Salmon & Tabbouleh Low-Carb Bowl

If you prefer to have two large meals a day rather than three regular ones, or you’ve been exercising, this keto-friendly Salmon Bowl with Tabbouleh is the perfect dish for you. It’s also one of my favourite meals to break a fast with if you’ve been practising intermittent fasting. I much prefer to eat this way than little and often. Carb up keto meals really work for me.

Please don’t shy away from a carb up keto meal. Remember, eating super low carb may not be the best strategy in the long term, and is not even recommended for everyone, especially for those with thyroid issues. This keto meal is full of nutritious ingredients high in electrolytes, lots of nonstarchy vegetables and healthy omega 3 fats that will keep you feeling fuller for longer and healthy in the long run.

I love this dish and make variations of it time and time again. I hope you enjoy it guys!

Step-by-step

1. Preheat the oven to 180 °C/ 350 °F (fan assisted) or 200 °C/ 400 °F (conventional). Line a baking tray with greaseproof paper. Season the salmon with salt, pepper and 1 tsp of olive oil. Place on the tray (skin side up) and roast in the oven for 25 minutes until cooked through and the skin is crisp. Option to pan fry if you prefer.

   

2. Blitz the cauliflower florets using the S blade or a grating blade of your food processor until it resembles a rice size consistency.

3. Place in a bowl and microwave on high for 4 minutes. Remove from the microwave and allow to cool. (Option to transfer to a muslin cloth and squeeze out the excess water.) This makes it fluffier. Fluff with a fork.

4. Mix the olive oil, lemon, salt and pepper together in a small bowl.

   

5. Add the chopped red cabbage, sugar snap peas, red onion, red pepper, fresh herbs (plus optionally add pomegranate seeds). Add the olive oil dressing and half of the feta to the cooled cauliflower rice. Toss to combine.

   

6. Mix the basil yoghurt dressing ingredients together in a small bowl. Place the tabbouleh in your serving bowl.

   

7. Top with roast salmon, the remaining feta and basil yoghurt dressing.

   

8. Best fresh but can be stored in the fridge for 3 days.

   

Recipe

Salmon & Tabbouleh Low-Carb Bowl

★★★★★4.6 (31 ratings)

Roasted salmon served on top of low-carb tabbouleh and topped with a simple basil-yogurt dressing. This ...

Hands on

20m

Overall

30m

Servings

2

9.6 g

Net carbs

42.8 g

Protein

45.2 g

Fat

629

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 2 serving

• Salmon & tabbouleh bowl:
• 2 medium salmon fillet (300 g/ 10.6 oz)
• sea salt and black pepper, to taste
• 1 tbsp extra olive oil or ghee (15 ml)
• ¹/₂ small cauliflower (240 g/ 8.5 oz) - will make 2 cups of cauliflower rice
• ¹/₂ cup shredded red cabbage (35 g/ 1.2 oz)
• ¹/₄ cup chopped sugar snap peas (25 g/ 0.9 oz)
• ¹/₃ cup chopped red pepper (50 g/ 1.8 oz)
• ¹/₄ small red onion, finely sliced (15 g/ 0.5 oz)
• Optional: 1 tbsp pomegranate seeds (5 g/ 0.2 oz)
• ¹/₄ cup chopped fresh parsley (15 g/ 0.5 oz)
• 2 tbsp chopped fresh mint
• ¹/₂ cup crumbled feta (75 g/ 2.7 oz)
• 3 tbsp olive oil (45 ml)
• 2 tsp fresh lemon juice
• Basil yogurt dressing
• 1 heaped tbsp full-fat 5% Greek yogurt (30 g/ 1.1 oz)
• 1 tbsp chopped fresh basil
• 1 tsp fresh lemon juice
• sea salt and black pepper, to taste

Instructions

1. Preheat the oven to 180 °C/ 350 °F (fan assisted) or 200 °C/ 400 °F (conventional). Line a baking tray with greaseproof paper. Season the salmon with salt, pepper and 1 tsp of olive oil. Place on the tray (skin side up) and roast in the oven for 25 minutes until cooked through and the skin is crisp. Option to pan fry if you prefer.

2. Blitz the cauliflower florets using the S blade or a grating blade of your food processor until it resembles a rice size consistency.

3. Place in a bowl and microwave on high for 4 minutes. Remove from the microwave and allow to cool. (Option to transfer to a muslin cloth and squeeze out the excess water.) This makes it fluffier. Fluff with a fork.

4. Mix the olive oil, lemon, salt and pepper together in a small bowl.

5. Add the chopped red cabbage, sugar snap peas, red onion, red pepper, fresh herbs (plus optionally add pomegranate seeds). Add the olive oil dressing and half of the feta to the cooled cauliflower rice. Toss to combine.

6. Mix the basil yoghurt dressing ingredients together in a small bowl. Place the tabbouleh in your serving bowl.

7. Top with roast salmon, the remaining feta and basil yoghurt dressing.

8. Best fresh but can be stored in the fridge for 3 days.

Nutrition per serving

Carbs 6%Protein 28%Fat 66% of calories

Net carbs

9.6 g

Total carbs

13.9 g

Fiber

4.3 g

Sugars

7.2 g

Protein

42.8 g

Fat

45.2 g

Saturated fat

11.8 g

Calories

629 kcal

Sodium

544 mg · 23.7% RDA

Magnesium

91 mg · 22.7% RDA

Potassium

1,259 mg · 63% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Salmon, raw	0 g	32.4 g	8.9 g	219
Salt, sea salt	0 g	0 g	0 g	0
Olive oil, extra virgin	0 g	0 g	6.7 g	60
Cauliflower rice, homemade (cauli-rice, KetoDiet app)	3.6 g	2.3 g	0.3 g	30
Cabbage, red, fresh	0.9 g	0.3 g	0 g	5
Peas, sugar snap, fresh	0.6 g	0.3 g	0 g	5
Peppers, red bell, fresh	1 g	0.2 g	0.1 g	8
Onion, red, fresh	0.5 g	0.1 g	0 g	3
Parsley, fresh (spices)	0.2 g	0.2 g	0.1 g	3
Mint, fresh	0.2 g	0.1 g	0 g	2
Feta cheese	1.5 g	5.3 g	8 g	99
Olive oil, extra virgin	0 g	0 g	20.3 g	179
Lemon juice, fresh	0.3 g	0 g	0 g	1
Yogurt, plain (full-fat, Greek style, 5% fat)	0.6 g	1.4 g	0.8 g	14
Basil, fresh	0 g	0.1 g	0 g	1
Lemon juice, fresh	0.1 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Total	9.6 g	42.8 g	45.2 g	629

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Shellfish free
• Beef free
• Pescatarian