Jump to:
Salmon Avocado Power Bowl
A salmon avocado power bowl combines the perfect trio of healthy fats, lean protein, and fresh vegetables in one satisfying meal. This nutrient-dense dish delivers omega-3 fatty acids from salmon, heart-healthy monounsaturated fats from avocado, and a rainbow of vitamins from crisp vegetables. Ready in just 25 minutes, this power bowl transforms simple ingredients into a restaurant-quality meal that fuels your body and satisfies your taste buds.
Why You'll Love This Recipe
- Quick and easy preparation in under 30 minutes makes it perfect for busy weeknight dinners
- Packed with omega-3 fatty acids and high-quality protein to support heart health and muscle recovery
- Customizable base allows you to swap vegetables and greens based on your preferences or what’s in season
- Meal prep friendly – components can be prepared ahead and assembled when ready to eat
- Restaurant-quality presentation that looks as impressive as it tastes, perfect for entertaining guests
Why This Salmon Avocado Power Bowl Recipe Works
This recipe succeeds because it balances flavors, textures, and nutritional benefits perfectly. The crispy-skinned salmon provides a satisfying protein base, while creamy avocado adds richness without overwhelming the dish.
The mixed greens create a fresh foundation that absorbs the tangy lemon-Dijon dressing beautifully. Each component serves a specific purpose – cucumber adds crunch, cherry tomatoes bring sweetness, and the dressing ties everything together with bright acidity.
The cooking method ensures the salmon stays moist inside with a golden, crispy exterior. Starting skin-side down creates that perfect contrast in textures that makes each bite interesting and satisfying.
What You’ll Need for Your Salmon Avocado Power Bowl
Ingredients
Ingredient | Quantity (Approx) | Purpose / Notes |
---|---|---|
Skin-on salmon fillets | 2 pieces (6 oz each) | Main protein source, crispy skin adds texture |
Ripe avocado | 1 medium | Healthy fats and creamy texture |
Mixed greens | 4 cups | Nutrient-dense base with vitamins and minerals |
Cucumber | 1 cup sliced | Fresh crunch and hydration |
Cherry tomatoes | 1 cup halved | Natural sweetness and vitamin C |
Fresh lemon | 1 whole lemon | Bright acidity for dressing and seasoning |
Extra virgin olive oil | 3 tablespoons | Heart-healthy fats and dressing base |
Dijon mustard | 1 tablespoon | Emulsifies dressing and adds tangy flavor |
Tools
Tool | Purpose |
---|---|
Non-stick skillet | Cooks salmon evenly without sticking |
Sharp knife | Clean cuts for vegetables and fish |
Cutting board | Safe prep surface for ingredients |
Small mixing bowl | Whisks dressing ingredients together |
Serving bowls | Presents the finished power bowl attractively |
How to Make Salmon Avocado Power Bowl
Step | Instructions |
---|---|
1. Prep Vegetables | Wash all vegetables thoroughly. Slice cucumber into thin rounds, halve cherry tomatoes, and slice avocado just before serving to prevent browning. |
2. Season Salmon | Pat salmon fillets dry and season both sides with salt, pepper, and a squeeze of fresh lemon juice. Let rest for 5 minutes. |
3. Cook Salmon | Heat non-stick skillet over medium-high heat with olive oil. Place salmon skin-side down, cook 4-5 minutes until crispy. Flip and cook 4-5 minutes more. |
4. Make Dressing | In a small bowl, whisk together remaining olive oil, Dijon mustard, lemon juice, salt, and pepper until well combined and emulsified. |
5. Assemble Bowls | Layer mixed greens in serving bowls first. Top with sliced salmon, cucumber rounds, cherry tomato halves, and avocado slices. |
6. Finish and Serve | Drizzle the lemon-Dijon dressing over the top of each bowl and serve immediately while salmon is still warm. |
Chef's Helpful Tips
- Pat salmon completely dry before seasoning to ensure the skin gets crispy and doesn’t stick to the pan
- Don’t move the salmon once it hits the pan – let it cook undisturbed to develop that golden, crispy skin
- Slice avocado at the last minute and toss with a little lemon juice to prevent oxidation and browning
- Make extra dressing and store it in the fridge for up to a week – it’s perfect on other salads too
- For meal prep, keep all components separate and assemble just before eating to maintain freshness and texture
Serving and Storage Tips for Salmon Avocado Power Bowl
Serving Tips
Serve your salmon avocado power bowl immediately after assembly for the best experience. The contrast between warm, flaky salmon and cool, crisp vegetables creates the perfect temperature balance.
For entertaining, consider setting up a build-your-own bowl station. Prepare all components separately and let guests customize their portions. This approach works especially well for family-style meals where everyone has different preferences.
Storage requires separating components to maintain quality. Cooked salmon keeps in the refrigerator for up to 3 days, while cut vegetables stay fresh for 2-3 days in airtight containers. The dressing lasts up to one week when stored properly.
For meal prep success, prepare ingredients on Sunday for easy weekday assembly. This strategy works well with other make-ahead dishes like pasta preparations that benefit from advance planning.
Mistakes to Avoid while making Salmon Avocado Power Bowl
Overcooking salmon ruins the entire dish. Watch for the flesh to turn opaque and flake easily – this indicates perfect doneness. Internal temperature should reach 145°F for food safety without going beyond.
Preparing avocado too early leads to unsightly browning. Cut avocado just before serving, or if you must prep ahead, toss immediately with lemon juice and store covered in the refrigerator.
