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Lily

Zesty Sriracha Salmon Salad Bowl: A Spicy Delight!

A spicy and flavorful salad bowl featuring baked salmon fillets, fresh vegetables, and a zesty sriracha dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Salad
Cuisine: American
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 6-ounce salmon fillets
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 tablespoons sriracha sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 4 cups mixed greens such as spinach, arugula, and romaine
  • 1 avocado sliced
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/4 cup cilantro chopped

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and pepper. Rub this mixture all over the salmon fillets.
  3. Place the salmon on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
  4. While the salmon is baking, prepare the dressing by whisking together the sriracha, honey, and lime juice in a separate bowl. Adjust the sriracha to taste for desired spiciness.
  5. In a large bowl, combine the mixed greens, avocado, cucumber, cherry tomatoes, red onion, and cilantro. Toss gently to mix.
  6. Once the salmon is done, remove it from the oven and let it cool for a few minutes. Flake the salmon into large pieces.
  7. To serve, divide the salad mixture among bowls, top with flaked salmon, and drizzle with the sriracha dressing.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 10gProtein: 36gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 70mgSodium: 500mgFiber: 4gSugar: 6g

Notes

  • For a milder flavor, reduce the amount of sriracha in the dressing or substitute with a creamy dressing like ranch or yogurt.
  • You can also add other veggies like bell peppers or carrots for extra crunch and color.
  • For a heartier meal, serve the salad over cooked quinoa or brown rice.

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