Salmon Bowl with Edamame Rice + Zucchini

INGREDIENTS

Salmon ingredients:

• Salmon (I used wild-caught salmon and asked for the skin to be removed; ~4-6 oz/person)

• Avocado oil

• Fine grain sea salt

• Black pepper

• Coconut aminos (optional)

Edamame rice ingredients:

• 1/2 cup basmati or jasmine rice

• 3/4 cups water

• Olive oil

• 1/4-1/2 teaspoon fine grain sea salt

• Frozen shelled edamame (I transfer to a bowl, cover with hot water to thaw, and drain)

• Lemon zest

• Lemon juice

• Chopped dill to taste

Zucchini ingredients:

• Super thinly sliced zucchini

• Olive oil

• Fine grain sea salt

METHOD

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

2. While the oven preheats, prepare the rice. Place 1/2 cup of rice in a pot. Rinse with water and drain three times. Add 3/4 cups of fresh water to the pot along with a drizzle of olive oil, and 1/4-1/2 teaspoon sea salt. Mix well. Bring to a boil, lower to a simmer, and cover with a lid. Cook rice for 12-15 minutes. Mix in lemon zest, a squeeze of lemon, chopped dill, and drained edamame. Cook covered for another 5 minutes. Taste and adjust for seasoning.

3. Add the sliced zucchini to the baking sheet, drizzle with olive oil, and season with salt (and pepper, garlic/onion powder if you like!). Toss well and spread in an even layer. Roast until golden brown.

4. Pan-sear or roast the salmon.

   • If pan-searing, heat up a pan and add avocado oil. Add the salmon and season with salt and pepper. Cook on one side for 5 minutes and then flip. Cook for another minute and then use a spatula to break into pieces. Add a drizzle of coconut aminos and saute until cooked through.

   • If roasting in the oven, place the salmon on a parchment-lined baking sheet and season with oil, salt, and paper. Roast for 12-15 minutes (depending on the size) or until cooked to your liking.

5. Assemble your plate and enjoy!