Go Back
+ servings

Anti-Inflammatory Salmon and Veggie Bowl

This delicious bowl is healthy, filling and nutritious! Perfect for meal prep too.
Prep Time 5 mins
Cook Time 20 mins
Course dinner, lunch
Cuisine Asian
Servings 2 servings


  • 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.


  1. If you don't have fresh ginger, use about 1/2 tbsp powdered.
  2. Feel free to use chicken or a white fish instead of salmon!
  3. Any kind of greens would go beautifully with this, like bok choy. 
Keyword 20 minute meals
Tried this recipe?Let us know how it was!