Keto Green Bowl with Baked Salmon & Mexican Green Chimichurri Sauce
The inspiration behind this dish comes from Mexican cuisine, known for its vibrant and fresh sauces, combined with the contemporary health food trend. The idea of pairing Salmon, an omega-3 rich fish, with a bright Mexican Chimichurri Sauce full of fresh herbs reflects a modern and conscious approach to eating, where wellness and eating pleasure are in harmony, accompanied with spinach, zucchini and brussels sprouts will add a comforting touch to your meals.
Nutritional facts
Protein
39g
Carbs
14g
Calories
510kcal
Fat
36g
Ingredients
Canola and Olive Oil Blend, Butter, Oregano, Spinach, Broccoli , Garlic Powder, Black Pepper, Cumin, Cilantro, Lemon, Garlic, Brussel Sprouts, Sweet Paprika, Zucchini, Kosher Salt, Apple Cider Vinegar, Lemon Juice, Crushed Red Pepper, Salmon, Italian Parsley
Contains milk, fish.
Reviews
4.5
Based on 25 reviews
I loved the Chimichurri sauce. It was a perfect match to the seasoning on the salmon! Amazing!
Maya · 11/13/25
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About Tlacualli .
Tlacualli is a Nahuatl (Uto-Aztecan language of Nahuatl people of Mexico) and signifies connection through food. Chef Santiago Lopez is native to Mexico; extremely passionate about his roots, especially the diversity found in Mexican gastronomy. To this Chef, cooking is not just about putting a dish on the table. It's about passion, love, and subtlety in the preparation. It's finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony. Chef Lopez "love of cooking began 25 years ago at the age of 12 when he started working in restaurants in Mexico. Lopez found his true passion there and decided to dedicate himself to discovering great contrasts and diversity in gastronomy. He arrived in New York at the age of 20. Since then he has focused on developing his passion. His first experience was at a Mexican restaurant, La Hacienda. Lopez then assisted with the opening of the Dos Caminos Restaurant in New York. He went on to work at the Rosa Mexican Restaurant, where he trained the staff at the Atlanta opening, and ended his stay there as a pastry chef. After 25 years in this beautiful profession, this chefs have realized only one thing: he does not cook to live, he lives to cook.
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