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These Creamy Dijon Salmon Bowls here are a combination of a few of my favorite things: salmon, hearts of palm, avocado, brussels sprouts, and a mustardy-dill dressing that is fantastic! This super healthy meal will make your taste buds sing and leave your body so happy. Not to mention, the dish is Whole30 and paleo-approved + it only takes about 30 minutes to whip up! woo woo! I hope you enjoy these Creamy Dijon Salmon Bowls!
Creamy Dijon Salmon Bowls
2016-10-18 15:03:21
Serves 2
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the Salad Dressing
- 1/4 cup good olive oil
- 1 heaping tbsp. freshly chopped dill
- 1 tbsp. dijon mustard
- juice of 1 lemon
- 2 tsp. apple cider vinegar
- pinch of kosher salt
- pinch of black pepper
For the Salmon
- 2 (6-8oz) Salmon Filets
- 2 tbsp. olive oil
- Kosher salt and black pepper, to taste (or use montreal steak seasoning for extra flavor!)
For the bowl
- 1/2 lb. brussels sprouts
- olive oil
- kosher salt
- pepper
- 1/2 head bibb lettuce
- 1/4 cup hearts of palm, sliced
- 1/4 small red onion, thinly sliced
- 1 avocado, halved
Instructions
- Preheat oven to 375 degrees.
- Cut woody ends off of the brussels sprouts, then cut in half lengthwise. Toss with 2 tbsp. olive oil and sprinkle with kosher salt and pepper. Spread on a baking sheet and place in oven, roast for about 20 minutes.
- Line a separate baking sheet with parchment paper. Place salmon filets on top. Drizzle each with 1 tbsp. of olive oil and season, to taste, with kosher salt and pepper.
- Place in oven and roast until the salmon is opaque throughout, 20 to 25 minutes (depending on the thickness of your salmon).
- Meanwhile, In a bowl, whisk together all of the salad dressing ingredients. Set aside.
- Tear bibb lettuce into large pieces and separate into two bowls. Top with sliced onion, hearts of palm, and avocado.
- When the salmon and the brussels sprouts are ready, add them to each bowl alongside the lettuce and avocado combination.
- Drizzle with desired amount of the mustard dressing.
- Serve and enjoy!
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What kind of salmon do you get and where? I try to get wildcaught salmon, but it always tastes too gamey for me! Would love to know what kind you use!