Salmon Bowl with Carrot & Cucumber Ribbons

Total Time: 20 minutes
Serving Size: 1 bowl
Number of Servings: 1
Calories & Macros per Serving (approx.): Calories: 380 Fat: 23g Carbs: 8g Protein: 35g

Ingredients

• 1 salmon fillet (~5 oz)

• 1 large carrot

• ½ cucumber

• 1 tsp sesame oil (optional)

• 1–2 tsp tamari (to taste)

• 1 tsp sesame seeds

• Salt and pepper, to taste

Instructions

1. Cook the salmon:
   – Season the salmon with salt and pepper.
   – Heat sesame oil in a skillet over medium heat.
   – Cook the salmon for 3–4 minutes per side, or until golden and cooked through.
   – You can also air fry it at 400°F for 8–10 minutes, skin-side down.

2. Prep the vegetables:
   – Use a vegetable peeler to shave the carrot and cucumber into long ribbons.
   – Lightly pat dry the cucumber with a paper towel to remove excess moisture.

3. Assemble the bowl:
   – Add carrot and cucumber ribbons to a bowl.
   – Drizzle with tamari and toss lightly.
   – Top with the cooked salmon.
   – Sprinkle with sesame seeds.

Tips

• You can add extra tamari or a squeeze of lime for more flavor.

• This bowl is delicious warm or cold.

• Make a double batch of salmon and veggies to prep a few meals ahead.