Roasted Cauliflower & Zucchini Bowl with Salmon and Spinach Lemon Pesto
A Fresh & Keto-Friendly Delight!
Inroduction
About this Recipe
By: Marija
This recipe is a vibrant, keto-friendly meal loaded with flavor and nutrients. Featuring roasted cauliflower and zucchini as a hearty base, creamy avocado, protein-rich salmon, crunchy radishes, and toasted walnuts for texture, this dish is topped with a zesty spinach lemon pesto.
Packed with antioxidants, healthy fats, and fiber, it’s a delicious way to support digestion, boost heart health, and stay satisfied without the carbs. Perfect for a wholesome lunch or dinner!
Ingredients
For the Bowl:
- Cauliflower (cut into small florets)
- Zucchini (sliced or cubed)
- Avocado (sliced or cubed)
- Radishes (thinly sliced for extra crunch)
- Walnuts (toasted, for a nutty bite)
- 1 cooked egg, halved
- Optional: Cherry tomatoes (for a touch of acidity and color)
For the Spinach Lemon Pesto:
- Fresh spinach (about a handful)
- Juice of half a lemon and some zest
- Garlic (1 small clove, to taste)
- Walnuts (1–2 tbsp, for texture and depth)
- Olive oil (about 3–4 tbsp, depending on the desired consistency)
- Salt and pepper
- Optional: 1–2 tbsp grated Parmesan (for a creamier texture)
Additional:
- 1 salmon fillet (about 150 g), cooked
Step by Step Instructions
Step 1
Roast the Vegetables:
Spread the cauliflower florets and zucchini cubes on a baking sheet.
Drizzle with olive oil, season with salt and pepper, and roast at 400°F (200°C) for about 20–25 minutes, until the vegetables are tender and slightly browned.
Season the salmon fillet with salt, pepper, and a little lemon juice if desired. Heat a skillet over medium-high heat with a bit of olive oil, then cook the salmon for 3-4 minutes on each side, or until cooked to your liking.
Cook the egg until hard-boiled, then halve it.
Step 2
Make the Spinach Lemon Pesto:
Combine all pesto ingredients (spinach, lemon juice and zest, garlic, walnuts, olive oil, salt, and pepper) in a blender or food processor.
Blend until creamy. If the mixture is too thick, add a bit more olive oil or water to adjust the consistency.
If desired, add Parmesan and blend again briefly.
Step 3
Assemble the Bowl:
Place the roasted cauliflower and zucchini in a bowl.
Add the avocado, radishes, cooked egg and toasted walnuts on top.
Drizzle generously with the spinach lemon pesto or serve the pesto on the side.
Step 4
Tip: For extra crunch, sprinkle with pumpkin seeds or sunflower seeds!
Enjoy this delicious and nutrient-packed bowl that’s perfect for a healthy, low-carb meal.
