Description
These Spring Salmon Bowls with Asparagus and Peas are a vibrant and nourishing meal that captures the essence of the season. Featuring crispy salmon, tender asparagus, sweet peas, and a medley of fresh herbs, this dish is both satisfying and refreshing.
Ingredients
Units
Scale
- For the Salmon:
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- fortheloveofgourmet.com
- The Roasted Root
- For the Vegetables:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen peas
- 4 radishes, thinly sliced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- For the Grain Base:
- 2 cups cooked quinoa, brown rice, or farro
- For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper, to taste
- For Garnish:
- Fresh dill, chopped
- Fresh mint, chopped
- Microgreens or arugula (optional)
- Lemon wedges
Instructions
- Prepare the Salmon:
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Drizzle with olive oil and season with garlic powder, onion powder, paprika, salt, and pepper.
- Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- The Roasted Root
- Sauté the Vegetables:
- While the salmon is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the asparagus and cook for 3–4 minutes until tender-crisp.
- Add the peas, radishes, and red onion, cooking for an additional 2–3 minutes.
- Season with salt and pepper to taste.
- The Roasted Root
- Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey or maple syrup, salt, and pepper until well combined.
- Assemble the Bowls:
- Divide the cooked grains among four bowls.
- Top each with a portion of the sautéed vegetables and a salmon fillet.
- Drizzle with the lemon dressing.
- Garnish with chopped dill, mint, microgreens or arugula, and serve with lemon wedges.
Notes
- For added creaminess, consider adding sliced avocado to each bowl.
- This recipe is versatile; feel free to substitute or add other spring vegetables like snap peas or baby spinach.
- The dressing can be made ahead of time and stored in the refrigerator for up to 3 days.
- Details
Nutrition
- Calories: 520
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 85mg
