.Eat this: Salmon Veggie Bowl.

It is finally warm(er) in Canada which means for me, I want to eat light. One of my favorite things to prepare is (local, wild, Canadian) salmon. It is simple, delicious, quick and healthy. I fill my salad bowl with bright and fresh vegetables full of nutrients that my son enjoys as well. Feel free to adapt the recipe and include whatever you have on hand. Many veggies can be prepped ahead of time, so you can easily assemble your bowls on the fly when you come home late from the pool ha! Enjoy!

Salmon Veggie Bowl

Ingredients: yields one portion

3 oz. wild caught salmon
sweet paprika
dill, thyme
zucchini
cucumber
purple cabbage
lemon
fresh mint
olive oil
apple cider vinegar

How to:  

Wash veggies (actually, always wash all your veggies!). Chop carrots and cucumber or spiral your veggies. Chop or slice the purple cabbage and mint. Prepare vegetables any way you prefer. Mix in a bowl and set aside. Preheat over to 400 degrees.

While the oven is preheating, place salmon skin side down on a baking sheet lined with parchment paper. Put a little olive or avocado oil under salmon if you’d like to so the skin won’t stick to the parchment paper. Or don’t, if you prefer the salmon without the skin.

Squeeze lemon over salmon and then season with sweet paprika, dill, thyme, salt, and pepper. Bake salmon for 12-15 minutes. Place desired amount of prepped veggies into a bowl. I like to chop a lot extra to use the veggies for quick meals over the next few days and they keep nicely in the fridge. Use a dressing of choice or use a drizzle of apple cider vinegar and olive oil. Once salmon is done baking, place it on top of veggies and enjoy!

I added sliced radishes, pickled onions, and sesame, ginger, carrots to my bowl (you can really add anything to your dish: sliced avocado, roasted veggies, brown rice, etc.).

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