Mediterranean Salmon Bowl | Low-Carb / Keto Option

Mediterranean salmon bowl - a healthy easy dinner recipe that is full of flavor, super satisfying and ready in around 30 minutes. To make this low-carb / keto use this low-carb hummus instead of regular hummus.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Notes

1. Meal Prep Option: this salmon bowl recipe makes around 2-3 servings. You can meal prep it by adding the olive oil and garlic to the salad right when you're going to have it. I like to keep things in separate containers in the fridge and for no longer than 3 days.
2. Low Carb Option: You can easily make this recipe low-carb or keto by using low-carb hummus instead of regular hummus.
3. Salad Options: Instead of the cabbage salad, you can also make this tomato cucumber salad or this tomato arugula and avocado salad.

Nutrition Information:Yield:2
Amount Per Serving: Calories: 580Total Fat: 40gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 29gCholesterol: 95mgSodium: 600mgCarbohydrates: 20gFiber: 8gSugar: 4gProtein: 38g