Servings: 4-5 servings 1x
Ingredients
- 1–1 ½ lbs. salmon fillets (4-6 fillets, about 4–6 oz. each)
- ½ cup Primal Kitchen Caesar Dressing + 1/4–1/3 cup more for for tossing greens
- 1 ⅓ cups cooked brown rice or quinoa (90 second rice/grain packets work great!)
- 7–8 cups roughly chopped romaine, loosely packed (about 4 small heads or 2 large)
- ¾ cup sliced radishes
- 1 avocado, sliced
- ⅓–½ cup parmesan cheese, shreds or shavings
- ½ cup crunchy chickpeas – such as Biena or a homemade version
- 1 lemon, sliced into fourths
Instructions
- Preheat the oven to 425℉.
- Place the salmon fillets in a shallow dish. Pat dry and then pour ½ cup of the Caesar dressing over the fillets. With a fork or tongs flip the fillets to coat well then place salmon skin side up in the dish. Place in the fridge and marinate for 15 minutes while you prepare the rest of the ingredients.
- In a large bowl combine the romain, sliced radishes and ¼ cup of the parmesan cheese. Toss gently with about 1/4-1/3 cup Caesar dressing. You want it to be just lightly coated as you’ll drizzle more on top before serving.
- When marinating time is up, place salmon, skin side down on a baking sheet lined with parchment paper. Discard excess marinade. Bake in the preheated oven for 9-12 minutes or until salmon is cooked through and flakes with a fork. Remove from the oven and let rest for 5 minutes.
- Assemble the 4-5 bowls as you please. Divide the Caesar salad among the bowls then add ¼-⅓ cup of rice to each bowl, a salmon fillet (remove skin if on) and avocado slices. Top each bowl with a sprinkle of additional sliced radishes, parmesan cheese and the crispy chickpeas.
- Drizzle the contents of the bowl with a little Caesar dressing and serve with a lemon wedge.
Nutrition Information
- Serving Size: 1/4 of recipe (4 oz of salmon per serving)
- Calories: 560
- Fat: 33 g
- (Sat Fat: 6 g)
- Sodium: 600 mg
- Carbohydrate: 30 g
- (Fiber: 8 g
- Sugar: 2 g)
- Protein: 37 g