Keto Baked Salmon, Avocado & Pumpkin Bowls


Step 1Preheat the oven to 210 °C/ 410 °F (conventional), or 190 °C/ 375 °F (fan assisted).

Step 2To roast the pumpkin, slice into 1 cm (1/2 inch) slices. Brush with 1 tablespoon of olive oil and sprinkle evenly with salt. Bake for 20 to 25 minutes, or until cooked through and browned on the outside.

Step 3Line a tray with foil or baking paper and brush lightly with olive oil. Place the salmon (ideally wild) on the tray, skin side down, and brush with 1 tablespoon of olive oil.

Step 4Mix the garlic, chopped dill, salt and olive oil together. Spread evenly over the salmon, then top with the lemon slices. Note: this meal is low FODMAP but if you are very sensitive, skip the garlic.

Step 5After the pumpkin has been baking for 10 minutes, add the salmon and bake 12 to 15 minutes or until just cooked through and flaky. Set aside to cool slightly.

Step 6Make the kale by removing the leaves from the stems, and then roughly chopping. Add to a large bowl, drizzle over 2 tablespoons of olive oil, 1 1/2 tsp of the lemon juice and salt, and then use your hands to massage through the kale.

Step 7To make the smashed avocado, remove the avocado flesh and add to a bowl with 1 tbsp lemon juice, salt and pepper. Optionally add a pinch of chile flakes. Use a fork to roughly mash together. Taste, and season with additional salt and pepper if required.

Step 8To assemble the bowls, divide the kale across two bowls. Add the pumpkin to the side, flake in the salmon, and the smashed avocado on top. Optionally, drizzle with olive oil and more lemon juice, and sprinkle with dill.

Step 9Serve immediately or store in the fridge for up to a day. If you're planning to reheat this meal (the salmon and pumpkin), do not assemble until ready to serve.