Lemon Garlic Salmon Salad Bowls
Brighten up your meals with these Lemon Garlic Salmon Salad Bowls a fresh, flavorful dish that’s perfect for healthy lunches or light dinners. Tender, flaky salmon infused with zesty lemon and savory garlic pairs beautifully with crisp greens, vibrant veggies, and a refreshing dressing.
Ingredients
- For the Salmon:
- 2–4 salmon fillets (about 6 oz each)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp lemon zest
- Salt and black pepper, to taste
- ½ tsp paprika (optional)
- 1 tbsp fresh parsley, chopped
- For the Salad Bowls:
- 4 cups mixed salad greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 avocado, diced
- ¼ red onion, thinly sliced
- ½ cup cooked quinoa or brown rice (optional, for extra substance)
- For the Dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp honey or maple syrup
- Salt and pepper to taste
Instructions
- Step 1: Prepare the Salmon : Pat salmon fillets dry with paper towels. In a small bowl, mix olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, and paprika. Rub the mixture evenly over both sides of the salmon fillets.
- Step 2: Cook the Salmon : Stovetop method: Heat a non-stick skillet over medium-high heat. Add salmon, skin-side down if applicable. Cook 4–5 minutes per side until cooked through and golden. Oven method: Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet and bake 12–15 minutes, until salmon flakes easily with a fork.
- Step 3: Prepare the Salad Bowls : In large salad bowls, combine mixed greens, cherry tomatoes, cucumber, avocado, red onion, and cooked quinoa or rice if using. Set aside while preparing the dressing.
- Step 4: Make the Lemon-Garlic Dressing : In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, honey, salt, and pepper until emulsified. Taste and adjust seasoning as needed.
- Step 5: Assemble the Bowls : Drizzle the dressing over the salad and toss lightly. Place the cooked salmon fillet on top of each salad bowl. Garnish with fresh parsley or extra lemon slices.