Another bowl of repurposed leftovers, this time with salmon for its heart-healthy omega-3 fatty acids, EPA and DHA. Sources of omega-3's should play an important role in your diet, whether you eat seafood or not. Fish oil is an easy substitute if you don't like fish, and walnuts, flax seeds, and chia offer some benefit, but at much lower levels because of necessary conversions that change them to the longer chain fats that are naturally in fish.
My ideal with these bowls is half vegetables, a protein source, and a legume or grain, with the preference being legume (bean) for the extra fiber for satiety and gut health.
Brussels Sprouts with Nutritional Yeast
Salmon with lemon pepper, lemon juice and zest
Parmesan crisps @cellowhisps
Squeeze of lemon
For the brussels:
Halve, toss with enough avocado oil to coat, then toss with a generous amount of nutritional yeast for a cheesy, salty, delicious flavor that is a great source of B vitamins. Roast at 400-425 till browned and crisp. Make a full tray because they are addicting! They can also be sauteed - just add the nutritional yeast halfway through the cooking. .
For the Caesar dressing:
1/2 c parmesan or pecorino romano
1/ 2 c mayonnaise
1/4 c water
2 tsp red wine vinegar
1-2 cloves garlic
2 anchovy fillets (substations in an older post for a chicken Caesar salad)
1/2 tsp Worcestershire sauce
1/4-1/2 tsp Tabasco sauce
1/2+ tsp course ground black pepper
Salt to taste, if needed
Blend all ingredients in a blender and adjust to taste. The flavors develop as it sits, so make it ahead of time if you can.