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Slow-Baked Salmon and Veggie Bowl

https://www.bulletproof.com/recipes/slow-baked-salmon-veggie-bowl-recipe/

Start to Finish: 45 minutes

Ingredients:

  • 2 cups spinach
  • 14 green beans, trimmed
  • 1/2 sweet potato, sliced into chips
  • 6-8 broccoli florets
  • 1/2 large avocado, sliced
  • 15 oz. boneless wild-caught salmon (room temperature)
  • Optional: 1 tbsp. wild-caught salmon roe (with no colors or preservatives)
  • 1-2 tbsp. Grass-Fed Ghee or butter, melted
  • A drizzle of cold-pressed olive oil or Brain Octane MCT oil
  • Lemon wedges to serve
  • Salt to taste

Instructions:

  1. Preheat the oven to 355°F. Line a baking tray with parchment paper.
  2. Add the sweet potato chips onto the lined baking tray. Add 1/2 to 1 tbsp. melted butter or ghee and a little sprinkle of salt. Mix so they’re coated evenly. Place into the oven and bake for 10 minutes.
  3. Meanwhile, set a steamer basket in a small-medium saucepan filled with 2 inches of water. Add the green beans and steam for roughly four to five minutes. Add in the broccoli florets and cook for another four to five minutes. (The time will depend on how tender or crisp you like them, so please keep an eye on them.) Remove from the heat when they’re cooked.
  4. Check the sweet potato chips and turn them over using some tongs. Continue cooking for a few more minutes. Once the sweet potato chips are ready, remove them from the oven.
  5. Turn the oven down to 275°F.
  6. Pat salmon dry with a paper towel and place onto a lined baking tray. Use a pastry brush to brush the salmon with the melted butter or ghee. You can also add your favorite seasonings or marinade here if desired. Sprinkle a little salt on top. Place into the oven and cook for 15-20 minutes (the time will depend on how big the salmon is). You can test with a fork in the middle of the fish. If it flakes easily, it’s ready.
  7. Remove the salmon from the oven. You can pop the veggies into the oven for a few minutes to reheat while you begin plating.
  8. Place the spinach leaves onto two plates. Add the sliced avocado on top, followed by the salmon and veggies. Drizzle with cold pressed olive oil or Brain Octane MCT oil and lemon juice. Add the optional salmon roe on top. Enjoy!

Makes: 2 servings