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This Whole30 Salmon Bowl is a nourishing, satisfying meal packed with flavor and texture. It features flaky salmon, vibrant slaw, and a creamy avocado dressing that’s entirely Whole30-compliant. Perfect for a quick weeknight dinner or a make-ahead lunch, this salmon bowl comes together easily and keeps you feeling great.

Why You’ll Love This Whole30 Salmon Bowl

Flavor explosion: Rich salmon, tangy slaw, and creamy dressing create a symphony in your mouth.
Versatile & forgiving: Easily adapt the ingredients based on what you have available.
Feel amazing: Packed with protein, healthy fats, and fiber to keep you full and energized.
Meal prep potential: Prep components ahead for a restaurant-quality meal in minutes.

Ingredients & Tools

2 (6-ounce) salmon fillets, skin-on or skinless
1 tbsp avocado oil or olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt
1/4 tsp black pepper
2 cups shredded red cabbage
1 cup shredded carrots
1/4 cup thinly sliced red onion
2 tbsp fresh chopped cilantro
1 large avocado, pitted
1/4 cup compliant mayonnaise
2 tbsp fresh lime juice
1 tbsp water (to thin dressing)
1 clove garlic, minced
For serving: cooked cauliflower rice, lime wedges

Tools: A good skillet (cast iron is ideal), a medium mixing bowl, a small blender or food processor.

Notes: Use wild-caught salmon if possible. Smoked paprika adds a subtle smoky depth.

Nutrition (per serving)

Calories:	520 kcal
Protein:	35 g
Fat:	35 g
Carbs:	18 g
Fiber:	9 g

Serves: 2 | Prep Time: 20 minutes | Cook Time: 12 minutes | Total Time: 32 minutes

Before You Start: Tips & Ingredient Notes

Pat that salmon dry! This is the single most important step for getting a beautiful, crispy sear on your fish. Use a paper towel to thoroughly dry the fillets on all sides before you season them.
Don’t skip the resting time. Once the salmon is cooked, let it rest for a few minutes off the heat before you flake it. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
Taste your dressing and adjust. Is it tangy enough? Add more lime. Too thick? A little more water. The dressing should be creamy and pourable, so don’t be shy about tweaking it to your preference.
Prep your slaw base in advance. You can shred the cabbage and carrots and slice the onion up to two days ahead. Just keep them stored in an airtight container in the fridge to save precious time when you’re ready to assemble.

How to Make Whole30 Salmon Bowl

Step 1: Start by prepping your salmon. Pat the fillets completely dry with paper towels—this is non-negotiable for a good crust. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Rub this spice mix evenly over all sides of the salmon fillets. Let them sit for about 5 minutes to let the flavors meld while you preheat your skillet.

Step 2: Heat the avocado oil in a large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully place the salmon fillets in the pan, presentation-side down (that’s the side that didn’t have the skin). You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 4-6 minutes, until a beautiful golden-brown crust has formed.

Step 3: Gently flip the salmon fillets. If you’re using skin-on salmon, the skin should release easily from the pan when it’s ready. Cook for another 3-5 minutes on the second side, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and the internal temperature reaches 125°F (52°C) for medium. Transfer the salmon to a clean plate to rest.

Step 4: While the salmon rests, make the slaw. In your medium mixing bowl, combine the shredded red cabbage, shredded carrots, sliced red onion, and chopped cilantro. Toss everything together with your hands to distribute the colors and ingredients evenly. The vibrant purple and orange make this bowl so visually appealing.

Step 5: Now for the magic: the creamy avocado dressing. Scoop the avocado flesh into your blender or food processor. Add the compliant mayonnaise, fresh lime juice, water, and minced garlic. Blend on high until the mixture is completely smooth and creamy. You might need to stop and scrape down the sides once. If it’s too thick, add another tablespoon of water until it reaches a nice, pourable consistency.

Step 6: It’s assembly time! Divide the cauliflower rice between two bowls. Top with a generous handful of the colorful slaw mixture. Flake the rested salmon into large, beautiful chunks and place it over the slaw. Drizzle that gorgeous green avocado dressing over everything. Finish with an extra squeeze of fresh lime juice and maybe another sprinkle of cilantro. Dig in immediately and enjoy the incredible mix of warm, cool, creamy, and crunchy.

