ginger salmon bowl

If you had any doubts about the magic of vibrancy bowls, this one is sure to wow. Featuring ginger salmon piled high on a mound of arugula and loaded with fresh veggies, this is a bowl of all our favorite things.

Yield 4 servings
Prep Time 20 minutes
Cook Time 20 minutes
CLEANSE

1 lb asparagus, trimmed

½ tsp olive oil

¼ tsp Himalayan pink salt

1 lb wild-caught salmon, cut into 4 pieces

8 cups arugula

2 cups finely shredded red cabbage

1 English cucumber, cut in ¼-in rounds

2 avocados, sliced

2 nori sheets, torn into pieces

For the dressing

¼ cup freshly squeezed lemon juice

2 cloves garlic, minced

2-in piece fresh ginger, minced or grated

2 tbsp olive oil

½ tsp Himalayan pink salt

1   Preheat the oven to 400°F, and line a baking sheet with parchment paper.

2   To make the dressing, in a small bowl, whisk together all ingredients.

3   Place the asparagus on the prepared baking sheet, and toss with oil and salt. Place the salmon fillets between the asparagus, and drizzle 1 tablespoon dressing over the salmon. Bake for 15 to 20 minutes or until the salmon flakes easily with a fork. Remove from the oven.

4   Divide the arugula evenly among four bowls, and top each bowl with equal portions of salmon, asparagus, cabbage, cucumber, avocado, and nori pieces. Serve with the remaining dressing.

ginger salmon bowl