5 from 1 vote
Crispy Paprika Salmon Bowls with Ginger Vegetables and Rice - a well-rounded, clean and filling meal that will nourish your body and soul! | TheRoastedRoot.com #glutenfree
Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Main Course
Keyword: dinner, gluten free, healthy, paleo, primal
Author: Julia
Ingredients
Ginger Vegetables & Rice:
  • 1 Tbsp avocado oil
  • 3 large carrots peeled and chopped
  • 1 large crown broccoli chopped into florets
  • 1 large zucchini chopped
  • 1 1/2 Tbsp minced ginger to taste
  • 2 tsp sriracha optional
  • 1/2 tsp sea salt to taste
  • 2 Tbsp coconut aminos or liquid aminos
  • 3 cups baby spinach
  • 2 cups cooked brown rice
  • 2 green onions sliced, for serving
Paprika Salmon:
Instructions
Broil the Salmon:
  1. Place oven on high broil setting. Lightly coat a casserole dish with avocado oil and place the salmon fillets in the dish. Sprinkle with sea salt and paprika.

  2. Place on the the rack that is second to the top of the oven (note: do not put casserole dish on the top rack. If fat from the salmon hits the heating elements, it could start an oven fire.). Broil 12 to 15 minutes, or until salmon is crispy and cooked through (cook time will depend upon thickness of fish).

Prepare the Ginger Vegetables:
  1. While the salmon is cooking, prepare the vegetables. Heat the oil over medium in a large wok or cast iron skillet. Add carrots and broccoli and stir. Cover and cook 2 to 3 minutes, until vegetables begin to soften.

  2. Remove cover and add zucchini, ginger, sriracha, sea salt, and coconut aminos. Stir well and cover. Cook until vegetables have reached desired done-ness, about 3 to 5 minutes. 

  3. Add the spinach, cover, and cook until wilted, about 1 minute. Stir in the cooked rice and continue cooking until rice is warm. Taste veggies and rice for flavor and add more sea salt, sriracha or ginger to taste.

  4. Divide the rice and veggies between 3 or 4 bowls and serve with salmon on top with a sprinkle of green onion.