Storage & Freshness Guide

Fridge: Store components separately for up to 2–3 days; dressing is best used fresh.
Freezer: Freeze cooked salmon for up to 1 month; slaw and dressing do not freeze well.
Reviving: Bring salmon to room temperature before gently reheating; refresh slaw with a squeeze of lime.

Serving Suggestions

Complementary Dishes

Roasted Asparagus — The earthy, slightly charred flavor of roasted asparagus is a perfect textural and flavor contrast to the fresh, cool slaw.
Sautéed Garlic Mushrooms — Adding a side of savory, umami-rich mushrooms makes the bowl feel even more hearty and satisfying.
Plantain Chips — For a little crunch on the side, some baked plantain chips are a fantastic Whole30-friendly option for scooping up extra dressing.

Drinks

Sparkling Water with Lime — The crisp, clean bubbles and citrus note cut through the richness of the salmon and dressing perfectly.
Iced Herbal Tea — A caffeine-free peppermint or hibiscus tea served over ice is a wonderfully refreshing pairing that won’t overpower the meal’s flavors.
Kombucha — Just check the label for compliance! The natural tang of kombucha complements the acidity in the lime juice and dressing beautifully.

Something Sweet

Chia Seed Pudding with Berries — A simple, make-ahead chia pudding topped with fresh raspberries or blueberries provides a sweet, satisfying end without any sugar crash.
Frozen Banana “Nice” Cream — Just blend a frozen banana until it’s creamy and scoopable. It’s a shockingly delicious and compliant treat that feels like a real dessert.
Apple Slices with Almond Butter — Sometimes the simplest options are the best. The sweet, crisp apple and rich, creamy nut butter are the perfect palate cleanser.

Top Mistakes to Avoid

Mistake: Overcooking the salmon. Salmon continues to cook after it’s off the heat

Whole30 Salmon Bowl

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine American, fusion

Servings 2

Total Time 32 minutes

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Make a delicious and healthy Whole30 Salmon Bowl in under 30 minutes. Perfect for meal prep or a quick dinner. Get the easy recipe here!

Ingredients

For the Salmon:

2 salmon fillets (6-ounce each, skin-on or skinless)
1 tbsp avocado oil or olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt
1/4 tsp black pepper

For the Slaw:

2 cups shredded red cabbage
1 cup shredded carrots
1/4 cup thinly sliced red onion
2 tbsp fresh chopped cilantro

For the Avocado Dressing:

1 large avocado (pitted)
1/4 cup compliant mayonnaise
2 tbsp fresh lime juice
1 tbsp water (to thin dressing)
1 clove garlic (minced)

For serving:

cooked cauliflower rice
lime wedges

Instructions

01
Start by prepping your salmon. Pat the fillets completely dry with paper towels—this is non-negotiable for a good crust. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Rub this spice mix evenly over all sides of the salmon fillets. Let them sit for about 5 minutes to let the flavors meld while you preheat your skillet.
02
Heat the avocado oil in a large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully place the salmon fillets in the pan, presentation-side down (that's the side that didn't have the skin). You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 4-6 minutes, until a beautiful golden-brown crust has formed.
03
Gently flip the salmon fillets. If you’re using skin-on salmon, the skin should release easily from the pan when it's ready. Cook for another 3-5 minutes on the second side, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and the internal temperature reaches 125°F (52°C) for medium. Transfer the salmon to a clean plate to rest.
04
While the salmon rests, make the slaw. In your medium mixing bowl, combine the shredded red cabbage, shredded carrots, sliced red onion, and chopped cilantro. Toss everything together with your hands to distribute the colors and ingredients evenly. The vibrant purple and orange make this bowl so visually appealing.
05
Now for the magic: the creamy avocado dressing. Scoop the avocado flesh into your blender or food processor. Add the compliant mayonnaise, fresh lime juice, water, and minced garlic. Blend on high until the mixture is completely smooth and creamy. You might need to stop and scrape down the sides once. If it's too thick, add another tablespoon of water until it reaches a nice, pourable consistency.
06
It's assembly time! Divide the cauliflower rice between two bowls. Top with a generous handful of the colorful slaw mixture. Flake the rested salmon into large, beautiful chunks and place it over the slaw. Drizzle that gorgeous green avocado dressing over everything. Finish with an extra squeeze of fresh lime juice and maybe another sprinkle of cilantro. Dig in immediately and enjoy the incredible mix of warm, cool, creamy, and crunchy.