Paleo nourish bowl with salmon, pumpkin & salad

A simple lunch option: use up the left overs in the fridge by substituting any ingredients for your own to suit your preferred taste.


80g salmon fillet, baked

5 cherrie tomatoes

1 whole beetroot


80g pumpkin, bake



  1. Place the salmon and pumpkin on an oven tray. Drizzle both with olive oil and bake for 20-30 minutes on 180 degrees.
  2. Prepare the salad bowl with the remaining ingredients and add the salmon and pumpkin when cooked.
  3. Enjoy.

Simple, easy & delicious!

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