Green Goddess Salad Bowls with Salmon feature perfectly cooked crispy salmon on top of the world-famous green goddess salad. This complete meal is packed with fresh flavors and loads of vitamins and minerals.
Have you seen or tried the viral TikTok Green Goddess Salad?
In case you’re like me and you learn about these trends well after they have passed, here’s the basic gist.
Green Goddess Salad is a combination of green cabbage, Persian cucumbers, chives, green onions, and is tossed in a homemade green goddess dressing.
Traditionally, the salad has included anchovies, artichoke hearts, sour cream, tarragon and more.
Now, there have been thousands of renditions of this popular salad recipe. What I’m showing you today is my own personal version of green goddess salad with perfectly cooked crispy salmon on top for a complete meal.
This is in no way an authentic version of any original recipe.
In point of fact, you can look at this as a massive game of telephone where the classic version got lost in translation but remarkably ended up working out to something incredible nevertheless.
You’ve seen it first on The Roasted Root 😉
Let’s dive into the details on this particular recipe.
Green Goddess Dressing:
Green Goddess Salad Dressing has been popular for a number of years, as it is a fresh, creamy, herby delightful way to dress just about any salad.
In fact, I shared my Mayo-Free Green Goddess Dressing recipe back in 2014, and it has been one of my most well-visited salad dressing recipes on this site ever since.
Made with Greek yogurt instead of canola oil or mayonnaise, the light dressing ingredients are a great way to cut down calories and saturated fat.
Green Goddess Salad is typically infused with loads of fresh herbs like fresh parsley, fresh basil, and chives.
The dressing that the viral TikTok video featured can be compared to a vegan pesto sauce. It is made with fresh herbs, nutritional yeast and walnuts, skipping the parmesan cheese and pine nuts.
We’re taking an unconventional approach in this recipe by simplifying all of the ingredients and making the simplest, most luscious dressing using none other than avocado.
My husband has been making salad dressing using mashed up avocado, lemon juice and garlic for a number of years.
This creamy dressing isn’t your standard classic runny salad dressing or vinaigrette as it is very thick; however, it’s shocking how well this dressing brings all of the salad ingredients together.
In this sense, we’re using avocado for the fat instead of olive oil.
If you prefer whipping up my homemade green goddess dressing, using a store-bought version or your own version, feel free to do so.
Green Goddess Salad Ingredients:
For the salad itself, I use a combination of shredded cabbage, chopped up spring greens, cucumber, green onions and chives.
I like adding darker greens to the salad in addition to the cabbage for a softer texture and added nutrients.
You can swap the spring greens for more cabbage or use any leafy greens you like, such as romaine lettuce, baby spinach or kale.
This salad recipe makes enough food for two very hungry individuals or three people. If you’re cooking for more than three people, I would suggest increasing the amount of salmon and also the amount of salad and prepare extra dressing, depending on how much everyone typically eats.
Now let’s make it!
How to Make Green Goddess Salmon Bowls:
Make the Salad:
Transfer the chopped spring greens and chopped cabbage to a large mixing bowl or serving bowl along with the green onions, chives, and sunflower seeds.
In a small bowl, mash the avocados until creamy with the fresh lemon juice, minced garlic, and sea salt.
Transfer the mashed avocado mixture to the bowl with the salad greens and toss everything together with salad tongs until the greens are coated in the thick dressing. It will appear as though the salad isn’t dressed but after tossing it well and tasting it, you’ll see the rich flavor and smooth texture coming through.
Give the salad a taste and add more sea salt and/or lemon juice to your personal taste. If you’re looking for bolder flavor, you can add a drizzle of balsamic vinegar, apple cider vinegar, rice vinegar, or a little dijon mustard. You can also add a drizzle of olive oil or avocado oil for more lubrication if you’d like.
Transfer the salad bowl to the refrigerator while you’re making the salmon to keep it chilled. Note: you can also prepare the salad while the salmon is cooking but I find the salad requires a little more time with the chopping.
Prepare the Salmon:
Spray or coat a large baking dish such as a casserole dish or baking sheet with cooking oil. Transfer the salmon filet (or filets) to the baking dish and drizzle with avocado oil.
Use your hands or a silicone brush to coat the salmon flesh with oil.
Sprinkle liberally with sea salt and garlic powder. Add any additional seasonings like paprika, lemon pepper, etc.
Place your oven on the High Broil setting. There’s no need to preheat the oven ahead of time as the oven will heat up quickly once it’s on broil.
Place the salmon on the shelf that’s third from the top.
It’s important to not put the salmon on the top shelf closest to the heating element, because this can cause the salmon fat to splatter. If the fat hits the top element, it can cause a fire inside of the oven. Let’s avoid that.
Broil the salmon for 8 to 12 minutes, or until it reaches your desired level of doneness.
Salmon is considered fully cooked by the FDA once it reaches an internal temperature of 145 degrees Fahrenheit.
