Dijon Butter Salmon Bowl (Driscoll)
| 11 |
35 |
415 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
20 min |
4
|
Delicious Salmon Bowl with arugula, Cauliflower Rice and Quinoa
Ingredients
|
56 gm
|
H-E-B Spreadable Balance Butter
(4 Tbsp)
|
|
2 tsp
|
Dijon mustard
|
|
1/4 tsp
|
Garlic powder
|
|
1/4 tsp
|
Sea Salt
|
|
1/4 tsp
|
Black pepper
|
|
454 gm
|
Sockeye (red) salmon, raw
|
|
4 cup
|
Arugula
|
|
1 Cup (s)
|
HEB Riced Original Cauliflower
|
|
2 green onion (stem)
|
Green onion
(chopped)
|
|
1 avocado(s)
|
Avocado
(thinly sliced)
|
|
1 1 cup
|
Central Market Quick Heat White & Red Quinoa
|
Instructions
- Preheat the oven to 425F (220C).
- Line a sheet pan with parchment paper or foil. In a bowl, stir together the butter, mustard, garlic powder, salt and pepper.
- Place the salmon filet in the center of the sheet. Rub the top of the filet with the butter mixture, covering it completely.
- Roast for 15 minutes, until the salmon easily flakes with a fork and the top is slightly golden. Remove and slice the salmon into pieces.
- To assemble the bowls:
- Add 1 cup of arugula
- 1/2 - 1 cup of cauliflower rice in each bowl
- 1 cup of White & Red Quinoa
- 1 salmon fillet
- Top with sliced green onions and avocado.
Notes:
Shopping List:
1 Container H-E-B Spreadable Butter
1 Container Dijon mustard
1 Container Garlic powder
1 Container Sea salt
1 Container Black pepper
1 Bag of Central Market Quick Heat White & Red Quinoa
1 lb Sockeye (red) salmon, raw
1 Container of Arugula or 4 Cups
1 Green Onion
1 Avocado
1 Bag HEB Riced Original Cauliflower
Nutrition Facts
Per Portion
Calories
415
Calories from fat
242
Calories from saturated fat
31
Total Fat
26.9 g
Saturated Fat
3.5 g
Trans Fat
0 g
Polyunsaturated Fat
5.1 g
Monounsaturated Fat
12.5 g
Cholesterol
74 mg
Sodium
432 mg
Potassium
897 mg
Total Carbohydrate
17.0 g
Dietary Fiber
6.4 g
Sugars
1.2 g
Protein
29.4 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
