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Salmon and Asparagus Green Goddess Bowl Recipe

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3.9 from 79 reviews

This vibrant Salmon and Asparagus Green Goddess Bowl features perfectly broiled salmon fillets and tender asparagus, served with a fresh and creamy green goddess dressing made from herbs, garlic, lemon, and Greek yogurt. It’s a nutritious, flavorful, and quick 30-minute meal ideal for those looking for a healthy, delicious bowl option that can be served over grains or salad greens.

Ingredients

Protein and Vegetables

  • 1 1/2 pounds salmon fillets
  • 8 ounces asparagus
  • Kosher salt, to taste
  • 1/4 + 2 Tablespoons avocado oil, divided

Green Goddess Dressing

  • 1 1/2 cups loosely packed chopped fresh herbs (dill, chives, parsley, basil), divided
  • 3 garlic cloves, divided
  • 1 lemon (zest and juice)
  • 1/2 teaspoon anchovy paste
  • 1/2 cup plain Greek yogurt
  • 1/4 cup mayonnaise

Fixings for Bowls (Optional)

  • Cooked rice or quinoa, or salad greens
  • Avocado slices
  • Pickled onions
  • Additional fresh herbs

Instructions

  1. Prepare grains (if using): If you plan on serving the salmon and asparagus over rice or quinoa, start cooking those first, so they are ready when the protein and vegetables finish.
  2. Preheat broiler: Move your oven rack to the highest position, about 5-6 inches from the top heating element, then turn the broiler on high to preheat the oven.
  3. Prepare salmon and asparagus: Line a large rimmed baking sheet with parchment paper. Place the salmon fillets and asparagus on the pan, then sprinkle them generously with kosher salt.
  4. Make herb garlic oil for broiling: In a small bowl, combine 2 tablespoons avocado oil, 2 tablespoons of the fresh chopped herbs, one finely minced or grated garlic clove, and the lemon zest. Mix well.
  5. Coat salmon and asparagus: Spread about half a teaspoon of the herb-garlic-oil mixture over each salmon fillet. Pour the remaining mixture over the asparagus, then toss with your hands to coat evenly.
  6. Broil salmon and asparagus: Place the baking sheet under the broiler and cook for 8-10 minutes until the salmon is just cooked through and flakes easily with a fork.
  7. Prepare green goddess dressing: In a food processor, combine 1/4 cup avocado oil, the remaining fresh herbs, 2 garlic cloves, lemon juice (about 3 tablespoons), and anchovy paste. Pulse until finely minced, scraping down the sides as needed.
  8. Blend dressing smooth: Add the plain Greek yogurt, mayonnaise, and 1/8 teaspoon kosher salt to the processor bowl. Blend for about 30 seconds until smooth and well combined. Taste and add more salt if necessary. Transfer to a lidded container and chill until ready to serve.
  9. Assemble bowls: In each bowl, add cooked grains or salad greens. Top with broiled salmon and asparagus, then drizzle generously with the green goddess dressing. Add optional fixings like avocado slices, pickled onions, and extra fresh herbs for more flavor and texture.

Notes

  • If you don’t have anchovy paste, you can substitute with 1-2 finely minced anchovy fillets or omit it for a vegetarian version.
  • Serving the salmon and asparagus over cooked rice, quinoa, or salad greens adds bulk and makes it a complete meal.
  • The broiler cook time may vary depending on the thickness of your salmon fillets; watch carefully to avoid overcooking.
  • The green goddess dressing keeps well in the refrigerator for up to 3 days.
  • Optional bowl fixings such as avocado, pickled onions, and additional fresh herbs add freshness and texture.

Find it online: https://justsosavory.com/salmon-and-asparagus-green-goddess-bowl-recipe/