Gut-Healing Salmon & Cauliflower Rice Bowl Recipe

Ingredients

Marinade

PREP TIME 10m	COOK TIME 30m	TOTAL TIME 40m
YIELD 2

Preheat oven to 180°C.
Line a baking tray and add chopped Brussels sprouts. Coat with 1 tbs oil and season with salt. Add to oven and roast for 20 minutes.
Meanwhile, make marinade by combining all ingredients in a bowl and whisking until combined.
Remove Brussels sprouts after 20 minutes and add salmon fillets to the baking tray. Spoon marinade over salmon fillets and return to oven for a further 13-15 minutes, or until salmon is cooked to your liking.
Whilst salmon is cooking, heat a pan over medium-high heat and add 1 tbsp oil. Add kale and sauté until wilted (2-3 minutes). Remove from pan and set aside.
Heat remaining oil in pan and add cauliflower rice. Season with 1 tsp curry powder and salt and sauté until cooked (2-3 minutes).
Remove salmon and brussels sprouts from oven and serve into two bowls. Add sautéed kale and cauliflower rice to bowls.