MONTHLY FLYER
Lemon-Herb Salmon Bowl
Clean, refreshing, and protein-rich... this omega-3-powered bowl helps regulate inflammation, mood, and cortisol metabolism. Lemon and herbs enhance digestion and brighten the senses.
Ingredients:
2 cans wild salmon, drained
2 cups cooked wild rice
1 cup roasted squash cubes
1 cup roasted cauliflower florets
2 cups chopped kale or mixed salad greens
2 celery stalks, diced fine
2 cans wild salmon, drained
2 cups cooked wild rice
1 cup roasted squash cubes
1 cup roasted cauliflower florets
2 cups chopped kale or mixed salad greens
2 celery stalks, diced fine
1-2 green onions, finely chopped
Optional: Pinch of red pepper or chili flakes for spice
(Vegetarian Alternative): tempeh, lentils or mixed beans instead of fish
Lemon-Herb Dressing:
3 Tbsp olive or avocado oil
3 Tbsp lemon juice
1 tsp Dijon mustard
2 tsp maple syrup
1/2 tsp dried dill or parsley
Pinch sea salt and pepper
3 Tbsp olive or avocado oil
3 Tbsp lemon juice
1 tsp Dijon mustard
2 tsp maple syrup
1/2 tsp dried dill or parsley
Pinch sea salt and pepper
Directions:
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Roast the vegetables:
• Preheat oven to 400°F.
• Peel and cube squash; cut cauliflower into bite-size florets.
• Toss both with a drizzle of olive oil, sea salt, and pepper (& chili flakes – optional)
• Spread on a parchment-lined baking sheet.
• Roast 20–25 minutes, stirring halfway through, until golden and tender. Cool slightly before assembling bowls.
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Whisk dressing ingredients until smooth.
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In large bowl, layer wild rice, roasted veggies, kale, and celery.
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Top with salmon and drizzle with dressing. Toss gently to combine.
Storage: Stores well in fridge for 3 days. Ideal as a cold meal prep bowl.
Prep Time: 30 minutes | Serves: 4
