Salmon Bowl
Blackened salmon and roasted veggies with a crisp salad and creamy herb dressing. This is hands down the best salmon bowl. It’s quick, easy, nutrient packed and incredibly versatile. It is sure to be a family favorite.
Why I love this dish
- Perfect weeknight meal. This salmon bowl is done in under 30 minutes, making it perfect for a weeknight dinner.
- Versatile. One of my favorite things about this meal is that you can switch up the veggies and use whatever you have on hand.
- Packed with healthy fats. With the blackened salmon and creamy avocado herb dressing you are getting tons of omega 3 fatty acids!
- Easy to make. This recipe is incredibly easy to make no matter your skill level.
- Family favorite. This is something we have every single week, it’s a true family favorite.
- Balanced meal. It has every aspect of a balanced meal – protein, carbohydrates, healthy fats, fiber, antioxidants, and plenty of vegetables.
Ingredients & Substitutions
- Extra Virgin Olive Oil: To cook the salmon and veggies. Some will also be used in the dressing.
- Wild Caught Sockeye Salmon: You can use one big 1 lb piece of salmon or two separate filets.
- Veggies: This dish is so versatile and we switch up the veggies depending on what we have and what is in season. I love the combo of sweet potato and cauliflower. I also added broccoli rabe.
- Greens: I serve the salmon and roasted veggies over a lightly tossed salad. Use whatever greens you prefer.
- Fresh Herbs: I love adding fresh herbs to give a fresh vibrancy to the dish. I added parsley and cilantro.
- Avocado: This adds another level of creaminess and healthy fats.
- Lemon: Juice from half a lemon gives a little acidity to the dressing and balances things perfectly.
How to Make
Step 1
Make the dressing. Add all ingredients to a high speed blender and blend until creamy. Add cold water to get desired thinness. Set aside.
Step 2
Prep and cook sweet potato & cauliflower. Preheat oven to 425. Toss cauli and sweet potato with olive oil, salt & pepper. Spread on baking sheet and bake for about 20-25 minutes.
Step 3
Prep and cook broccoli rabe. Toss broccoli rabe in olive oil, salt and pepper. Add to sheet pan after 15 minutes. Cook for 5-10 minutes. Remove veggies from oven.
Step 4
In a cast iron skillet, add 1 tbsp olive oil. Sprinkle salmon with salt. Once oil is HOT, Place salmon skin side up in skillet. Cook for about 3-5 minutes. Then place flip salmon so the skin is facing down. Place in the oven and bake for about 5-7 minutes.
Step 5
Assemble bowls then enjoy!
- Toss greens in dressing. Add roasted veggies to bowl, then ad salmon and top with more dressing. Enjoy!
Expert Tips
- When cooking the salmon for this salmon bowl, you want to make sure the oil on the cast iron is hot before you place the salmon on. This will give a nice crisp layer on the top. Don’t leave it too long or it will burn.
- How to know when the salmon is done. The Salmon will start to have white stuff coming out of the top and sides when it is done.
- Add some fun spices to the cauliflower and sweet potato. I love seasoning with turmeric and a little bit of cayenne to up the flavor.
- Use an immersion blender or high speed blender for the dressing. Slowly add in water to thin to desired consistency.
- To save time – make the dressing ahead of time and cut up all of the veggies and store it all in the fridge in airtight containers until you are ready to cook.
- Add 1 tbsp tahini to the sauce for a slight nutty flavor and extra creaminess.
Frequently Asked Questions
How do I store the dressing?
The dressing can be stored in an airtight container in the fridge for up to 4 days.
What to put in a salmon bowl?
The great thing about this recipe is how versatile it is. You can switch up the veggies and use whatever you have on hand. I love using broccoli, sweet potatoes, and cauliflower.
Is it gluten and dairy free?
Yes! The bowl is naturally gluten free and the creamy dressing is made using only avocado and tahini keeping it dairy free.
Salmon Bowl
Ingredients
- 3 tbsp olive oil
- 2 6-8oz wild caught salmon filets
- 1 head cauliflower, cut into florets
- 1 large sweet potato, cut into 1 inch pieces
- ½ bunch broccoli rabe
- 4 cups greens of choice
- salt and pepper, to taste
Creamy Herb Dressing
- 2-3 tbsp olive oil
- ½ avocado
- handful fresh parsley, chopped
- handful fresh cilantro, chopped
- ½ lemon, juice
- salt and pepper, to taste
- water, to thin
Instructions
Dressing
- Add all ingredients to a high speed blender and blend until creamy. Add cold water to get desired thinness. Set aside.
Bowls
- Preheat oven to 425. Toss cauli and sweet potato with olive oil, salt & pepper. Spread on baking sheet and bake for about 20-25 minutes.
- Toss broccoli rabe in olive oil, salt and pepper. Add to sheet pan after 15 minutes. Cook for 5-10 minutes. Remove veggies from oven.
- In a cast iron skillet, add 1 tbsp olive oil. Sprinkle salmon with salt. Once oil is HOT, Place salmon skin side up in skillet. Cook for about 5-7 minutes.
- Toss greens in dressing. Add roasted veggies to bowl, then ad salmon and top with more dressing. Enjoy!
Notes
- When cooking the salmon for this salmon bowl, you want to make sure the oil on the cast iron is hot before you place the salmon on. This will give a nice crisp layer on the top. Don’t leave it too long or it will burn.
- How to know when the salmon is done. The Salmon will start to have white stuff coming out of the top and sides when it is done.
- Add some fun spices to the cauliflower and sweet potato. I love seasoning with turmeric and a little bit of cayenne to up the flavor.
- Use an immersion blender or high speed blender for the dressing. Slowly add in water to thin to desired consistency.
- To save time – make the dressing ahead of time and cut up all of the veggies and store it all in the fridge in airtight containers until you are ready to cook.
- Add 1 tbsp tahini to the sauce for a slight nutty flavor and extra creaminess.