For the last four months, we’ve been dealing with a non-working oven on our stove that is less than two years old.  This isn’t a low end stove either, our previous homeowners nailed the kitchen renovation and I’m so glad they did (because I would have hated to do it with two young kids at home and they had FOUR).  Thankfully we have a home warranty in place but if you’ve ever dealt with a home warranty claim you know it isn’t a fast or painless process.  My love for our tile makes up for my current relationship with our oven.

Scenes from repairman #4’s visit:

In the meantime, I’ve become even more talented at cooking anything & everything in a skillet.  I even managed to heat up some store bought paleo donuts in my cast iron the other day.  We don’t own a microwave so that has added to the oven excitement.  It helps that my favorite cast-iron pan was a hand-me-down from my great grandmother, is from the 1800s, and will stand up to anything at this point.

One of my favorite quick, stove-top meals has become this Salmon Veggie Bowl that I made one night while trying to use up some of the carrots in our fridge.  I accidentally WAY overbought when I ordered through Amazon’s Prime Now grocery service.  This is also a great way to get in a ton of vegetables and my kids are really onboard with any variety of stir-fry veggie bowl.  They also think cauliflower rice is legit rice and I’m not explaining the difference.  Look at all of the pretty colors!

While this recipe can look a bit complicated, I promise it is really really easy.  I made it last night after a late evening at soccer practice and it was ready and on the table in 17 minutes.  I was moving fast.

I like to use three separate skillets to be more efficient but you could easily cook on portion and then set it aside and move onto the next section.  It’s just more fun to pretend you are on Chopped or Top Chef and having to work at an unreasonable pace.   I promise though, SO easy.  Just get all of your ingredients together and do one skillet at a time.  Then make someone else clean up all of those skillets.

Salmon Veggie Bowl with Cauliflower Rice

One of my go-to, nutrient-dense, real food recipes and it's a kid favorite too.  Don’t let this ingredient list or recipe scare you, it really is super easy to make.  I just like to break it down into three parts & three skillets to make it easy to follow and really quick to cook since I always seem to be making this at the last minute.

Cuisine Autoimmune Protocol, Gluten Free, Keto, Nutrient Dense, Paleo, Whole Foods, Whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


For the Vegetables (skillet #1):

  • 5 large carrots grated or thinly sliced
  • 2 medium zucchini diced
  • ½ medium purple cabbage chopped
  • 1 tbsp coconut oil, olive oil or avocado oil
  • 3 tbsp coconut aminos This is a soy sauce alternative that tastes better
  • 1 tbsp apple cider vinegar A rice vinegar will work if rice isn't an issue
  • 2-3 tsp ginger root powder
  • 2 tsp garlic powder or 2 garlic cloves diced
  • ½ tsp salt

For the Salmon (skillet #2):

  • 4 Orca Bay Salmon fillets usual about 4oz-6oz each
  • 1 tbsp coconut oil, olive oil or avocado oil
  • ½-1 tsp sea salt
  • ½ tsp pepper eliminate for AIP

For the Cauliflower Rice (skillet #3):

  • 1 medium Cauliflower or 1 bag of frozen riced cauliflower
  • 1 tbsp coconut oil, olive oil or avocado oil grass-fed butter works great too!


For the Vegetables (skillet #1):

  1. Heat 1 tbsp of oil in a skillet, add the chopped carrots and zucchini and saute for about 5 minutes or until zucchini is soft.
  2. Add the purple cabbage, coconut aminos, apple cider vinegar, ginger, garlic and sea salt
  3. Stir to combine and allow it to cook on low heat while everything else is prepared.

For the Salmon (skillet #2):

  1. Pat the salmon dry and season generously with salt and pepper (exclude pepper for AIP). It’s pretty hard to oversalt this unless you just get really crazy.
  2. Heat up 1 tbsp of your oil of choice in a 2nd skillet.
  3. Add the salmon and cook for approximately 3 minutes on each side. It will flake easily when cooked. Remove the salmon and allow to rest.

For the Cauliflower Rice (skillet #3):

  1. If you are using fresh cauliflower, remove the largest portion of the stalk and dice the cauliflower into rice-sized pieces.
  2. If you are using a frozen bag of riced cauliflower, break up any large chunks of frozen cauliflower in the bag before opening.
  3. Heat 1 tbsp of your oil of choice in a skillet, add your riced cauliflower to the pan. If dairy isn’t an issue, grass-fed butter can taste great as well. Toss the cauliflower thoroughly in the oil.
  4. Allow it to cook until the cauliflower has softened very slightly.
  5. Combine the riced cauliflower into Skillet #1 containing your other vegetables.
  6. All done! Now just add your veggies to a bowl and top with flaked salmon. Enjoy!

Salmon Veggie Bowl with Cauliflower Rice – Autoimmune Protocol, Whole30, Paleo and Keto Friendly