INGREDIENTS

For the salmon:

2 3-ounce Salmon Filets

½ tsp Salt

3 Tbsp Coconut Vinegar

2 Tbsp Coconut Aminos

1 Tbsp Navitas Organics Lucuma Powder

1 tsp Dijon Mustard

1 tsp Ground Ginger

For the bowls:

2 cups Baby Spinach

1 medium Zucchini, shaved or spiralized

2 cups Shiitake Mushrooms, sliced

¼ cup Navitas Organics Chia Rosemary Pumpkin Seeds

1 Tbsp Avocado

½ cup Blueberries

4 sprigs Cilantro

DIRECTIONS

Sprinkle the salmon filets with salt and place on a sheet pan. Heat the oven to 425F.

While the oven pre-heats, mix the vinegar, coconut aminos, Lucuma, Dijon and ginger in a small sauce pot over medium-high heat. Bring to a quick boil and stir until it coats a spoon. Remove from heat.

When the oven reaches temperature, spoon the mixture onto the salmon fillets. Roast for 5 minutes, then broil for another 1-2 minutes. Remove from the oven.

While the salmon cooks, heat a large skillet over high heat. Once the skillet is hot, add in the coconut oil, mushrooms and Chia Rosemary Pumpkin Seeds. Sauté until the mushrooms are tender and the seeds are toasted, about 5 minutes.

Assemble the bowls by making a bed of baby spinach. Over the spinach, arrange the sautéed mushroom mix, zucchini noodles and blueberries.

Top with salmon filets and cilantro. Serve right away and enjoy!

Makes 2 Servings

Submitted by Cristina Curp of The Castaway Kitchen