Nicole Spear, MS, CNS
Salmon Taco Bowls
Makes 4 servings
2 tablespoons coconut oil
4 wild-caught Alaskan salmon fillets
½ teaspoon sea salt
½ teaspoon black pepper
½ teaspoon chili powder
4 cups mixed greens
3 cups cauliflower “rice”
1 avocado, sliced
1 mango, sliced
1 ½ cup black beans, cooked
4 tablespoons fresh cilantro, diced
4 tablespoons sesame seeds
Heat coconut oil in a large skillet on medium heat.
Add salmon fillets to skillet and season with salt, pepper, and chili powder.
Cover and let cook until salmon flakes with a fork.
Arrange mixed greens on plates.
Top with cauliflower “rice,” avocado, mango, black beans, and salmon.
Sprinkle cilantro and sesame seeds on top.