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Salmon and Spring Veggie Bowl with Basil Avocado Dressing


4 Servings

Bowls have become increasingly popular over the last five years or so– which is both ironic (as they’re really just another way of “plating” a dish) and great, since they tend to have a solid footing in healthier foods, recipes, etc. However, there has also been a trend of complexity – where the recipes call for a zillion add-ons, making them time consuming, pricier, and a bit overwhelming to take on. Here to help is a SIMPLE bowl. Not a lot of add-ons, but full of healthy fats, complex carbs, and most of all FLAVOR :)



Organic Atlantic Salmon                              ~ 1.5 – 2 lbs.

Organic Asparagus                                         One bunch – woody bottoms cut off

Organic Fresh English Peas                          1 ½ Cup

Organic Arugula                                              Aprox. 4 cups

Organic Black Rice                                         2 cups (cooked)

Organic Ginger                                                1 Tbsp. – minced

Organic Garlic                                                  1 Tbsp. – minced

Organic Lemon                                               ½ juiced

Organic Olive Oil                                            1 Tbsp.

Salt and Pepper



Pre-heat the oven to 375F.

1.    Prep the salmon.  Combine the olive oil and lemon juice with a dash of salt and a couple of grinds of pepper.  Drizzle or brush over the non-skin side of the salmon.  Bake the salmon (skin side down), uncovered for aprox. 25 min or until the center or thickest part is just done.  Set aside to rest and cool a bit. 

2.   Get the rice prepped.  In a small stock pot, combine the minced garlic, fresh ginger and a bit of olive oil.  Sauté until fragrant and add a healthy pinch of kosher salt.  Then simply proceed with the package directions. 

3.   While the salmon and rice are cooking, steam the asparagus and peas.  I use a shallow pan with a steamer basket – both veggies will cook at the same time, so feel free to combine them. Steam until the asparagus is for tender – immediately remove from the heat and place the basket in the freezer (or plunge the veggies into an ice bath) -both methods stop the cooking process.  Cut the asparagus in 2” pieces.

4.   Make the bowls:  Fill each bowl with one half cup of cooked rice, top with one half cup of both the asparagus and the peas.  In the center, arrange about ¼ lb. of the baked salmon.  Top with 2-3 tablespoons of dressing and serve! 

Basil Avocado Dressing:

Organic Basil                                                    6-8 large leaves

Organic Avocado                                            ½

Organic Garlic                                                  1 small clove

Organic Lemon                                               Juiced, 2 Tbsps.

Organic White Wine Vinegar                      1 Tbsp.

Salt and Pepper

Combine all ingredients in a blender (or using an immersion blender) and blend.  Add cold water as needed to loosen the mixture, or feel free to use a squeeze bottle!

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