MEDITERRANEAN SALMON BOWL #salmon #diet #healthyrecipes #keto #paleo

There… 3 words I never thought I'd set up together in a sentence or a blog entry title: Mediterranean salmon bowl.

This is so cracking great.

Indeed, on the off chance that you like salmon, in the event that you don't care for salmon, similar to my bizarre brother by marriage, at that point this formula clearly will make no difference to you and you will disregard it until it madly cries.

It is savage, however we're adults and we must be straightforward. What's more, truth be told, since I discovered I'm nutrient D lacking, in light of the fact that I live like a savant or a guinea pig, truly disclose to me a name of a creature that stays inside for a considerable length of time… I chose to begin eating salmon 2 times each week. I haven't been that predictable, however I'm feeling good.

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

Also try our recipe : Southwest Quinoa Salad #quinoa #salad #healthyrecipe #keto #diet

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 :

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.
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.
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.
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.
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.

Source : bit.ly/2O3J1iM