Ingredients
Scale
Ingredients
For the Salmon:
- 2 salmon fillets (6 oz each)
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon lemon juice
For the Bowl:
- 1 cup fresh spinach (as base)
- 1 avocado, sliced
- ½ cup sautéed mushrooms
- ½ cup roasted asparagus
- ½ cup seaweed salad (optional)
For the Sautéed Mushrooms:
- 1 teaspoon olive oil
- ½ cup mushrooms, sliced
- ½ teaspoon garlic powder
- Salt & black pepper to taste
For the Roasted Asparagus:
- ½ bunch asparagus, trimmed
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon honey
- Salt & pepper to taste
Instructions
Directions
1️⃣ Prepare the Salmon:
- Rub salmon fillets with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Heat a grill pan or skillet over medium-high heat.
- Cook salmon for 3-4 minutes per side until golden and flaky.
2️⃣ Sauté the Mushrooms:
- Heat olive oil in a pan over medium heat.
- Add mushrooms, garlic powder, salt, and pepper.
- Sauté for 5-6 minutes until golden brown.
3️⃣ Roast the Asparagus:
- Preheat oven to 400°F (200°C).
- Toss asparagus with olive oil, salt, and black pepper.
- Roast for 10-12 minutes until tender.
4️⃣ Make the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
5️⃣ Assemble the Bowl:
- Place fresh spinach at the base.
- Add cooked salmon, avocado slices, sautéed mushrooms, roasted asparagus, and seaweed salad.
- Drizzle with the dressing and serve immediately.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Calories: 520
- Protein: 40