Baked Salmon Power Bowls with Blueberry Salsa
Superfood salmon power bowls with forbidden rice, greens, and blueberry salsa are incredibly nourishing and satiating!
Servings: 2 Servings
Calories: 642kcal
Ingredients
Blueberry Salsa:
- 1 cup fresh blueberries
- ¼ cup red onion finely chopped
- 1 jalapeno seeded and finely chopped
- 1 fresno chili seeded and finely chopped
- 2 tablespoons lime juice
- 1 teaspoon pure maple syrup
- Sea salt to taste
Crispy Salmon
- 2 salmon fillets .5 to .75 pounds total
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon sea salt to taste
- 1 tablespoon avocado oil
Power Bowls:
- 5 ounces spring greens or power greens
- 2 Tbsp avocado oil
- 2 Tbsp cider vinegar
- Pinch sea salt
- 2 cups cooked forbidden rice
Instructions
- Add the ingredients for the blueberry salsa to a small bowl and toss well to combine. Cover and refrigerate until ready to use.
- Turn your oven on the high broil setting, and move one of the oven wracks to the shelf second-closest to the top. Lightly oil the bottom of a casserole dish or baking dish.
- Place the salmon fillets in the prepared baking dish and drizzle with avocado oil. Sprinkle with paprika, onion powder, garlic powder, and sea salt.
- Broil for 8 to 15 minutes (depending on thickness of fish), until salmon has reached desired done-ness and is cooked through.
- While salmon is in the oven, toss the greens in a mixing bowl with a drizzle of avocado oil, cider vinegar and sea salt, or your favorite salad dressing.
- Serve Salmon over forbidden rice with greens and blueberry salsa.
Nutrition
Serving: 1of 2 | Calories: 642kcal | Carbohydrates: 51g | Protein: 29g | Fat: 36g | Fiber: 6g | Sugar: 12g