Name: Vibrant Salmon and Egg Bliss Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 20 whole cherry tomatoes; 2 tbsp apple cider vinegar; 4 medium carrots, peeled and chopped into bite-size pieces; 5 tbsp olive oil, divided; 4 large eggs; 1/3 lb green beans, trimmed and cut into 3-inch long pieces; 4 cups cauliflower florets; 12 oz fresh salmon fillets; 16 pitted black olives; 1/2 tsp dried oregano; 1 tbsp Dijon mustard; Fresh oregano sprigs for garnish; 1/2 tsp ground black pepper; 1 tsp salt

salmon grain bowl

A delicious harmony of colorful vegetables, tender poached eggs, and succulent steamed salmon forms our Vibrant Salmon and Egg Bliss Bowl. Perfect for a nourishing lunch or light dinner, this recipe brings striking flavors to your table without the hassle!

Eggs

Fish

Gluten Free

Lactose Free

Mediterranean

Paleo

Whole 30

Fresh Vegetables

gram

cherry tomato

Vinegar

milliliter

apple cider vinegar

carrot

Oils

olive oil

eggs

green beans

cauliflower florets

Seafood

salmon

Olives & Capers

black olive

Seasonings

dried oregano

Condiments

dijon mustard

fresh oregano

black pepper

salt

Pantothenic acid (B5)

Vitamins

Cholesterol

Trans fatty acids

Vitamin D

Vitamin K

Vitamin E

Lycopene

Beta-cryptoxanthin

Carbohydrates

Protein

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Copper

Manganese

Thiamin (B1)

Niacin (B3)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Folate Equivalents

Zinc

Alpha-carotene

Water

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Selenium

Vitamin C

Riboflavin (B2)

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Vibrant Salmon and Egg Bliss Bowl

Produce

Condiment & Toppings

Baking Goods

Dairy

Meat & Seafood

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Preheat your oven to 400 degrees. Brush a baking sheet with a tablespoon of olive oil and lay the salmon on it. Bake for 10 - 12 minutes or until flaky and cooked through. Once done, set aside and allow to cool before flaking into bite-sized pieces.

Bring a pot of water to boil. Add the salt and green beans. Cook for 2 minutes, then transfer them to a bowl of cold water to stop the cooking. Repeat the exact process with the cauliflower and then the carrots. Drain all the vegetables thoroughly.

In a small bowl, combine 4 tbsp of olive oil, apple cider vinegar, Dijon mustard, and dried oregano to make the dressing. Whisk well to incorporate.

Toss the vegetables, cherry tomatoes, flaked salmon, and olives with the dressing in a large bowl. Season with salt and pepper to taste.

Crack eggs individually into small cups. In a pot of simmering water, pour in the eggs one at a time and cook for 3 minutes. Carefully remove with a slotted spoon and top each serving of salad with a poached egg.

Garnish the salad with fresh oregano sprigs before serving.

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