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Salmon Pesto Kale Bowl (Paleo + Whole30)

This Paleo and Whole30 salmon pesto kale bowl might be my latest favorite bowl! It's a Paleo and Whole30 recipe that is also low carb! It's full of healthy fats, loads of flavor and just the right textures! You are going to love this combo of flavors and colors. It's such a bright and cheery Paleo and Whole30 bowl!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Justin + Erica Winn | Real Simple Good

Ingredients

For the salmon:

  • 4 salmon fillets (of about even size)
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/4 tsp each of salt and pepper

For the pesto:

  • 2 cups fresh basil
  • 1 cup spinach
  • 1/4 cup raw shelled pumpkin seeds (plus more for topping)
  • 4 cloves garlic, smashed and peeled
  • 1 lemon, juice of
  • 1/2 cup olive oil
  • Salt and pepper, to taste

For the rest of the bowls:

  • 8 cups kale, chopped
  • 1 avocado, pitted
  • 1 jar roasted peppers, chopped (you won't use it all, just enough to add to each bowl)
  • 1 zucchini, spiralized

Instructions

  1. Preheat oven to 400° Fahrenheit, line a baking sheet with parchment paper.

  2. Place salmon fillets on baking sheet and season with the smoked paprika, garlic powder and a pinch each of salt and pepper. Place in the oven to bake for 15-20 until flaky with a fork. Cooking time will vary depending on the size of your fillets. 

  3. While the salmon is cooking, make pesto sauce. Place all of the sauce ingredients (except for the olive oil, salt and pepper) in a food processor and process until everything is pulverized. Stream olive oil in white the food processor is running. Stop once combined and taste. Season with salt and pepper to taste. 

  4. Place kale in a large mixing bowl and add 2/3 of the pesto sauce to the bowl. Mix pesto into kale and then place in the fridge until the salmon is done and you're ready to serve. 

  5. Spiralize zucchini and set aside. 

  6. Once salmon is done, remove kale from fridge and assemble bowls. Start with a bed of the pesto kale. Add spiralized zucchini, roasted peppers, avocado and salmon. Drizzle more pesto on top of everything. Sprinkle some extra pumpkin seeds on top. Serve and enjoy!