Crispy Salmon Bowl & Greek Salad

1: Make the lemon marinade with olive oil, lemon juice, fresh garlic, dried basil, dried oregano, sea salt, and pepper.

2: Toss the cauliflower rice with the marinade and sauté in a pot over the stove.

3: Use the marinade for the cucumber, cherry tomato, red onion, and feta salad.

4: Coat the skillet with the marinade and pan-sear the salmon.

5: For the grilled chicken Greek salad, toss romaine lettuce, cucumbers, cherry tomatoes, and red onions with a balsamic dressing made from olive oil, balsamic vinegar, sea salt, and pepper.

6: Top the salad with grilled chicken roasted with olive oil, savory spices, and baked at 425°F for 20 minutes.

7: Add air-fried roasted chickpeas coated with balsamic dressing and a schmear of tzatziki sauce on top.