Enjoy these healthy dinner salmon salad bowls! Packed with roasted potatoes and raw vegetables they’re ready in about 45 minutes.
They’re filling, rich in protein, fiber and flavor! Now, are these baked salmon salad bowls capable of teleporting you to your long-dreamed holiday destination? Not physically, no. But will your tastebuds be taken to a heavenly place? Yes, most certainly!
I can’t avoid pointing out how everything works so well in this salmon dinner recipe – textures, flavors, spices. It’s perfectly balanced and super nutritious! All you have to do is dedicate a little time to cook the salmon and potatoes, then off to some salad chopping, and you’ll soon end up with a dinner worth daydreaming about!
You’ll Love These Salmon Salad DINNER Bowls
- super filling
- an easy-to-make sheet-pan dinner
- perfectly balanced nutritionally and taste-wise
- super healthy
- gluten-free and dairy-free
So, now let’s see what we need in order to make these healthy salmon salad bowls for dinner!
Salmon tastes good and is actually great for you as well! It’s recommended we eat fish like salmon a few times a week, as it provides omega-3 fatty acids, protein, and vitamins A, B12, and D.
Potatoes. Instead of rice or bread, my carb of choice here is potatoes. You’ll be roasting them alongside the salmon, so not that much effort, but much taste is guaranteed.
Greens. Use lettuce and other salad greens to make the salad crisp and light. You can chop up the leafy vegetables you’ve got in your fridge or use whatever salad you find in the store, there isn’t a wrong choice. Spinach, lettuce, radicchio, cabbage are just some examples. I used a mix of lettuce, ice berg and radicchio.
Other vegetables. Scallions, cherry tomatoes, radishes and cucumbers were the veggies I had and threw into the salad. They provide crunch, additional flavor and make the salad more refreshing!
Dill. This herb goes really well with anything seafood! But if you’re not a fan, you can also choose to use fresh basil, cilantro, parsley or even oregano.
Spice. I had some marinated Greek peppers and they were pretty spicy, so I chopped them up and added them to the salad. Great choice and I highly recommend it!
Olive oil, lemon juice, salt and pepper. With so many flavors, we keep the dressing simple!
How To Make Salmon Salad DINNER Bowls
Here’s what you need to do to make the healthy salmon salad bowls for dinner:
Preheat the oven to 375F/190C.
Since the potatoes will take the longest to cook, we’ll start with them. Wash them, if you desire also peel them, slice, then rub with some salt, pepper, dried basil or oregano and some olive oil (you can do so right on the baking sheet – grease it well or line with parchment paper). I actually made a mistake when taking the photos (it’s called stage fright), because I mixed the carrots and potatoes together in one bowl. And then I had to go through the bowl, separate them and watch them cry since carrots cook much faster than potatoes.
Now that your potatoes are on the baking sheet, add a little bit of water (about 1/4 cup) and let bake for 20 minutes. During that time you can prepare the salmon and the carrots. They’ll undergo the same treatment – cut up (salmon in cubes, carrots in slices), rub with olive oil, salt, pepper and dried herbs and spices (be gentle with the salmon!). I also added some crushed red pepper and garlic to the salmon.
Once the 20 minutes are up – flip the potatoes. Put the salmon and the carrot on the baking sheet next to the potatoes in a single layer. Bake for an additional 15 minutes. (check on potatoes) You’ll need to flip the salmon and the carrot once halfway through.
While everything is baking, it’s time to prepare the vegetables. Wash and cut the greens, dill, cucumber, radishes, scallions, cherry tomatoes and don’t forget the marinated peppers.
Place the raw vegetables in a bowl as the base, then add potatoes, carrot and salmon on top. Add olive oil, garlic, lemon juice, salt and pepper to taste, toss and enjoy!
How To Customize
There are many, many ways to customize the baked salmon salad dinner bowls and make them your own. You can change the dressing, add in other ingredients, whatever you have, whatever you like. Here are some great suggestions to try:
- if lemon juice and olive oil sound too simple for you, you add some tzatziki or if dairy-free – this garlicky cashew sauce or this creamy spicy cashew sauce
- you can also keep the bowls simpler, yet throw in some avocado for extra creaminess
- If you’re not dairy-free you can also experiment by adding some feta cheese or even Parmesan cheese
How To Make Ahead
You can cook the salmon, potato, and carrots beforehand, and store those in the fridge for 3-4 days. I do not recommend fully assembling the baked salmon salad bowls, because the raw vegetables can get soggy.
You can however wash, dry and chop some of the vegetables (stick to whole cherry tomatoes) ahead of time, so that you can assemble the bowls with olive oil, lemon juice, salt and pepper in a slash for dinner. I like to reheat the salmon and potatoes, so I keep them separate from the salad, but it’s up to you.
More Healthy Dinner Ideas With Salmon
I really hope you enjoy these simple healthy salmon salad bowls for dinner! If you’d like, here are some other delicious healthy salmon recipes to try:
For The Potatoes, Salmon and Carrot
- 8oz/220g salmon, cute in bite-sized pieces
- 1 medium potato, cut in slices
- 1 carrot, cut in slices
- 3 tsp olive oil
- 1 garlic clove, minced
- Salt and pepper
- 3 tsp basil, dried
For the salad bowls
- 4 cups lettuce / mixed salad greens
- 1 1/2 scallions, thinly chopped
- 1 cup cherry tomatoes
- 1/2 cup radishes, sliced
- 1 cucumber, chopped
- 2 tbsp fresh dill, thinly chopped
- 1 garlic clove, minced
- 1 tbsp pickled spicy peppers, chopped
- 1 tbsp lemon juice or to taste
- 1 tsp olive oil
- salt and pepper to taste
- Preheat the oven to 375F/190C.
- Wash potatoes, if you desire also peel them, slice then rub with some salt, pepper, dried basil or oregano and 1 tsp olive oil (you can do so right on the baking sheet – grease it well or line with parchment paper).
- Add a little bit of water to the baking sheet (about 1/4 cup) and let the potatoes bake for 20 minutes.
- During that time you can prepare the salmon and the carrots. Cut up salmon in cubes, carrots in slices. Rub separately, each with 1 tsp olive oil, salt, pepper and dried herbs (here be gentle with the salmon!). I also added some crushed red pepper and garlic to the salmon.
- Once the 20 minutes of baking are up – flip the potatoes. Put the salmon and the carrot on the baking sheet next to the potatoes in a single layer. Bake for an additional 15 minutes. (make sure potatoes are ready) You’ll need to flip the salmon and the carrot once halfway through.
- While everything is baking, wash and cut the greens, dill, cucumber, radishes, scallions, cherry tomatoes and don’t forget the marinated peppers.
- Place the raw vegetables in a bowl as the base, then add potatoes, carrot and salmon on top. Add minced garlic, olive oil, lemon juice, salt and pepper to taste, toss and enjoy!
Amount Per Serving: Calories: 496Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 69mgSodium: 463mgCarbohydrates: 42gFiber: 11gSugar: 11gProtein: 31g