Salmon + Beets Power Bowl w/ Dressing

Lifestyle Approved

Serves: 2 

Ingredients: 

Salmon: 

8-12 oz wild-caught salmon, cut in half

2 Tbsp. olive oil

sea salt, pepper, and lemon juice to taste

Salad Base: 

3 cups organic spinach

1/2 cup blueberries

1 cup pomegranate seeds 

1 ripe avocado, sliced

1/2 cup walnuts

1/2 cup cherry tomatoes

3-4 small roasted beets

1/4 cup gota cheese

1/2 cup cooked organic quinoa (optional)

Salad Dressing: 

1/2 cup olive oil

2 Tbsp. lemon juice (or to taste)

1 Tbsp. raw local honey or organic maple syrup

2 tsp. dijon mustard

1/4 - 1/2 tsp. cayenne pepper (or to taste)

sea salt and pepper to taste

Directions: 

Sprinkle spices on your salmon pieces. Bake at 400° F for approximately 10 minutes or until cooked through.

Steam Roasting Beets Buy approximately the same sized beets for equal cooking times. In an 8x8 baking dish, put the beets in approximately 1 inch of water. Cover the dish with aluminum foil making sure the foil doesn't touch the beets and leaving a small opening at one corner. Roast in the oven at 400° F for 1 to 1.5 hours or until you can easily poke into them with a fork. Be careful removing the foil with the steam. Remove the skin and dice your beets.

Put all dressing ingredients in a small bowl and whisk until well combined. Pour over the salad base ingredients and add the salmon pieces on top.