Mediterranean Salmon Bowl

Ingredients

• 2 fillets (~300 g) skin-on salmon fillets
• 1 tbsp olive oil
• 2 cups broccoli florets
• 1 cup red cabbage, shredded
• 1 medium carrot, julienned
• 1/3 cup hummus
• 1/4 cup kalamata olives
• 1/4 cup plain Greek yogurt
• 1/2 medium lemon
• 1 tsp black sesame seeds

Instructions

1. Heat the oven to 200°C/400°F. Toss the broccoli with half the oil and a pinch of salt on a sheet pan and roast 15 minutes, until the edges char and crisp.
2. Pat the salmon very dry and rub with the rest of the oil, salt and pepper. Sear skin-side down in a hot skillet over medium-high 4-5 minutes until the skin is crisp and releases, then flip and cook 2-3 minutes more, until just opaque.
3. Thin the yogurt with a squeeze of lemon and a splash of water until it's drizzle-able.
4. Build the bowls: a base of red cabbage and carrot, then the roasted broccoli, a salmon fillet, a scoop of hummus and the olives.
5. Drizzle the lemony yogurt over everything and finish with black sesame seeds and a lemon wedge.

Nutrition (per serving)

Calories

525

Protein

35 g

Fat

31 g

Carbs

24 g