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Servings 2

Ingredients
  

  • 2 wild-caught salmon fillets (about 4–6 oz each)
  • 2 eggs
  • 4 cups mixed leafy greens
  • 1 cup roasted sweet potatoes, diced
  • 1 avocado, sliced
  • 1/2 cup sauerkraut or other fermented vegetables
  • 1/2 cup quinoa, cooked
  • Sprinkle of pumpkin seeds (pepitas)
  • Chopped fresh herbs like parsley or dill (optional)

Dressing

  • 2 tbsp extra virgin olive oil
  • 1 tbsp raw apple cider vinegar
  • 1 tbsp fresh lemon juice
  • Sea salt and black pepper to taste

Instructions
 

  • Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss diced sweet potatoes in a little olive oil, salt, and pepper. Roast for about 25 minutes, until golden and tender.
  • Prepare the Salmon: While the potatoes are roasting, season salmon with salt, pepper, and a drizzle of olive oil. Bake in the oven or on the grill for about 12–15 minutes (depending on thickness) until cooked through but still moist.
  • Soft-Boil the Eggs: Bring a small pot of water to a gentle boil. Add the eggs and cook for 7-8 minutes for a soft yolk. Remove and immediately place into an ice water bath to stop the cooking. Peel carefully.
  • Assemble the Bowls: In two large bowls, arrange the leafy greens, roasted sweet potatoes, quinoa and avocado slices. Add the salmon fillet and the soft-boiled egg (sliced in half). Top with sauerkraut.
  • Dress It Up: Whisk together olive oil, apple cider vinegar, and lemon juice. Drizzle over the bowls. Garnish with a sprinkle of pumpkin seeds and fresh herbs if desired.