Garlic Slow-Roasted Salmon + Vegetable Grain Bowl
Bowl food has become my go-to lately, especially for quick and healthy weeknight dinners. You know what I mean by bowl food, ya? You know, like opening the fridge around dinner time and pulling out this and that, and assembling a smattering of things in a bowl and calling it dinner! It's especially nice if you have some things meal-prepped already like a cooked grain. One thing I've been doing lately is this little tip I picked up from Bon Appetit in which you can fully cook your grain of choice then freeze it and then you have some ready to go whenever you need! Genius, right? You don't even need to wait for the grains to thaw. Just toss them into your skillet and they'll heat up in just a few minutes. I always have a container of brown rice or farro in the freezer, now. Total game changer.
Speaking of bowl food, I teamed up with Fourth & Heart, makers of my absolute favorite ghee, to bring you this delicious and easy grain bowl today! If you're not on the ghee train, I don't know what you're doing. Ghee is butter that has been clarified and filtered, so that the milk solids have been removed. So it's great if you enjoy butter but you're lactose intolerant or can't have any sort of dairy. It also has amazing health benefits as well. Fourth & Heart ghee is of the highest quality as they start with butter made from grass-fed cows, which is full of vitamins. Being an incredible source of healthy fat, it's amazing for your metabolism, great for gut health, and actually helps with absorption of other nutrients in your body. The best part? Fourth & Heart's superior taste! They create delicious flavors like Madagascar Vanilla Bean (amazing to bake with or use in bulletproof coffee!), Himalayan Pink Salt (so good on popcorn and to fry eggs in!) and California Garlic, the star of today's bowl. When I opened the jar, the aroma immediately brought me back to a big slice of garlic bread. The garlic flavor is perfect for roasting some vegetables in as well as some slow-roasted salmon. Even though we are "slow-roasting" the salmon, it's still a quick cooking process. The salmon cooks fairly quickly but by roasting it at a lower temperature, it becomes silky and buttery rather than dry and chalky. Absolute heaven. And made even better coated in garlic ghee. I hope you enjoy this delicious bowl and be sure to check out all the delicious (and nutritious!) flavors Fourth & Heart has to offer.
And, bonus! Fourth & Heart and I are giving away a jar of the California Garlic Ghee to one of you! Head over to my Instagram for all the details!
Garlic Slow-Roasted Salmon + Vegetable Grain Bowl
serves 2
1 c whole grain of choice (such as farro, freekeh, or brown rice), cooked
1 medium to large sweet potato, washed and cut into 1 inch cubes
1/2 head cauliflower, cut into 1 inch florets
8oz fresh salmon fillet, preferably wild
4 T Fourth & Heart California Garlic ghee, melted
2 large lemons, 1 juiced and other sliced into thin slices
1 t honey
salt and pepper, to taste
pinch of red pepper flakes
2 medium beets, washed and thinly sliced (could also use radish instead if you don't enjoy raw beet)
1 avocado, sliced
handful of micro greens
seeds of choice for sprinkling (sesame, sunflower, hemp hearts, etc)
fresh chives, finely chopped
fresh dill, finely chopped
roast the veggies
Preheat oven to 400 °F. Toss the sweet potato and cauliflower with 2 tablespoons of the melted ghee and season with salt and pepper to taste. Lay vegetables out on a rimmed baking sheet and bake for about 25-30 minutes, until tender and lightly caramelized outside. Remove from oven and drop temperature down to 250 °F.
roast the salmon
While the veggies are roasting, prepare the salmon. Lay the salmon skin-side down on a parchment-lined baking tray or baking dish. Set aside while you make the topping. Whisk together the remaining 2 tablespoons of ghee, juice of half a lemon, pinch of red pepper flakes, salt and pepper to taste, and honey. Drizzle the ghee mixture all over the surface of the salmon and top with lemon slices. Bake for about 15-20 minutes or until salmon flakes apart with a fork.
assemble the bowls
Toss farro with the remaining half of lemon juice and salt and pepper to taste. Divide the farro between two large bowls. Top with roasted vegetables, salmon fillets, micro greens, avocado, and beets. Sprinkle the whole bowl with chives, dill, and seeds of choice and enjoy!
This post was sponsored by Fourth & Heart. Thanks for supporting the brands that support me!
