Dijon Salmon Bowl

This is an easy, go-to salmon that you can use in different ways. Wild caught salmon is also a great source of vitamin D and essential fatty acids. I encourage more fish intake with every client I see.

Ingredients:

Dijon mustard

Fresh or dried chives

Fresh Lemon squeezed for juice

Garlic infused olive oil

Sea salt

Black pepper

Wild Salmon fillets (I typically used frozen)

1. Preheat oven to 400 degrees F.

2. Combine the dijon, chives, lemon juice, oil, salt and pepper in a small bowl.

3. Line backing sheet with parchment paper and place thawed salmon on it.

4. Pour or scoop the sauce evenly onto each salmon fillet.

5. Bake salmon for 12-15 minutes.

For the Bowl

Wild Rice

Kale

Cherry Tomatoes

Chickpeas

Cucumber

Zucchini squash

Sunflower seeds (raw)

Parmesan Cheese

1. I cook my rice in the instant. Even cups of rice to water. Pressure cook for 10 minutes.

2. Cut up tomatoes, kale, squash and cucumber.

3. I sauté the kale and squash in a little butter or olive oil.

4. Place rice in bowl, place cooked salmon on top and sprinkle other ingredients. This is versatile and can be done with any toppings.