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Mexican Salmon Salad Bowl

  • Author: Jennie Graham
  • Total Time: 40 minutes
  • Yield: 2 days ahead. store cooked salmon, dressing, and chopped vegetables separately. assemble just before serving 1x

Description

A nutritious and flavorful Mexican-inspired salmon salad bowl featuring roasted poblano peppers, fresh vegetables, and a creamy poblano yogurt dressing. Perfect for a healthy lunch or dinner.

Ingredients

Scale
  • 2 fillets (6 oz each) salmon fillets
  • 2 peppers poblano peppers
  • 1 cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 4 cups mixed greens
  • 1 cup corn kernels
  • 1 cup, halved cherry tomatoes
  • 1 cup cooked quinoa or rice
  • 2 tbsp extra virgin olive oil
  • ¼ cup, chopped fresh cilantro

Instructions

  1. Prep and Preheat: Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.
  2. Season Salmon: Season salmon fillets with olive oil, salt, and pepper. Place skin-side down on prepared baking sheet.
  3. Roast Poblanos: Place poblano peppers on second baking sheet. Roast for 20 minutes, turning occasionally until charred.
  4. Bake Salmon: Place salmon in oven for final 12-15 minutes until it flakes easily with a fork.
  5. Make Dressing: Cool and peel poblanos. Blend with Greek yogurt, lime juice, olive oil, salt, and pepper until smooth.
  6. Assemble Bowl: Combine mixed greens, quinoa, corn, and tomatoes in large bowl. Top with flaked salmon and dressing.

Notes

  • Choose salmon fillets of equal thickness to ensure even cooking and optimal texture
  • Let poblano peppers steam in a covered bowl after roasting to make skin removal easier
  • Prepare quinoa ahead of time and store in refrigerator for quick assembly
  • Store cooked salmon, dressing, and chopped vegetables separately for up to 2 days – assemble just before serving
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 serving
  • Calories: 485 calories
  • Sugar: 8g
  • Sodium: 320mg
  • Fat: 22g
  • Saturated Fat: 4g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 6g
  • Protein: 42g
  • Cholesterol: 95mg

Keywords: Mexican Salmon Salad Bowl, healthy salmon recipe, poblano pepper dressing, quinoa salad bowl, roasted salmon, Mexican cuisine

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Find it online: https://jennierecipes.com/mexican-salmon-salad-bowl/