Bowl of greens topped with teriyaki salmon and sprinkled with Navitas Organics Hemp Seeds

Superfood Salmon Bowl Recipe

The sweet and tangy sauce baked onto the salmon contrasts perfectly with the savory, crunchy shiitake mushrooms and the toasty hemp seeds. Meals like this keep healthy living delicious and interesting!

INGREDIENTS

For the salmon:

2 3-ounce salmon filets

½ tsp. salt

3 Tbsp. coconut vinegar

2 Tbsp. coconut aminos

1 tsp. dijon mustard

1 tsp. ground ginger

For the bowls:

2 cups baby spinach

1 medium zucchini, shaved or spiralized

2 cups shiitake mushrooms, sliced

¼ cup Navitas Organics Hemp Seeds

1 Tbsp. avocado

½ cup blueberries

4 sprigs cilantro

DIRECTIONS

Sprinkle the salmon filets with salt and place on a sheet pan. Heat the oven to 425°F.

While the oven pre-heats, mix the vinegar, coconut aminos, mustard and ginger in a small sauce pot over medium-high heat. Bring to a quick boil and stir until it coats a spoon. Remove from heat.

When the oven reaches temperature, spoon the mixture onto the salmon fillets. Roast for 5 minutes, then broil for another 1-2 minutes. Remove from the oven.

While the salmon cooks, heat a large skillet over high heat. Once the skillet is hot, add in the coconut oil, mushrooms and hemp seeds. Sauté until the mushrooms are tender and the seeds are toasted, about 5 minutes.

Assemble the bowls by making a bed of baby spinach. Over the spinach, arrange the sautéed mushroom mix, zucchini noodles and blueberries.

Top with salmon filets and cilantro. Serve right away and enjoy!

Makes 2 Servings

 

Submitted by Cristina Curp | The Castaway Kitchen
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Image of Superfood Salmon Bowl Recipe

Superfood Salmon Bowl Recipe

Cristina Curp | The Castaway Kitchen

Servings

2

The sweet and tangy sauce baked onto the salmon contrasts perfectly with the savory, crunchy shiitake mushrooms and the toasty hemp seeds. Meals like this keep healthy living delicious and interesting!

Ingredients

    For the salmon:

  • 2 3-ounce salmon filets
  • ½ tsp. salt
  • 3 Tbsp. coconut vinegar
  • 2 Tbsp. coconut aminos
  • 1 tsp. dijon mustard
  • 1 tsp. ground ginger

    • For the bowls:

  • 2 cups baby spinach
  • 1 medium zucchini, shaved or spiralized
  • 2 cups shiitake mushrooms, sliced

  • ¼ cup Navitas Organics Hemp Seeds
  • 1 Tbsp. avocado
  • ½ cup blueberries
  • 4 sprigs cilantro
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Directions

  1. Sprinkle the salmon filets with salt and place on a sheet pan. Heat the oven to 425°F.
  2. While the oven pre-heats, mix the vinegar, coconut aminos, mustard and ginger in a small sauce pot over medium-high heat. Bring to a quick boil and stir until it coats a spoon. Remove from heat.
  3. When the oven reaches temperature, spoon the mixture onto the salmon fillets. Roast for 5 minutes, then broil for another 1-2 minutes. Remove from the oven.
  4. While the salmon cooks, heat a large skillet over high heat. Once the skillet is hot, add in the coconut oil, mushrooms and hemp seeds. Sauté until the mushrooms are tender and the seeds are toasted, about 5 minutes.
  5. Assemble the bowls by making a bed of baby spinach. Over the spinach, arrange the sautéed mushroom mix, zucchini noodles and blueberries.
  6. Top with salmon filets and cilantro. Serve right away and enjoy!
Servings: 2
Submitted by:

Cristina Curp | The Castaway Kitchen