A quick and nutritious lunch bowl featuring air-fried salmon, seasoned roasted cauliflower, chickpeas, fresh arugula, pickled cabbage, and vegan feta. Perfect for a vibrant and satisfying meal.
1. Defrost salmon and add to a bowl with coconut aminos and garlic powder for marinade.
2. Cut up your cauliflower and wash well (optionally soak in water with vinegar for a bit and rinse off).
3. Season cauliflower with olive oil, paprika, turmeric, pepper, garlic powder, and lemon. Add to an air fryer at 400F for approximately 20 minutes.
4. Open can of chickpeas and rinse well. Add to a pan on medium-high heat with olive oil, garlic powder, and paprika, and cook until golden.
5. Add salmon skin-side up to a pan with olive oil spray on medium-high heat. Cook one side for 4 minutes, then flip and add remaining marinade. Cook for 4 more minutes.
6. Plate it up with arugula and dressing as the base, then top with pickled cabbage, vegan feta, a squeeze of lemon, and an olive oil drizzle. Enjoy!
