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MEDITERRANEAN SALMON BOWL #healthydinner #lowcarb

MEDITERRANEAN SALMON BOWL #healthydinner #lowcarb

Mediterranean salmon bowl – a sound simple supper formula that is brimming with season, very fulfilling and prepared in around 30 minutes. To make this low-carb/keto utilize low-carb hummus rather than normal hummus.

These aren't what you'd expect when you consider salmon dishes. Which clearly is something we as a whole do all the time. It goes like: What's the motivation behind life? Consider the possibility that I never discover love. Am I a decent parent? Salmon bowls?

So for what reason are these salmon dishes unique? first of all I served these with hummus, which must be a wrongdoing in some part of the world and I'm beseeching you to not tell anybody. If it's not too much trouble At that point I made a serving of mixed greens with feta cheddar and purple cabbage, which is another wrongdoing, however it causes me eat more cabbage, which is a definitive objective throughout everyday life (to your inquiry: what's the reason forever?, my pleasure).

Also Try Our Recipe : Low-Carb Chicken Cordon Bleu Casserole Recipe

MEDITERRANEAN SALMON BOWL #healthydinner #lowcarb

Ingredients

  • 8oz/ 250g salmon filet
  • 1 tsp basil, dry
  • 1/2 tsp crushed red pepper
  • 2 garlic cloves, minced
  • 1 cup broccoli florets
  • 2 Tbsp olive oil

Salad

  • 1 cup lettuce, chopped
  • 2/3 cup purple cabbage, chopped
  • handful basil leaves
  • 1/4 cup feta cheese, crumbled
  • 1 Tbsp lemon juice
  • 10 olives, pitted
  • 2 tbsp hummus or low-carb hummus

Instructions

  1. Rub the salmon with the dried basil, crushed red pepper flakes, and 1 clove garlic. Let it sit like that for a few minutes while you’re making the broccoli and the salad.
  2. For the salad chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese and 1 clove of minced garlic. Mix everything well together and add salt and pepper if needed. I didn’t need to do it, because the feta was very salty. You can also make the hummus, if you haven’t made or bought any.
  3. For the broccoli, I chopped the florets and stirred them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then I turned off the heat and covered with a lid for a few minutes.
  4. After that, I took out the broccoli and added the salmon to the same pan, because I don’t want to wash 3 pans for one meal. I cooked it at medium/medium high and covered with a lid, flipping half-way through. Now, you can use whole salmon filets, I had cut mine into a few chunks as you can see in the pictures. After 6-7 minutes the salmon is ready and you can start arranging the bowl.
  5. At the bottom, we put the salad, then add the olives, hummus, broccoli and in the middle the salmon. Add salt and pepper to taste and enjoy. This recipe makes 2 servings.

For more detail : bit.ly/2D15XXl

Read More Our Recipe : Famous Crunchy Cashew Thai Quinoa Salad {vegan & gluten-free}

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