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Miso-Sesame Salmon Bowl

Miso-Sesame Salmon Bowl


  •  2 Salmon fillets
  • 2 cups of cooked brown rice or cups of mixed lettuces for Keto
  • 1 cup red pepper, cut into ¼ cubes
  • 10 spears Asparagus, rough ends trimmed
  • ½ cup red cabbage, finely sliced
  • ½ cup carrots, grated
  • 1-2 Tbsp cilantro, chopped
  • 2 Tbsp coconut oil/butter ghee, melted
  •  ½ tsp. garlic powder
  • ½ tsp Herbamare
  • ¼ tsp. pepper


Place the sweet potatoes and red peppers in a bowl and toss with 1 Tbsp of the melted coconut oil butter ghee. Season with garlic powder, Herbamare and pepper. Stir well and pour out onto parchment-lined cookies sheet. Bake for 10 minutes at 350°F. Meanwhile, place asparagus into a bowl and toss with remaining coconut oil/butter ghee. Season with Herbamare, pepper and garlic powder. Place on cookie sheet with yams and peppers and return to oven for 10-15 more minutes.

Set aside. Meanwhile, place salmon on a piece of foil. Spread 1 Tbsp. of the dressing (recipe below) over top. Roll up the foil to make a packet and bake in 350°F oven for 15-20 minutes. Set aside. Toss rice or lettuce with ¼ cup of dressing and place in the bottom of the bowl. Assemble vegetables and top with the salmon.

Sesame Miso Dressing:

  • 1 Tbsp toasted sesame oil
  • ½ cup extra virgin olive oil
  • 2 Tbsp tamari
  • 2 Tbsp tahini
  • 3 Tbsp lemon juice
  • 1 Tbsp mild miso paste
  • 1 tsp. ginger, grated
  • 1 tsp. garlic, finely chopped Use immersion blender to puree, or place in your blender bowl and puree ingredients until smooth.

Place the ingredients in a blend

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