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Feeling like you need a dietary reset? Meet your new go-to recipe: Salmon Power Bowl! With baked salmon, roasted pumpkin, smashed avocado, and massaged kale, this meal is not only keto-friendly but also Whole 30-approved, low FODMAP, and nightshade-free.
If you’re not avoiding any of those food groups, you can add some tomatoes and chilies and transform the smashed avocado into Guacamole. You could also add poached or hard-boiled egg, or even a sprinkle of Dukkah which would be delicious to serve on top of your Salmon Power Bowl! And if you’re feeling fancy, swap the basic avocado Guacamole with our Pepita Guacamole.
Why You’ll Love this Salmon Power Bowl
- Nutritious: Full of vitamins, protein and healthy fats.
- Customizable: Add extras to taste.
- Diet-Compatible: Great for keto, Whole30 & low FODMAP.
- Easy: Simple and quick to make.
- Deliciously Satisfying: Flavorful and satisfying.
Ingredients & Substitutions
Heads up: For exact measurements, see the recipe card below.
Making this nutrient-dense salmon power bowl is easy. You only need 10 ingredients:
- Avocado: Rich in healthy fats.
- Lemon Juice and Sliced Lemon: For a citrusy twist.
- Chile flakes: Optional for a spicy kick.
- Seasoning: Just your basic salt and pepper.
- Pumpkin: High in fiber and vitamins. You can use some Dukkah instead.
- Olive oil: Extra virgin for more antioxidants.
- Kale: Packed with vitamins and minerals.
- Salmon: Wild-caught is preferred.
- Garlic and Dill: For a delicious marinade.
Absolutely, fatty fish like trout or mackerel can be used as a substitute.
Yes! You can transform this Salmon Power Bowl into a traditional Buddha Bowl by using vegan-friendly options such as chickpeas or more roasted vegetables.
Yes! If you’re sensitive to any amount of garlic, skip it altogether or use other options like ginger.
How To Make Salmon Power Bowl
Preheat the Oven. Start by preheating your oven to 210 C/ 410 F (conventional), or 190 C/ 375 F (fan-assisted).
Prepare the Pumpkin. Cut the pumpkin into 1 cm (½ inch) slices. Brush each slice with olive oil and season with salt. Place the slices on a baking tray.
Prepare the Salmon. Lay the salmon fillets skin side down on a tray lined with foil. In a separate bowl, mix together minced garlic, chopped dill, olive oil, salt, and pepper. Coat the salmon with this mixture and top with lemon slices.
Bake Both the Pumpkin and Salmon. Place the pumpkin in the oven and bake for 20 to 25 minutes. After 10 minutes, add the tray of salmon to the oven. Bake the salmon for 12 to 15 minutes or until it flakes easily with a fork.
Make the Smashed Avocado. In a bowl, combine avocado flesh with lemon juice, salt, and pepper. Optionally add chili flakes. Mash together with a fork.
Massage the Kale. Remove the kale leaves from their stems and roughly chop. Place in a large bowl, drizzle with olive oil, lemon juice, and salt. Use your hands to massage the kale until it softens.
Assemble the Salmon Power Bowl. Divide the massaged kale between two bowls. Add the roasted pumpkin and flaked salmon. Top with the smashed avocado. Optionally, drizzle with more olive oil and lemon juice.
Storage Instructions
You can store the individual components separately for up to three days. Assemble when you’re ready to eat.
Salmon Power Bowl
Ingredients
Vegetables
- 1 small avocado
- 1 ½ tbsp lemon juice (fresh, divided)
- ½ tsp chile flakes (Optional)
- salt and pepper (to taste)
- 2 large slices pumpkin
- 3 tbsp olive oil (extra virgin, divided)
- ½ tsp sea salt (or to taste)
- 3 cups kale (curly or Cavolo Nero)
Salmon
- 2 salmon fillets (medium, ideally wild)
- 1 tbsp olive oil (extra virgin)
- 1 garlic clove (minced)
- 1 tbsp dill (chopped)
- sea salt and pepper (to taste)
- ½ lemon (sliced)
- lemon juice, fresh dill and more olive oil (optional to serve)
Instructions
- Start by preheating your oven to
375 °F (190 °C), or 410 °F (210 °C). - Cut the pumpkin into 1 cm (½ inch) slices. Brush each slice with a third of the olive oil and season with salt. Place the slices on a baking tray.
- Lay the salmon fillets skin side down on a tray lined with foil. In a separate bowl, mix together minced garlic, chopped dill, a third of the olive oil, salt, and pepper. Coat the salmon with this mixture and top with lemon slices.
- Place the pumpkin in the oven and bake for 20 to 25 minutes. After 10 minutes, add the tray of salmon to the oven. Bake the salmon for 12 to 15 minutes or until it flakes easily with a fork.
- Remove the kale leaves from their stems and roughly chop. Place in a large bowl, drizzle with the remaining olive oil, half of the lemon juice, and salt. Use your hands to massage the kale until it softens.
- In a bowl, combine avocado flesh with the remaining lemon juice, salt, and pepper. Optionally add chile flakes. Mash together with a fork.
- Divide the massaged kale between two bowls. Add the roasted pumpkin and flaked salmon. Top with the smashed avocado. Optionally, drizzle with more olive oil and lemon juice and sprinkle with chile flakes. Serve immediately.
Nutrition
Notes
- Storage: Store in the fridge for up to a day. If you’re planning to reheat this meal (the salmon and pumpkin), do not assemble until ready to serve.
- Low FODMAP Option: this meal is already low FODMAP but if you are very sensitive, skip the garlic.
- Serving Suggestion: Serve sprinkled with some Dukkah on top for a crunchy finish.
