Salmon & Berry Bowl
A vibrant bowl featuring wild-caught salmon, antioxidant-rich berries, and healthy fats. This Pacific Northwest-inspired Whole30 recipe, ready in about 22 minutes, pairs wild-caught salmon fillet, frozen wild blueberries, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 oz, skin-on wild-caught salmon fillet
- 1/2 cup frozen wild blueberries
- 2 cups, stemmed and chopped kale
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1/4 tsp sea salt
- 1 tsp chia seeds
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 6 oz salmon skin-side down on a parchment-lined sheet pan, brush with 1 tbsp olive oil, and sprinkle with 1/4 tsp sea salt.
- Step 2: Roast salmon for 12 minutes until skin is crisp and flesh is opaque—test by gently flaking with a fork.
- Step 3: While salmon cooks, massage 2 cups chopped kale with 1 tsp lemon zest for 3 minutes until tender and dark green.
- Step 4: Toss 1/2 cup frozen wild blueberries into the kale, then top with roasted salmon and 1 tsp chia seeds, which should absorb liquid and form a gel.
