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Seared salmon fillet seasoned with black pepper served over a bed of fresh spinach and mixed greens, topped with roasted sweet potato cubes, sliced avocado, and lemon wedges, drizzled with olive oil in a speckled ceramic bowl on a rustic wooden table.
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Salmon & Avocado Glow Bowl

Prep Time24 minutes
Yield: 2

Materials

  • 200 gr wild salmon (baked or grilled)
  • 1 cup spinach or mixed greens
  • 1/2 avocado, sliced
  • 1 cup roasted sweet potato cubes (or ½ cup if controlling carbs)
  • 1 tablespoon olive oil + lemon juice + sea salt

Instructions

  • Preheat the oven to 375°F (190°C).
  • Season the salmon with olive oil, salt, pepper, and a squeeze of lemon.
  • Bake for 15–18 minutes, or until fully cooked.
  • Meanwhile, roast sweet potato cubes with a drizzle of olive oil and sea salt for about 20 minutes, flipping halfway.
  • In a bowl, layer spinach, roasted sweet potato, and avocado.
  • Top with baked salmon, drizzle with olive oil and extra lemon juice.