A fresh, vibrant dinner recipe perfect for springtime! These Spring Salmon Bowls with asparagus and peas celebrate spring produce and are a nutritious low-carb meal.
If you’re looking for a fun and fresh meal to keep your spring produce game strong, here it is! This crispy salmon is perfectly tender on the inside yet crispy up top, and when paired with fresh veggies, this is an all-around feel good meal.
If you’ve been following along The Roasted Root for a while, you know salmon and vegetables is my all-time favorite dinner recipe. I eat it at least once a week, if not more!
My favorite method of cooking salmon is my Crispy Skin Salmon, which is exactly how we prepare the salmon in this post as well.
I’m also super into my Turmeric Baked Salmon and Maple Glazed Baked Salmon. If it’s salmon, I’m in!
But let’s dive right on into this recipe…it’s one of those meals you can easily put on repeat! Make it on any weeknight evening…the whole thing takes 30 minutes or less!
Spring Salmon Bowls Ingredients:
Salmon: Atlantic salmon (or salmon of choice…King salmon and sockeye salmon are amazing too), avocado oil, garlic powder, onion powder, paprika, and sea salt. This simple combination makes for incredibly flavorful fish!
Vegetables: Onion, garlic, asparagus, peas and radishes. This spring vegetable medley is nice and snappy – a lovely compliment to the fatty fish!
Let’s make it!
How to Make Spring Salmon Bowls:
Spray cooking oil in the bottom of a casserole dish and place the salmon fillet in the dish. Drizzle with avocado oil and use your hands to spread it over the flesh. Sprinkle salmon with garlic powder, onion powder, paprika, and sea salt.
Place your oven on the high broil setting and place the salmon on the second shelf from the top. Broil for 12 to 15 minutes, until the salmon is crispy on the top and cooked through. Note: For thicker salmon, broil for 12 minutes then turn off the oven and allow it to continue to cook in the hot oven for another 5 to 10 minutes, until cooked through.
While the salmon is cooking, prepare the vegetables.
Add the butter (or oil) to a skillet and heat to medium-high. Add the onion and sauté, stirring frequently, until the onion softens and turns translucent. Add the garlic, asparagus, peas, and spinach, and stir well. Cover the skillet and cook for 5 to 10 minutes, stirring occasionally, until asparagus has softened but is still al dente.
Serve salmon with spring vegetable medley in a big bowl and enjoy!
Recipe Adaptations:
- Incorporate your favorite vegetables – broccoli, cauliflower, leeks, and/or snap peas would be great.
- Use kale or Swiss chard instead of spinach, or omit the leafy greens altogether.
- Use your favorite seasonings on the salmon – chili powder, ground cumin, lemon pepper, Cajun seasoning, etc. are great options.
- Whip up a funky fresh sauce for the salmon bowls. Orange Turmeric Tahini Sauce, or Easy Stir Fry Sauce would be marvelous.
More Delicious Salmon Recipes:
- Crispy Skillet Salmon with Lemon Caper Dill Sauce
- Paleo Asian Baked Salmon and Asparagus
- 4-Inredient Mediterranean Stuffed Salmon
- One Pan Meal: Salmon and Vegetables
30-Minute Spring Salmon Bowls with Asparagus and Peas
Ingredients
Crispy Salmon:
- 1 lb salmon fillet
- 1 Tbsp avocado oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground paprika
- ¼ tsp sea salt to taste
Spring Vegetable Medley:
- 2 Tbsp butter ghee, or avocado oil
- ⅓ cup yellow onion finely chopped
- 4 cloves garlic minced
- 1 bunch asparagus trimmed and chopped
- 1 cup green peas I use frozen
- 4 radishes optional
Instructions
- Spray cooking oil in the bottom of a casserole dish and place the salmon fillet in the dish. Drizzle with avocado oil and use your hands to spread it over the flesh. Sprinkle salmon with garlic powder, onion powder, paprika, and sea salt.
- Place your oven on the high broil setting and place the salmon on the second shelf from the top. Broil for 12 to 15 minutes, until the salmon is crispy on the top and cooked through. Note: For thicker salmon, broil for 12 minutes then turn off the oven and allow it to continue to cook in the hot oven for another 5 to 10 minutes, until cooked through.
- While the salmon is cooking, prepare the vegetables. Add the butter (or oil) to a skillet and heat to medium-high. Add the onion and sauté, stirring frequently, until the onion softens and turns translucent. Add the garlic, asparagus, and peas and stir well. Cover the skillet and cook for 5 to 10 minutes, stirring occasionally, until asparagus has softened but is still al dente.
- Serve salmon with spring vegetable medley in a big bowl and enjoy!
Nutrition
