Description
These AIP, paleo and Whole30 Roasted Veggie and Salmon Bowls are made with sweet root vegetables, kale, herbed baked salmon and a cilantro lime sauce.
Ingredients
Scale
Bowl Base
- 1 large parsnip, chopped into 1/2 inch pieces
- 1 large beet (red or yellow), chopped into 1/2 inch pieces
- 3 medium carrots, chopped into 1/2 inch pieces
- 1 small red onion, chopped
- 3 TBSP olive oil, divided
- 1/2 tsp garlic powder
- 3/4 tsp sea salt, divided
- 4 cups kale, arugula or spinach, roughly chopped
Salmon
- 4 fillets of salmon, ~6oz each
- sea salt
- 1.5 TBSP olive oil
- 1 TBSP freshly squeezed lime juice
- 2 TBSP coconut aminos
- 1/2 tsp lime zest
- 1 clove garlic, crushed
- 1/4 cup cilantro, chopped
Cilantro Lime Sauce
- 1 avocado
- 1/4 cup cilantro, finely chopped
- 2 TBSP water
- 1.5 TBSP freshly squeezed lime juice
- 1 clove garlic, crushed
- 1/2 tsp sea salt
- 1 TBSP olive oil
Instructions
Bowl Base
- Preheat oven to 400F.
- Add chopped root vegetables and red onion to one large or two smaller sheet pans and drizzle with 2 TBSP of the olive oil.*
- Sprinkle vegetables with garlic powder and 1/2 tsp of the sea salt.
- Bake on the lower rack of your oven for 30-35 minutes, flipping once at the halfway mark.
- While the vegetables roast, add chopped kale to a large bowl and drizzle with the remaining 1 TBSP of olive oil. Sprinkle the remaining 1/4 tsp of salt onto the kale and use your hands to massage 3-5 minutes until the kale begins to break down and soften.
- If serving immediately, add veggies to bowl of kale once they’ve finished and add a pinch more salt. Otherwise, store each component separately in a sealed container in the fridge.
Salmon
- Preheat oven to 350F
- Generously sprinkle fillets of fish with sea salt and place (skin side down if skin is on) into a baking dish.
- To a small mixing bowl combine freshly squeezed lime juice, coconut aminos, lime zest, garlic and chopped cilantro.
- Pour mixture on top the fish and bake 15-18 minutes on the middle rack of your oven.**
- Serve immediately on top veggie bowl and drizzle with cilantro-lime sauce.
Cilantro-Lime Sauce
- In a large bowl or food processor, combine avocado, cilantro, water, freshly squeezed lime juice, crushed garlic, sea salt and olive oil until smooth and well combined. Adjust consistency as desired with more water and/or olive oil.
Notes
* Roasting the vegetables directly on the baking sheet helps them to get nice and caramelized. You want to ensure that you’ve cut the vegetables into relatively similar sizes so that they cook evenly and that you avoid crowding the pan so that the vegetables roast rather than steam.
** Note that this time range is for salmon that is just about 1-inch thick. Cooking time will very depending on the thickness of your fillets so check salmon early to ensure it doesn’t overcook.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Mains