Easy Baked Salmon Salad

In a small bowl, combine oil, chili powder, cumin, and 1/2 teaspoon salt. Place zucchini on a sheet pan and add half of the oil and seasoning mixture. Mix to combine.

Pour remaining oil and seasoning mixture over the salmon and rub on both sides. Place salmon on the sheet pan with the zucchini and roast in a 400ºF oven for 15 minutes.

While salmon is roasting, steam cauliflower and season with salt and pepper and make the avocado cilantro lime dressing (see my blog or TK recipe box).

Each bowl will contain 1/2 cup fresh spinach, 1 salmon fillet, roasted zucchini, 1/2 cup of cauliflower rice, 2 tablespoons dressing, and top with 1 tablespoon pepitas.

Notes:
• Use fresh or frozen cauliflower rice. I prefer frozen because it is super easy. Frozen is easily steamed in its bag.
• To cook fresh cauliflower, you can put it in a skillet with a tablespoon or oil, cover with a lid, and let steam for 5–8 minutes over medium heat.
• I used skinless salmon filets but if you want to use skin on filets, the skin will be kind of soggy after cooking.
• The pumpkin seeds add some yummy crunch to the salmon bowls. You could also use sunflower seeds.

Each serving: 328 cal, 25g protein, 13g carbs, 6g fiber, 20g fat