Salmon and Slaw Zoodle Bowl

Some nights you want something fresh and bright rather than heavy, and you do not want to dirty every pan you own. This bowl is built for that. 1 sauce does 2 jobs, half as a marinade for the salmon and half tossed through a raw slaw, so the whole meal comes together clean and quick, entirely from whole foods that support your healing.

Salmon is one of the best sources of omega-3 fatty acids, studied for their role in a calmer inflammatory response, and it brings vitamin D and B12 alongside. The purple cabbage adds vitamin C and the plant pigments that come with that deep color. This is a plate that works for you while you eat it.

The fish gave its life for this meal. Let the salmon marinate without rushing, build the slaw with color in mind, and set a fillet on each bowl so it looks like something you made on purpose. A beautiful plate is part of the medicine here, a reminder that caring for yourself can also feel good.

Ingredients

Sauce and marinade:

• 1/4 cup olive oil
• 1/2 cup white wine vinegar
• 1/4 cup coconut aminos
• 2 tablespoons honey
• 6 garlic cloves
• 1/2 tsp ground ginger
• 1/2 tsp sea salt

Bowl:

• 1 lb salmon, in 4 fillets
• 1 lb zucchini, spiralized
• 4 cups shredded purple cabbage
• 2 green onions
• 2 tbsp cilantro (optional)

The source sauce includes 1 tablespoon sesame oil, left out here because seeds and seed oils are excluded on the elimination phase. The olive oil and coconut aminos carry the sauce on their own.

Method

• Blend all the sauce ingredients until smooth.
• Marinate the salmon in half the sauce, refrigerated, for 30 minutes or more. Hold the other half back for the slaw.
• Bake the salmon on parchment at 425F until it flakes easily, about 9 to 16 minutes depending on thickness.
• Toss the spiralized zucchini, shredded cabbage, green onions, and cilantro with the reserved half of the sauce.
• Divide the slaw among the bowls and set a salmon fillet on each.

Air fryer variation

Air fry the marinated fillets at 400F until they flake, roughly 7 to 10 minutes depending on thickness. Build the raw slaw and bowls as above.

*Adapted from acleanplate.com*

*Lower-sugar note: most of the sweetness here is the honey. We have already trimmed it, and you can cut it back further to taste, starting with half and adding only if you need it.*