Master this Cruciferous Medley Salmon Bowl with Trifecta

Meet our new chef, Tsipi Kaplan. Watch as she teaches you how to turn Trifecta meal prep items — like their perfectly portioned salmon — into a simple, KetoFLEX 12/3 detoxifying Cruciferous Medley Bowl (recipe below).

Get 50% off your first box plus a FREE pack of 4 salmon filets with code: apollony2026, offer good through 1/31.

Watch here:

Cruciferous Medley Bowl
with Salmon

Ingredients

• 2 Trifecta cooked salmon fillets
• 3 cups Trifecta cooked broccoli florets, cut into bite-size pieces and very well drained
• 1 tbsp avocado oil
• 3 cups coleslaw mix
• 2 tbsp fresh lime juice (from about 1 medium lime)
• 1½ tsp coconut aminos
• 1 tsp allulose
• ½ tsp chili flakes
• 1 tsp sesame seeds
• 1- 4 tbsp high polyphenol extra virgin olive oil (EVOO) to finish

Directions

1. Heat the avocado oil in a large skillet over medium-low heat.
2. Add the coleslaw mix and sauté for about 3 minutes, until just softened and glossy, with no browning.
3. Add the broccoli florets and cook for 1–2 minutes, stirring gently to warm through and evaporate any excess moisture.
4. Add the lime juice, coconut aminos, allulose, and chili flakes. Stir gently to coat the vegetables, then reduce the heat to low.
5. Place the salmon fillets on top of the vegetable mixture. Cover the pan and warm gently for 4–6 minutes, until the salmon is heated through.
6. Remove from the heat and divide the vegetables and salmon between two bowls.
7. Sprinkle with sesame seeds and drizzle the EVOO over the top just before serving.
8. Serve warm, with a wedge of lime for squeezing if desired.