Skipping the skin-side-down cooking method means missing out on crispy texture. Always start salmon skin-side down in a hot pan and resist the urge to flip too early.
Under-seasoning vegetables makes the bowl taste flat. Season each component lightly – the greens, cucumber, and tomatoes all benefit from a pinch of salt to enhance their natural flavors.
You Must Know
- Fresh salmon should smell like the ocean, not fishy – trust your nose when selecting fish at the market
- Room temperature salmon cooks more evenly than cold fish straight from the refrigerator
- The dressing emulsifies better when all ingredients are at room temperature before whisking together
- Leftover components can be repurposed into wraps, sandwiches, or different salad combinations throughout the week
Suggestions for Salmon Avocado Power Bowl
Transform this base recipe by swapping proteins or adding grains. Try teriyaki-glazed variations for an Asian-inspired twist, or explore spicy salmon bowl recipes for heat lovers.
Seasonal modifications keep the dish interesting year-round. Spring calls for asparagus and peas, summer brings corn and bell peppers, fall introduces roasted squash, and winter works beautifully with massaged kale and pomegranate seeds.
Grain additions create heartier meals. Quinoa, brown rice, or farro turn this light bowl into a more substantial dinner. These additions pair perfectly with the existing flavors while adding fiber and complex carbohydrates.
For those following specific dietary patterns, this recipe adapts easily. It’s naturally compatible with keto, paleo, and Mediterranean eating styles, similar to versatile dishes like keto-friendly desserts that fit multiple dietary needs.
FAQs:
Yes, but thaw it completely first. Pat frozen salmon extra dry after thawing, as it tends to retain more moisture than fresh fish. The cooking time may need slight adjustment, so check for doneness with a thermometer.
Assembled bowls should be eaten immediately for best quality. However, you can store components separately for 2-3 days. Keep cooked salmon, cut vegetables, and dressing in separate containers and assemble just before serving.
Regular yellow mustard works, though it’s milder in flavor. Whole grain mustard adds texture and complexity. For mustard-free options, try tahini or a small amount of mayonnaise to help emulsify the dressing.
Absolutely! Prepare components separately and store in individual containers. Cook salmon and chop vegetables on Sunday, then assemble fresh bowls throughout the week. The dressing keeps well and actually improves in flavor over time.
Yes, sushi-grade salmon can be used raw if you prefer. Ensure it’s specifically labeled as sushi-grade and consume it the same day. You can also substitute with smoked salmon for a different flavor profile without any cooking required.
Conclusion
This salmon avocado power bowl delivers restaurant-quality nutrition and flavor in your own kitchen. The combination of crispy-skinned salmon, creamy avocado, and fresh vegetables creates a satisfying meal that supports your health goals without sacrificing taste.
The recipe’s flexibility makes it perfect for meal prep, entertaining, or quick weeknight dinners. With simple techniques and quality ingredients, you’ll create a dish that looks as impressive as it tastes while fueling your body with essential nutrients.
More Easy Lunch Recipes:
- Irresistible Garlic Butter Steak Fried Rice Recipe – Garlic Butter Steak Rice
- Savor the Flavor: Applebee Honey Pepper Chicken Mac & Cheese
- Broccoli Cauliflower Salad Recipe – Easy 15-Minute Side
- Perfect Miso Mushroom Ramen Recipe – Easy Homemade Bowl
Recommended
📖 Recipe Card

Salmon Avocado Power Bowl
- Total Time: 25 minutes
- Yield: 2-3 days. keep cooked salmon, cut vegetables, and dressing in separate containers and assemble just before serving 1x
Description
A nutritious and delicious salmon avocado power bowl packed with healthy fats, fresh vegetables, and perfectly cooked salmon with crispy skin.
Ingredients
- 2 pieces (6 oz each) skin-on salmon fillets
- 1 medium ripe avocado
- 4 cups mixed greens
- 1 cup sliced cucumber
- 1 cup halved cherry tomatoes
- 1 whole fresh lemon
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
Instructions
- Prep Vegetables: Wash all vegetables thoroughly. Slice cucumber into thin rounds, halve cherry tomatoes, and slice avocado just before serving to prevent browning.
- Season Salmon: Pat salmon fillets dry and season both sides with salt, pepper, and a squeeze of fresh lemon juice. Let rest for 5 minutes.
- Cook Salmon: Heat non-stick skillet over medium-high heat with olive oil. Place salmon skin-side down, cook 4-5 minutes until crispy. Flip and cook 4-5 minutes more.
- Make Dressing: In a small bowl, whisk together remaining olive oil, Dijon mustard, lemon juice, salt, and pepper until well combined and emulsified.
- Assemble Bowls: Layer mixed greens in serving bowls first. Top with sliced salmon, cucumber rounds, cherry tomato halves, and avocado slices.
- Finish and Serve: Drizzle the lemon-Dijon dressing over the top of each bowl and serve immediately while salmon is still warm.
Notes
- Pat salmon completely dry before seasoning to ensure the skin gets crispy and doesn’t stick to the pan
- Don’t move the salmon once it hits the pan – let it cook undisturbed to develop that golden, crispy skin
- Slice avocado at the last minute and toss with a little lemon juice to prevent oxidation and browning
- For meal prep, keep all components separate and assemble just before eating to maintain freshness and texture
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 485 calories
- Sugar: 8g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 94mg
Keywords: salmon avocado power bowl, healthy bowl recipe, protein bowl, nutritious meal, easy dinner