Salmon baked with dill and oregano, broken up over a warm kale salad with the addition of tomatoes, Kalamata olives, and feta cheese. What more could you want from dinner? Oh, avocado and cracklin’ roasted cauliflower. You will want to make this dinner every week, I swear!
Mediterranean Salmon Bowl with Roasted Cauliflower
One can Trader Joe’s Wild Alaskan no-salt-added salmon
One bag of cauliflower florets
One bag of Trader Joe’s Cruciferous crunch blend
Trader Joe’s organic kalamata olives
Low-fat feta cheese
One large avocado
- Toss cauliflower florets with curry, Nutritional yeast, sea salt, and paprika and roast on a cookie sheet at 400F for 30 minutes.
- Lightly steam the Cruciferous crunch blend so it is still crisp.
- Sauté the full can of salmon in coconut oil spray, dried dill, and oregano for 5 minutes over high heat.
- To plate, fill a large bowl with the Cruciferous crunch blend and top with salmon, roasted cauliflower, cherry tomatoes, feta cheese, Kalamata olives, and avocado. This serves 2 very hungry people! Mash the avocado into the kale salad blend and mix all the amazing Mediterranean flavors together!