thepioneerwoman5.0
Green Goddess Salmon Grain Bowls
This salmon grain bowl combines fresh herbs and avocado to make a tasty green goddess dressing drizzled over a salmon and quinoa base.
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●baking sheet
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 450˚ and line a baking sheet with foil. Bring 2 cups water and 1 tablespoon olive oil to a boil in a medium saucepan. Stir in 1 teaspoon salt and the quinoa. Reduce the heat so the water is barely simmering, cover and cook until the quinoa is tender, about ⏱️ 15 minutes. Set aside, covered, for ⏱️ 10 minutes. Fluff with a fork and stir in the lemon zest.
2
Meanwhile, lay the salmon on the baking sheet. Brush with the remaining 1 tablespoon olive oil and season with 1 teaspoon salt, the pepper and ½ teaspoon dried dill. Roast until just cooked through, 10 to ⏱️ 12 minutes. Switch to broil and broil until the top is browned, about 1 more minute. Drizzle with the juice of 1 lemon and let cool while you make the dressing.
3
Combine the parsley, 1 cup spinach, 1 avocado, the mayonnaise, buttermilk, garlic, capers and the juice of the remaining lemon in a blender. Season with the remaining ½ teaspoon each salt and dried dill and a few grinds of pepper. Blend until very smooth.
4
To assemble, divide the quinoa among bowls. Top with the remaining spinach. Flake the salmon into chunks; add to the bowls along with the cabbage and snap peas. Slice the remaining avocado and add to the bowls. Drizzle with the dressing; top with the sunflower seeds.
Nutrition Facts
calories
1021 Calories
fat Content
74 g
fiber Content
13 g
sugar Content
5 g
sodium Content
1127 mg
protein Content
47 g
trans Fat Content
0 g
cholesterol Content
106 mg
carbohydrate Content
33 g
saturated Fat Content
12 g
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