arguing with the deliciousness of a classic Caesar. Hi, I’m definitely one of those people who can put a meal on repeat without getting sick of it.
Obsessive personality much? Guilty as charged.
Let’s talk about these bowls.
How to Make Baked Salmon Caesar Salad Bowls:
Begin by cooking the rice, as it will take the longest to cook.
While the rice is cooking you can cook the salmon, roast the carrots and make the Caesar salad. Each step is very simple and doesn’t take much time!
Coat the carrots with oil and sea salt and roast on a baking sheet at 400 degrees F for 10 minutes, or until they reach your desired level of doneness. Switch the oven to the High Broil setting to get ready to cook the salmon.
Drizzle the salmon with oil and sprinkle it with seasonings. Broil it under the High broil setting on the second-to-top shelf in your oven for 10 minutes, or until it is cooked through and crispy.
Toss together a simple Caesar salad by tossing spring greens with your favorite store-bought or homemade salad dressing. I use my Paleo Caesar Salad Dressing.
Divide the rice, roasted carrots, Caesar salad, and baked salmon between 2 to 3 bowls. Serve, and enjoy!
Baked salmon…I just can’t get enough. And when I say, “baked,” I always mean “broiled,” because when I bake fish, I always broil it.
It takes 10 to 15 minutes, it yields the perfect moist inside, and the perfect crispy outside. It is, in a word: perfection.
Do you see those roasted carrots and that wild rice?
They help bring the meal full-circle, providing complex carbs and an additional veggie/vitamin/fiber source for our well-balanced dinner.
If you like recipes like this, also check out my Crispy Paprika Salmon Bowls with Ginger Vegetables and Rice and my Teriyaki Salmon Bowls.
- 1 cup uncooked wild rice
- 1 bunch rainbow carrots, greens removed
- 1 pound salmon fillet
- 3 tablespoons olive oil, separated
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon celery seed
- 1/4 teaspoon sea salt
- 5 ounces Spring Green mix (or greens of choice)
- 1/3 cup Caesar Salad Dressing*
Cook the Rice:
- Prepare the rice according to package instructions. While the rice is cooking, prepare the carrots and salmon.
Roast the Carrots:
- Preheat the oven to 400 degrees F. Trim the greens off of the carrots. Discard the greens (or make carrot top pesto with them, and wash the carrots well. Pat them dry and arrange them on a baking sheet. Drizzle with 1 to tablespoons of olive oil and use your hands to rub the oil over the carrots, ensuring they're fully coated. Sprinkle carrots with sea salt. Bake on the center rack of the preheated oven for 10 minutes.
Broil the Salmon:
- Change the oven setting to high broil setting and move the carrots to the bottom rack of the oven. Lightly oil the bottom of a casserole dish or baking pan and place the salmon fillet in the dish.
- Stir together the paprika, ground cumin, dried oregano, celery seed, and sea salt in a small bowl. Coat the salmon with 1 to 2 tablespoons of olive oil, then sprinkle the seasoning over the fish. Broil for 10 to 15 minutes (leaving the carrots in the oven the whole time or until they have reached desired done-ness), or until salmon is crispy and cooked through.
Prepare the Caesar Salad:
- Prepare the Caesar Salad in a mixing or serving bowl by simply tossing together the spring greens and salad dressing.
Make the Bowls:
- Divide the rice between two bowls, followed by the Caesar Salad. Top with salmon and roasted carrots. Serve and enjoy!
*I use my homemade Paleo Caesar Salad Dressing, but you can select your favorite store-bought or homemade dressing.
Nutrition InformationYield 3 Serving Size 1 Serving
Amount Per Serving Calories 631Total Fat 33gUnsaturated Fat 0gCarbohydrates 42gFiber 1gProtein 38g