Salmon Chimichurri Salad Bowl
This Salmon Chimichurri Salad Bowl features wild-caught salmon paired with a vibrant chimichurri sauce, fresh greens, crumbled feta, and toasted pepitas. It's a healthy, protein-packed meal with a balance of flavors and nutrients. Perfect for a quick lunch or a meal prep option, it offers a satisfying and flavorful experience with only 533 calories per serving.
Ingredients
- 2 salmon fillets 170 grams each
- 8 ounces romaine lettuce
- 1/4 red onion thinly sliced
- 1/2 cup crumbled feta cheese
- 1/2 cup toasted pepitas
- 1 tablespoon homemade chimichurri dressing recipe below
- Chimichurri Sauce Ingredients
- 1/2 cup fresh chopped cilantro
- 1/3 cup fresh chopped scallions
- 2 fresh garlic cloves
- 1/3 cup olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/4-1/2 teaspoon dried oregano leaves
- 1/8-1/4 teaspoon black pepper
Instructions
- Grill the salmon fillets at 400-450°F for 6-8 minutes.
- Wash and chop the romaine lettuce into bite-sized pieces.
- Toss the greens with 1-2 tablespoons of chimichurri dressing.
- Place lettuce in two serving bowls.
- Top with thinly sliced red onion, crumbled feta cheese, and toasted pepitas.
- Add the grilled salmon fillets on top.
- Drizzle the remaining chimichurri sauce over the salad.
- Serve immediately and enjoy!
Notes
- Chimichurri sauce can be made up to 5 days ahead and stored in the fridge.
- For meal prep, store the salmon, chimichurri, and veggies separately.
- To make the recipe vegetarian, swap the salmon with grilled tofu or tempeh.
- Serve the salad with a fresh squeeze of lemon or lime juice for added brightness.