Blackened Salmon Veggie Bowl

Tangy, spicy blackened salmon is served over a bed of vegetables for a Whole30 compliant meal that takes less than 15 minutes to make! An easy dinner or lunch loaded with flavor! 

Prep Time: 10 minutes 

Cook Time: 15 minutes 

Yield: 2 servings  

Ingredients:

2 salmon fillets 

2 small tomatoes, quartered 

1 cucumber, peeled and sliced in half 

1 medium avocado, sliced 

4 cups cauliflower rice 

2 tbsp. extra virgin olive oil 

1 tbsp. lemon juice 

½ tsp. paprika 

½ tsp. chili powder 

½ tsp. dried thyme  

salt & pepper to taste 

How to Make It:

1. Place extra virgin olive oil in a large pan and bring to a medium-low heat. 
2. In a small bowl, combine the paprika, chili powder, thyme, salt, and pepper.  
3. Drizzle each salmon filet with the lemon juice then cover with the seasonings dividing it between the two filets equally. Rub the seasoning gently into the salmon.  
4. Place the salmon skin side up in the pan with the sliced tomatoes. Cook 4-5 minutes then carefully flip the salmon and tomatoes. Cook another 4-5 minutes covered.  
5. Remove the salmon and tomatoes from the pan and set aside while you assemble the bowls. 
6. Assemble the bowls by placing half the cauliflower in each bowl. Add salmon, tomatoes, cucumber, and avocado on top and serve.