Last updated on January 10th, 2020 at 10:04 am
This salmon bowl is easy to make and one of the most delicious meals I’ve eaten in a while and I had pizza last week. You can make this satisfying healthy dinner low-carb / keto by using this low-carb hummus recipe.
There…3 words I never thought I’d put together in a sentence or a blog post title: Mediterranean salmon bowl.
This is so freaking good.
Well, if you like salmon, if you don’t like salmon, like my weird brother in law, then this recipe obviously will mean nothing to you and you will ignore it until it hysterically cries.
It is cruel, but we’re grown-ups and we’ve got to be honest. And if I’m honest, since I found out I’m vitamin D deficient, because I live like a book worm or a lab rat, seriously tell me a name of an animal that stays indoors for days…I decided to start eating salmon 2 times a week. I haven’t been that consistent, but I’m feeling better.
Might also be that this week I started waking up at 5:30 am, doing my clean eating challenge and working out in the morning. Just slap me, I won’t even fight it! I sound so much like an annoying hippie who tells you to breathe when you just want to smash things, but the truth is I am quite desperate right now. I want change, I want a routine that keeps my life together, so I have time for travel and for doing fun stuff. So 5:30am it is, and I actually like it so far (3 days in, adorable).
These aren’t what you’d expect when you think of salmon bowls. Which obviously is something we all do on a regular basis. It goes like: What’s the purpose of life? What if I never find love? Am I a good parent? Salmon bowls?
So why are these salmon bowls different?
1st of all I served these with hummus, which must be a crime in some part of the world and I’m begging you to not tell anyone. Please.
Then I made a salad with feta cheese and purple cabbage, which is another crime, but it helps me eat more cabbage, which is the ultimate goal in life (to your question: what’s the purpose of life
In reality, I made the cabbage salad because it’s in season right now. If it was summer, cabbage would definitely be tomatoes here. So if you don’t want to eat a cabbage salad, you can also make this tomato cucumber salad or this tomato arugula and avocado salad on the side.
And there are other weird things I did to this bowl that you can find in the recipe below, but I must tell you: It’s delicious. And it’s probably one of my favorite recipes on this blog. I just wrote blow instead of
This is officially the longest someone has talked. So let’s leave it here and never recap.
- 8oz/ 250g salmon filet
- 1 tsp basil, dry
- 1/2 tsp crushed red pepper
- 2 garlic cloves, minced
- 1 cup broccoli florets
- 2 Tbsp olive oil
- Rub the salmon with the dried basil, crushed red pepper flakes, and 1 clove garlic. Let it sit like that for a few minutes while you're making the broccoli and the salad.
- For the salad chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese and 1 clove of minced garlic. Mix everything well together and add salt and pepper if needed. I didn't need to do it, because the feta was very salty. You can also make the hummus, if you haven't made or bought any.
- For the broccoli, I chopped the florets and stirred them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then I turned off the heat and covered with a lid for a few minutes.
- After that, I took out the broccoli and added the salmon to the same pan, because I don't want to wash 3 pans for one meal. I cooked it at medium/medium high and covered with a lid, flipping half-way through. Now, you can use whole salmon filets, I had cut mine into a few chunks as you can see in the pictures. After 6-7 minutes the salmon is ready and you can start arranging the bowl.
- At the bottom, we put the salad, then add the olives, hummus, broccoli and in the middle the salmon. Add salt and pepper to taste and enjoy. This recipe makes 2 servings.
Meal Prep Option: this salmon bowl recipe makes around 2-3 servings. You can meal prep it by adding the olive oil and garlic to the salad right when you're going to have it. I like to keep things in separate containers in the fridge and for no longer than 3 days.
Low Carb Option: You can easily make this recipe low-carb or keto by using low-carb hummus instead of regular hummus.
Amount Per Serving: Calories: 580 Total Fat: 40g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 29g Cholesterol: 95mg Sodium: 600mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 8g Sugar: 4g Sugar Alcohols: 0g Protein: 38g