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It couldn’t get any better than this! Earlier this week, I gave a glimpse on Instagram Stories of my recipe development process. This process involves a lot of careful planning, flavor profile research, and sketching out. Yes, I sketch out my meals… well, at least the ones that I plan to photograph. Then comes the prepping and cooking and using large tweezers to carefully place my ingredients. It sounds odd, but when it comes to food styling, every single thing must ideally be placed.
I might have to do a post or a vblog on this whole process, the tips & tricks of food styling and the various tools and books I use.
But, back to this dish. It was absolutely amazing! The key and star ingredient is Bok Choy. This quick cooking green pairs well with every single element on this plate. From the black sesame seeds and salmon to the shallots and turnips to the almonds and the subtle hint of lime from the chili lime sea salt. It seems and sounds complicated but, it’s easy to whip up for a delicious weeknight meal.
What You’ll Need
Root Vegetables: 1 sweet potato (roughly 150g) 1 turnip 1/2 tbsp coconut oil San Francisco Salt Co Chili Lime Sea Salt.
Bok Choy: 4 bunches of baby bok choy, cut in half coat in 1/2 tbsp coconut oil 1 tsp coconut aminos chili lime sea salt Atlantic salmon: 2 4 oz atlantic salmon filets 1/2 tbsp coconut oil chili lime sea salt 1 lime, sliced in medallions 2 bulbs of shallot, sliced 4 garlic cloves
1. Root veggies: preheat oven to 450F. wash, peal, slice in medallions 1 small sweet potato (roughly 150g) and 1 turnip and coat with 1/2 tbsp coconut oil and season with chili lime sea salt. and bake for 20 minutes.
2. Bok Choy: coat in 1/2 tbsp coconut oil, 1 tsp coconut aminos, and chili lime sea salt. Bake at 450F for 6 min in a covered baking dish.
3. Salmon: coat 1 filet of salmon with coconut oil, chili lime sea salt, and sliced lime and bake for 12-15 minutes at 450F with 1 sliced up shallot and 4 garlic cloves.
4. Purple cauli-rice: Rice 1/2 head of purple cauliflower. add to a food processor and pulse 5-6 times or until it’s a rice consistency. Heat 1/2 tbsp coconut oil in a skillet over a medium heat. Add in cauli-rice, 1 tbsp coconut flakes, and season with sea salt. Cook for about 7-8 minutes.
Plate and sprinkle with black sesame seeds, shaved almonds, a few dried cranberries, and lime wedges.
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.