25-Minute Salmon Buddha Bowls
Ingredients
The bowls
-
8
oz
Salmon
-
1
cup
cooked millet
-
2
cups
arugula
-
1
cup
chopped purple cabbage
-
1
bunch
asparagus
-
8
medium
radishes
-
2
medium
carrots
The sauce
-
¼
cup
creamy peanut butter
-
2
tbsp
coconut aminos
-
1
whole
lemon
-
1
inch
fresh ginger
-
1
clove
garlic
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper.
- Place the salmon on the sheet pan, season with salt and pepper, and bake for 15-20 minutes until cooked through.
- Prep all the vegetables and arrange them in bowls over the cooked millet or rice.
- In a bowl or jar, mix all the sauce ingredients together until well combined.
- Add the cooked salmon to the bowls over the veggies and drizzle the sauce over each bowl before serving.
Nutrition Facts (estimated)
Servings
2
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
500mg
Cholesterol
60mg
You might also like