Whole30 Teriyaki Salmon Bowls
Baked Teriyaki Salmon is easy to make in just 20 minutes! Simply glaze the salmon with whole30 teriyaki sauce, bake it in the oven, then add it to a bowl with cauliflower rice & roasted vegetables. This healthy meal is gluten free, dairy free, whole30 approved and paleo friendly!
Ingredients
- 1 pound salmon (sliced into two 8 ounce fillets)
- ½ cup whole30 teriyaki sauce (click link for recipe)
- 1 cup zucchini (sliced in half moons)
- 2 cups small broccoli florets
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 2 cups cauliflower rice
- 1 cup carrots (shredded )
- ½ avocado (thinly sliced)
- 1 tablespoon sesame seeds
- 1 tablespoon green onions (diced)
Directions
- 1
Preheat the oven to 400°F.
- 2
Place the salmon on a foil-lined baking sheet.
- 3
Brush the teriyaki sauce on the salmon.
- 4
In a large bowl, toss the zucchini and broccoli florets with the olive oil, salt and red pepper flakes.
- 5
Place the vegetables on a separate foil-lined baking sheet.
- 6
Place the salmon and vegetables in the oven, roast for 15-20 minutes. *See note below.
- 7
While the salmon and vegetables are in the oven, heat the cauliflower rice in a skillet over medium heat for 3-5 minutes.
- 8
Divide the cauliflower rice between two bowls.
- 9
Top each bowl with a piece of salmon and half of the roasted vegetables.
- 10
Add ½ cup shredded carrots and ¼ sliced avocado to each bowl.
- 11
Top with sesame seeds and diced green onions.