This steaming bowl of superfood goodness is ideal for when you want to nourish your inner green goddess. A perfectly balanced combination of leafy greens for antioxidants, lycopene rich tomatoes and high protein sprouting seeds make for a tasty yet light supper, and topped with fuss-free salmon for essential omega 3’s, you’re well on course for a nutritional gold star. If you’re into cauliflower rice, this is perfect. If not, just substitute with some actual rice to up the carb content. Best of all, it’s ready in three minutes.
Supergreens Salmon Bowl
You will need:
1 small salmon fillet – I used Saucy Fish Salmon with Chilli, Lime & Ginger
Handful colourful baby tomatoes
Handful kale
Handful spinach
Handful shelled edamame beans
Few tablespoons of sprouts or seeds – I used a mix of lentils, mung beans and chickpea
Some cauliflower rice or ready-to-microwave brown rice
A square of baking paper
What to do:
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Place the salmon fillet in the centre of the baking parchment and parcel it up tightly. (This is a cheat’s way of cooking en papillote. If you like you can add seasonings like garlic, lemon or some fresh herbs into the parcel. Pop it on a plate and then microwave for 1 ½ minutes. Once it’s done, take it out and leave it parcelled up to rest – fish needs to rest just like meat.)
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Meanwhile, put all other ingredients into a microwaveable bowl, stir in some coconut oil if you wish, then cover with cling film. Microwave for 1 ½ minutes.
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Add the rested salmon to the bowl and dress with the chilli, lime and ginger dressing.
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Season liberally with black pepper. A squeeze of lemon wouldn’t go amiss either.
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This article originally appeared on The Debrief.