These easy Whole30 and Paleo Salmon Salad Bowls are the perfect way to sneak more salmon in and make a meal that you will absolutely look forward to making again! It's packed with healthy fats and colorful veggies your body will love!
8 cups romaine lettuce, chopped
4 salmon fillets, (of about even size)
1 tsp smoked paprika
1 tsp garlic powder
salt and pepper
Veggies, (whatever you have on hand - we used cucumber, carrots, tomatoes and kraut)
For the dressing:
1 avocado, pitted and peeled
3 cloves garlic, peeled
1 lemon, juice of
1 tbsp dijon mustard
1 tsp ground black pepper
1 tsp Apple Cider Vinegar
1/2 tsp sea salt
1/4 cup Olive oil
Preheat oven to 400° Fahrenheit, line a baking sheet with parchment paper.
Place salmon fillets on baking sheet and season with the smoked paprika, garlic powder and a pinch each of salt and pepper. Place in the oven to bake for 15-20 until flaky with a fork. Cooking time will vary depending on the size of your fillets.
While the salmon is cooking, chop romaine and set aside.
Make the dressing. Place all of the ingredients except the sea salt and olive oil in a food processor and blend until everything is combined. While the food processor is still running, stream in olive oil until smooth and creamy. Once creamy taste and season with sea salt as desired.
Pour 1/2 of dressing over romaine and toss to coat. Set aside. You will have leftover dressing. Use it for dipping veggies in as a snack or adding an extra drizzle on top of your salad bowls.
Once salmon is done, remove from oven and make bowls. Fill up bowls with romaine and top with salmon. Add an extra drizzle of dressing if you'd like. Enjoy!