This salmon abundance bowl is amazing. We try to eat salmon twice a week for its health benefits. For most people it’s either a love or hate relationship when it comes to salmon. Luckily, we all love salmon which makes this dietitian mama pretty happy. This salmon abundance bowl is packed with nutrition and flavour.
March was nutrition month. This year’s theme was about unlocking the potential of food. We often associate food to fuel our bodies. But food has a lot more potential than to just fuel our bodies. With food there is the potential to discover new foods with our children, connect us with family and friends, heal us and to prevent chronic disease. What we eat has an important influence on our overall health. Did you know that up to 80 percent of chronic diseases such as heart and stroke may be prevented by adapting a healthy lifestyle?
Salmon has many health benefits such as heart health, bone health, and anti inflammatory properties. Salmon is an excellent source of essential omega 3 fatty acids, decosahexenoic acid (DHA) and eicosapentaenic acid (EPA ). Omega 3 fatty acids which aid in reducing inflammation and risk of blood clots. Due to its high DHA content, salmon also plays an important role in brain development in babies. When you are buying fish make sure you buy sustainable fish. Home grown life did a post on sustainable fishing, I encourage you to check it out.
As a dietitian, I am passionate about teaching people how to eat well and feel great. My number one advice to people is a simple one: fill half your plate with colourful fruits and vegetables. Colourful fruits and vegetables are an excellent source of fibre, packed with anti inflammatory phytochemicals, and are nutrient dense.
Salads are a great way to meet your daily vegetable intake. I make them nutrient dense by starting off with greens like spinach , kale or arugula. To make them hearty, I often add a grain like quinoa, roasted seeds, and protein such as chickpeas, tofu, or salmon. Finally, I like to toss salads in a homemade dressing, this dressing is my go to when I am in a hurry.
- 3 cups spinach
- 1 /2 cup of cooked quinoa
- 1/2 cup of cherry tomatoes, sliced in half
- 1/2 cup of cucumber, sliced in half
- 1/4 avocado
- 1/4 cup of roasted pumpkin seeds
- 4 oz of baked salmon ( fresh & wild)
- salad dressing:
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- salt and pepper to taste.
- Preheat oven to 400 degrees
- Toss cauliflower in avocado oil and season with salt and pepper. Roast cauliflower for 15 minutes.
- While cauliflower is roasting assemble salad
- Toss salad in salad dressing.
- Top salad with roasted salmon.