Cali Salmon Bowl (Grain & Gluten Free!)- Danielle Walker Print

Cali Salmon Bowl

5 from 1 review


  • 1 head cauliflower, cut into florets
  • 2 tablespoons avocado oil
  • 11/4 teaspoons fine sea salt
  • ½ teaspoon fresh cracked pepper
  • 1/2 teaspoon mild curry powder
  • 4 (6-ounce) pieces skin-on salmon fillet
  • 1 cup pickled vegetables (omit for Whole30 or ensure pickling liquid is sugar-free)
  • 2 avocados, halved, pitted, peeled, and sliced
  • 1/4 cup Pesto
  • 1 tablespoon Tahini Dressing (omit maple syrup from dressing for Whole30)
  • Chopped green onions or cilantro leaves, for serving
  • Toasted pepitas, for serving


  1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
  2. Pile the cauliflower on the prepared sheet pan, top with 1 tablespoon of the oil, 3/4 teaspoon of the salt, and the curry powder, and toss to coat. Spread the florets into a single layer and roast for 5 minutes.
  3. Meanwhile, rub the salmon fillets with the remaining 1 tablespoon oil and 1/2 teaspoon salt and the pepper.
  4. Remove the pan from the oven and push the cauliflower to the edges. Place the salmon pieces, skin side down, along the center of the pan. Roast for 6 to 7 minutes, until the salmon flakes slightly in the center.
  5. Divide the salmon and cauliflower evenly among four individual bowls. Add the cucumber and radish salad and avocado slices to the bowls, dividing them evenly. Spoon the pesto over the salmon and cauliflower, then drizzle the tahini dressing over the entire bowl. Top with the green onions and pepitas and serve warm.


Make It Ahead: This bowl also tastes wonderful chilled. You can prepare all of the elements in advance and store them separately in airtight containers in the fridge for up to 4 days

Keywords: lunch, dinner, make ahead, Danielle walker, against all grain, paleo, gluten free, seafood