Spring Salmon Bowls with Asparagus and Peas

Short Description

Celebrate the fresh, vibrant flavors of the season with Spring Salmon Bowls featuring crisp asparagus, tender green peas, and perfectly broiled salmon. This light yet satisfying dish is ideal for a quick weeknight dinner or a wholesome weekend lunch.

Why You’ll Love This Recipe

• Highlights seasonal vegetables like asparagus and peas
• Ready in just 30 minutes
• A healthy, protein-rich meal packed with nutrients
• Customizable with your favorite grains or greens
• Visually vibrant and appealing for any occasion

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Salmon fillets
• Avocado oil
• Garlic powder
• Onion powder
• Paprika
• Sea salt
• Butter or ghee
• Yellow onion
• Garlic cloves
• Asparagus
• Green peas
• Radishes (optional)

Directions

1. Prepare the Salmon
   Preheat the oven to the high broil setting. Place salmon fillets in a baking dish, drizzle with avocado oil, and rub to coat. Season with garlic powder, onion powder, paprika, and sea salt. Broil for 12–15 minutes until crispy and cooked through. For thick fillets, broil for 12 minutes and then turn off the oven, allowing the salmon to rest in the residual heat for 5–10 minutes.
2. Cook the Vegetables
   While the salmon cooks, melt butter or ghee in a skillet over medium-high heat. Sauté chopped yellow onion until translucent. Add minced garlic, asparagus, and green peas. Cover and cook for 5–10 minutes, stirring occasionally, until the asparagus is tender-crisp.
3. Assemble the Bowls
   Divide the sautéed vegetables among serving bowls. Top each with a salmon fillet. Garnish with thinly sliced radishes if using.

Servings and Timing

• Servings: 2 to 3
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Add a grain base like quinoa, brown rice, or couscous
• Include greens like baby spinach or kale in the sauté
• Garnish with fresh herbs such as dill, parsley, or basil
• Serve with a lemon-yogurt dressing or tahini drizzle
• Substitute salmon with trout or another firm fish

Storage/Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over medium heat or microwave in 30-second intervals to preserve texture and moisture.

FAQs

How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Can I use frozen peas?

Yes, frozen peas work well. Simply thaw before cooking or add directly to the pan and cook a bit longer.

What type of salmon should I use?

Use any fresh salmon fillet such as Atlantic, sockeye, or coho depending on availability and preference.

Can I grill the salmon instead of broiling?

Yes, grilling is a great alternative. Cook over medium-high heat for about 4–5 minutes per side.

What’s a good grain to serve this with?

Quinoa, brown rice, or farro pair well and add heartiness to the dish.

Is there a dairy-free version?

Use avocado oil or a plant-based butter alternative instead of butter or ghee.

Can I prep this in advance?

Yes. Cook the salmon and vegetables ahead of time and reheat when ready to serve.

How long will leftovers last?

Leftovers will stay fresh in the refrigerator for up to 3 days.

Is this suitable for meal prep?

Absolutely. It stores and reheats well, making it ideal for meal planning.

Can I make this low-carb?

Yes. Skip the grain base and serve with extra vegetables or a salad to keep it low in carbohydrates.

Conclusion

Spring Salmon Bowls with Asparagus and Peas offer a wholesome, delicious way to embrace the best of seasonal ingredients. With minimal prep and maximum flavor, this meal is both convenient and nourishing—perfect for any day of the week.

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