This anti-inflammatory salmon and veggie bowl is easy to meal prep, perfect for gut and overall health and is totally delicious.
I love a good bowl. A Greek chicken bowl. An Asian ground chicken bowl. Egg roll in a bowl. Korean ground beef and veggie bowl. I love ’em all.
And even better, they’re perfect for meal prepping. I only meal prepped two of these bowls but I wish I’d done more. They were SO good, filling and healthy. I love eating healthy food because it literally makes my body and brain feel better. There’s a reason for this.
Did you know that the food you eat isn’t just energy for your cells, it’s information? How we eat determines more than our body composition, it determines how we think, mental clarity, cognitive function, our mood, our energy, our sleep, genetic expression and so much more.
I’m so in love with eating good, healthy food that tastes delicious. And I want to teach you how to do the same! You can look great but more importantly, you can feel great, have tons of energy and be happy!
And it starts with what you eat.
Health benefits of this anti-inflammatory salmon and veggie bowl:
- ginger, garlic and salmon have all exhibited anti-inflammatory effects
- ginger and garlic are good for the gut and encourage beneficial bacteria
- salmon is loaded with protein
- salmon contains beneficial omega-3s EPA and DHA which benefit the brain, mood management, cognitive function and heart health
Tips for making:
- to make this recipe low carb or keto, simply use cauliflower rice
- if you don’t have access to coconut aminos, you can use tamari (gluten-free soy sauce)
- if you don’t have fresh ginger, use powdered (but a little less as powdered version of herbs are quite stong)
- feel free to use another type of fish or even chicken for this recipe
- use any veggies you like – bok choy and green beans would be delicious!
Anti-Inflammatory Salmon and Veggie Bowl
- 2 salmon filets
- 4 tbsp olive oil
- 16 oz bag of snap peas (green beans work too!)
- 8 oz shiitake mushrooms
- 1/2 cup coconut aminos
- 1 tbsp fresh ginger, minced finely
- 1 tbsp fresh garlic
- 1/2 cup jasmine or cauliflower rice
- Preheat oven to 375.
- Drizzle 2 tbsp of olive oil over the salmon with salt and pepper.
- Roast for about 12 minutes or until desired firmness (I prefer mine a little more rare).
- While the salmon is cooking, heat olive oil over medium heat.
- Add the snap peas, mushrooms, coconut aminos and ginger.
- Stir regularly for about ten minutes, until the veggies are nice and tender and have absorbed the coconut aminos.
- In the last minute, add the garlic and stir.
- Service with half cup jasmine or cauliflower rice, salmon and veggies.
- If you don’t have fresh ginger, use about 1/2 tbsp powdered.
- Feel free to use chicken or a white fish instead of salmon!
- Any kind of greens would go beautifully with this, like bok choy.