Salmon & Kale Power Bowl
A nutrient-dense bowl featuring omega-3 rich salmon and kale. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 27 minutes, pairs salmon fillet, kale, avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 salmon fillet
- 2 cups, stems removed and chopped kale
- 1/2 medium, sliced avocado
- 1/2, juiced lemon
- 1 tbsp olive oil
- 1/2 tsp garlic powder
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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 salmon fillet skin-side down on a parchment-lined baking sheet. Rub 1 tbsp olive oil, 1/2 tsp garlic powder, and 1/4 tsp salt evenly over salmon. Bake for 12 minutes until edges are crisp and internal temperature reaches 125°F.
- Step 2: While salmon cooks, massage 2 cups chopped kale with 1/2 lemon juice and 1/4 tsp salt for 2 minutes until leaves become tender and bright green.
- Step 3: Arrange massaged kale on a plate, top with baked salmon, and finish with 1/2 sliced avocado. Drizzle with remaining lemon juice and serve immediately.
