Mediterranean Salmon Bowl | Low-Carb / Keto #healthyfood #dietketo

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It is brutal, however we're adults and we must be straightforward. What's more, truth be told, since I discovered I'm nutrient D inadequate, in light of the fact that I live like a savant or a guinea pig, truly reveal to me a name of a creature that stays inside for a considerable length of time… I chose to begin eating salmon 2 times each week. I haven't been that predictable, however I'm feeling much improved.

At that point I made a serving of mixed greens with feta cheddar and purple cabbage, which is another wrongdoing, yet it causes me eat more cabbage, which is a definitive objective throughout everyday life (to your inquiry: what's the motivation behind life?, the pleasure is all mine).

Mediterranean salmon bowl – a solid simple supper formula that is brimming with flavor, too fulfilling and prepared in around 30 minutes. To make this low-carb/keto utilize low-carb hummus rather than customary hummus.

Also try our recipe Vegan Eggplant Meatballs (Oil-free + Low-fat) #healthyfood #dietketo

Ingredients

• 8oz/ 250g salmon filet
• 1 tsp basil, dry
• 1/2 tsp crushed red pepper
• 2 garlic cloves, minced
• 1 cup broccoli florets
• 2 Tbsp olive oil
• Salad
• 1 cup lettuce, chopped
• 2/3 cup purple cabbage, chopped
• handful basil leaves
• 1/4 cup feta cheese, crumbled
• 1 Tbsp lemon juice
• 10 olives, pitted
• 2 tbsp hummus or low-carb hummus

Instructions

1. Rub the salmon with the dried basil, crushed red pepper flakes, and 1 clove garlic. Let it sit like that for a few minutes while you’re making the broccoli and the salad.
2. For the salad chop the cabbage and massage it in a bowl with the lemon juice. Then add the lettuce, basil, olive oil, feta cheese and 1 clove of minced garlic. Mix everything well together and add salt and pepper if needed. I didn’t need to do it, because the feta was very salty. You can also make the hummus, if you haven’t made or bought any.
3. For the broccoli, I chopped the florets and stirred them for 2 minutes in a non-stick pan with 1 Tbsp olive oil. Then I turned off the heat and covered with a lid for a few minutes.
4. After that, I took out the broccoli and added the salmon to the same pan, because I don’t want to wash 3 pans for one meal. I cooked it at medium/medium high and covered with a lid, flipping half-way through. Now, you can use whole salmon filets, I had cut mine into a few chunks as you can see in the pictures. After 6-7 minutes the salmon is ready and you can start arranging the bowl.
5. At the bottom, we put the salad, then add the olives, hummus, broccoli and in the middle the salmon. Add salt and pepper to taste and enjoy. This recipe makes 2 servings.

Read more our recipe VEGAN RAVIOLI WITH PUMPKIN AND RICOTTA #healthyfood #dietketo

Source : bit.ly/2LJC9G6