Instructions
Step 1. In a bowl, season the salmon cubes with paprika, garlic powder, onion powder, salt, and black pepper.
Step 2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Step 3. Add the salmon cubes and cook for 2 to 3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
Step 4. In the same skillet, add the butter and sliced mushrooms. Sauté for 5 to 6 minutes until browned and tender.
Step 5. Season the mushrooms lightly with salt and pepper and remove from the skillet.
Step 6. Add the asparagus to the skillet and cook for 4 to 5 minutes until tender-crisp and lightly charred.
Step 7. Place the fresh spinach in serving bowls as the base.
Step 8. Arrange the cooked salmon, sautéed mushrooms, roasted asparagus, avocado slices, and sauerkraut over the spinach.
Step 9. Sprinkle with red pepper flakes for a touch of heat.
Step 10. Serve immediately while the salmon and vegetables are warm.
Storage and Reheating Tips
Store leftover salmon and vegetables in separate airtight containers in the refrigerator for up to 3 days.
Keep the avocado and spinach separate and add them fresh when serving.
Reheat the salmon, mushrooms, and asparagus gently in a skillet over medium-low heat until warmed through.
Sauerkraut should be stored refrigerated and added cold after reheating the other ingredients.
This bowl is not recommended for freezing, as the fresh vegetables and avocado will lose their texture after thawing.
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