However, some people cook their salmon to 125 degrees F for rare, or 135 degrees F for medium-rare.
Be sure to not overcook the salmon for the most tender result. You can spot check the internal temperature by inserting a digital thermometer into the thickest part of the salmon filet.
Once the salmon is out of the oven, allow it to rest for at least 5 minutes before serving.
Load up two to three salad bowls with green goddess salad and top each bowl with salmon. Enjoy this delicious meal!
If you have leftover salad, store it in an airtight container for up to 24 hours. Store leftover salmon in a separate air tight container in the refrigerator for up to 5 days.
Recipe Adaptations:
You can prepare the salmon using any method you prefer. I like broiling salmon, as seen in My Go-To Crispy Salmon Recipe because it’s quick and easy, but pan searing or grilling salmon works great too!
Follow my recipe for Crispy Skillet Salmon, Easy Smoked Salmon or Grilled Salmon for alternative methods.
You can also marinate the salmon in The Best Salmon Marinade.
If you prefer chicken over salmon, you can whip up your favorite baked chicken breasts or chicken thighs recipe or buy store-bought cooked chicken. I love using rotisserie chicken in applications like this.
For those times you’re craving beef, make a Perfect Grilled Steak to go with the green salad.
Add your favorite fresh veggies, including red onion, snap peas, grated carrots, sprouts, green peppers, etc.
And that’s it, folks! A simple, healthy dinner recipe that is worthy of putting on repeat!
I love that this low-carb dinner is loaded with protein and healthy fats for an energizing, feel-good meal.
If you love fresh and healthy salad recipes like this one, also try my Blueberry Avocado Sunflower Seed Chopped Salad.
Whip up these salad bowls the next time you’re craving something filling and satiating yet clean and nourishing!
Green Goddess Salad Bowls with Salmon
Ingredients
For the Salad:
- 3 cups green cabbage thinly sliced
- 4 cups spring greens or baby spinach chopped
- 1 medium-sized cucumber peeled and chopped
- 3 stalks green onion chopped
- ¼ cup fresh chives chopped
- ½ cup roasted sunflower seeds*
For the Salmon:
- 1 pound salmon
- 2 tsp avocado oil
- 1 tsp garlic powder
- ½ tsp sea salt to taste
Green Goddess Dressing:
- 1 1/2 large ripe avocados
- 3 Tbsp fresh lemon juice
- 1 to 2 cloves garlic minced
- Sea salt to taste
Instructions
Make the Salad:
- Transfer the chopped spring greens and chopped cabbage to a large mixing bowl or serving bowl along with the green onions, chives, and sunflower seeds.
- In a small bowl, mash the avocados until creamy with the fresh lemon juice, minced garlic, and sea salt.
- Transfer the mashed avocado mixture to the bowl with the salad greens and toss everything together with salad tongs until the greens are coated in the thick dressing. It will appear as though the salad isn’t dressed but after tossing it well and tasting it, you’ll see the rich flavor and smooth texture coming through.
- Give the salad a taste and add more sea salt and/or lemon juice to your personal taste. If you’re looking for bolder flavor, you can add a drizzle of balsamic vinegar, apple cider vinegar, rice vinegar, or a little dijon mustard. You can also add a drizzle of olive oil or avocado oil for more lubrication if you'd like.
- Transfer the salad bowl to the refrigerator while you’re making the salmon to keep it chilled. Note: you can also prepare the salad while the salmon is cooking but I find the salad requires a little more time with the chopping.
Prepare the Salmon:
- Spray or coat a large baking dish such as a casserole dish or baking sheet with cooking oil. Transfer the salmon filet (or filets) to the baking dish and drizzle with avocado oil. Use your hands or a silicone brush to coat the salmon flesh with oil. Sprinkle liberally with sea salt and garlic powder.
- Place your oven on the High Broil setting. There’s no need to preheat the oven ahead of time as the oven will heat up quickly once it’s on broil. Place the salmon on the shelf that’s third from the top. It’s important to not put the salmon on the top shelf closest to the heating element, because this can cause the salmon fat to splatter. If the fat hits the top element, it can cause a fire inside of the oven. Let’s avoid that.
- Broil the salmon for 8 to 12 minutes, or until it reaches your desired level of doneness. Salmon is considered fully cooked by the FDA once it reaches an internal temperature of 145 degrees Fahrenheit. However, some people cook their salmon to 125 degrees F for rare, or 135 degrees F for medium-rare. Be sure to not overcook the salmon for the most tender result. You can spot check the internal temperature by inserting a digital thermometer into the thickest part of the salmon filet.
- Once the salmon is out of the oven, allow it to rest for at least 5 minutes before serving.
- Load up two to three salad bowls with green goddess salad and top each bowl with salmon. Enjoy this delicious meal!
Notes
Nutrition
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