Skillet Salmon with Kitchari-Spiced Veggies – Clean, Cozy, and Deeply Nourishing
If you’re craving something deeply grounding, anti-inflammatory, and easy to whip up on a busy night, this skillet salmon with warming kitchari veggies hits the spot. It’s high-protein, blood-sugar balancing, and packed with spices that support digestion, detox pathways, and mood regulation.
This dish is bright enough to feel fresh and grounding enough to land you back in your body. It’s a “one-skillet meets Ayurvedic soul food” situation. Think golden-roasted veggies spiced with kitchari magic, crisp chickpeas for texture, and perfectly seared salmon with a salty, savory crust—all layered together in one gorgeous bowl.
Why You’ll Love It:
High-Protein + Blood Sugar Friendly – Salmon + chickpeas keep you fueled and balanced
Spice-Infused + Digestive-Friendly – Classic kitchari seasoning warms the belly and supports gut flow
Rich in Omega-3s – Anti-inflammatory fats for brain, skin, and hormone support
Easy & Quick – One pan for the veggies, one for the salmon—done in under 30 min
Perfect for Leftovers – Make extra veggies and eat all week!
Ingredients:
For the Veggies:
1 heaping cup brussels sprouts, halved
1 cup broccoli florets
1 cup cauliflower florets
1 can (15 oz) chickpeas, rinsed & drained
1 tbsp avocado oil (high-heat safe)
1 tsp cumin
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp fennel seeds (optional, but lovely)
** Banyan Botanicals makes a great pre-mixed kitchari spice blend if you don’t want to mess with the above individual spices!**
1/2 tsp sea salt (Celtic if you have it)
Pinch of black pepper
Optional: sprinkle of cayenne for a kick
For the Salmon:
1 salmon filet (wild-caught if possible)
1 tbsp avocado oil (don’t use olive oil here—it turns toxic at high heat!)
1/2 tsp Celtic sea salt
1–2 tsp “Everything Bagel” seasoning (adds crunch + flavor without fuss)
How To Make It:
Step 1: Roast the Veggies
Preheat oven to 400°F. Toss the brussels, broccoli, cauliflower, and chickpeas with avocado oil and all your kitchari spices. Spread them on a sheet pan (not too crowded or they’ll steam). Roast for 25–30 minutes, tossing halfway, until crispy on the edges and golden.
Step 2: Sear the Salmon
While the veggies roast, heat a skillet (cast iron if you’ve got it) over medium-high heat. Pat salmon dry with a paper towel. Rub with avocado oil, sprinkle with Celtic sea salt and everything bagel seasoning.
Once the pan is hot (but not smoking), place salmon skin-side down. Let it sear, undisturbed, for 4–5 minutes, then flip and cook for another 2–3 minutes until the center is just opaque.
Step 3: Assemble
Scoop a hearty portion of your kitchari veggies into a bowl. Nestle a filet of salmon on top. Sprinkle extra sea salt, lemon, or herbs if you’re feelin’ fancy.
Tweaks & Additions:
Want it saucy? Add a drizzle of tahini or coconut yogurt with lemon.
Feeling fancy? Top with microgreens or toasted sesame seeds.
Vegetarian? Swap salmon for roasted tofu or tempeh seasoned the same way.
Low-FODMAP? Skip the chickpeas and add more greens or root veg.
Need more carbs? Serve over quinoa, rice, or millet for a bigger energy boost.
Why This Bowl is More Than Just Delicious:
Omega-3s from Salmon – Anti-inflammatory, mood-boosting, supports hormone balance + skin health
Kitchari Spices – Ayurvedic blend that aids digestion, reduces bloat, and supports detox
Cruciferous Veggies – Support estrogen metabolism + liver detox pathways
Chickpeas – Fiber-rich plant protein that balances blood sugar and feeds your gut microbes
Avocado Oil – High smoke point and loaded with healthy monounsaturated fats for hormone and brain support