Mediterranean-Inspired Roasted Salmon Bowls
Servings 4 bowls
Ingredients
For the Roasted Salmon
- 4 portions salmon skin removed and discarded, salmon cut into large cubes
- 1.5 tsp Hey Old Sport Overachiever Seasoning
- 1 Tbsp nutritional yeast flakes
- 1 tbsp olive oil
Other ingredients
- 8 cups fresh arugula
- 1 cup riced cauliflower
- 1 cup shaved fennel bulb
- 3.5 oz brown mushroom variety (portabella, baby bella, brown beech etc)
- 2-3 cloves garlic smashed, roughly chopped
- 1/2 cup dry cured olives pitted
- 1 tbsp capers
- 1 cup marinated, roasted red bell peppers
- 1 lemon juiced
- Hey Old Sport Overachiever Seasoning
- olive oil
- flake salt
Instructions
Prep the ingredients
- Set oven to 450 degrees and place a large non-toxic nonstick baking pan (with sides) inside.
- Heat a large bottom sauté pan over medium low heat. Add a "glug" of olive oil, then the shaved fennel, mushroom, and garlic. Season with Overachiever and sauté on medium low, slowly, for 15-20 minutes. Stir gently every few minutes.
- In another wide bottom pan, cook the cauliflower rice over medium low heat with a couple teaspoons olive oil and Overachiever seasoning. Keep in an even, shallow layer to prevent from getting soggy and wet. Once cooked through remove from the heat and set aside. Don't overcook.
- In a large bowl, toss the salmon ingredients together. Open the oven and slide the salmon cubes onto the roasting pan, spacing out evenly. Roast in the oven until browned and cooked through. 10-15 minutes on convection, 15-20 on normal. Remove from the oven once done and allow to cool 10 minutes.
Assemble the bowls
- Assemble each bowl, starting with the arugula, then 1/4 cup of cauliflower rice, 1/4 of the fennel and mushroom mix, and then even portions of the remaining ingredients. Dress with a squeeze of lemon, sprinkle of flake salt, and drizzle of some of the oil left in the pan from roasting the salmon. Enjoy!