Salmon Pesto Kale Bowl
Ingredients
The salmon
-
4
fillets
salmon
-
1
tsp
smoked paprika
-
1
tsp
garlic powder
-
¼
tsp
salt
-
¼
tsp
pepper
The pesto
-
2
cups
fresh basil
-
1
cup
spinach
-
¼
cup
raw shelled pumpkin seeds
-
4
cloves
garlic
-
1
each
lemon (juice)
-
½
cup
olive oil
-
to taste
salt
-
to taste
pepper
The rest of the bowls
-
8
cups
kale (chopped)
-
1
each
avocado
-
1
jar
roasted peppers (chopped)
-
1
each
zucchini (spiralized)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place salmon fillets on the baking sheet and season them with smoked paprika, garlic powder, salt, and pepper.
- Bake the salmon for 15-20 minutes until flaky.
- While the salmon is baking, prepare the pesto by combining all pesto ingredients (except olive oil, salt, and pepper) in a food processor and blend until smooth.
- With the food processor running, gradually add the olive oil until combined, then season with salt and pepper to taste.
- In a large mixing bowl, combine the chopped kale with ⅔ of the pesto and mix well. Refrigerate until the salmon is ready.
- Spiralize the zucchini and set aside.
- Once the salmon is done, remove the kale from the fridge and assemble the bowls starting with a base of pesto kale, then add zucchini, roasted peppers, avocado, and salmon.
- Drizzle additional pesto on top and sprinkle with extra pumpkin seeds before serving.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
30g
Total carbohydrates
20g
Total protein
30g
Sodium
300mg
Cholesterol
70mg
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