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Salmon Chimichurri Salad Bowl

This Salmon Chimichurri Salad Bowl is fresh, protein-packed, and bursting with tangy chimichurri flavor. Ready in under 30 minutes—healthy and satisfying!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course, Salad
Cuisine American, Latin-inspired
Servings 4 Servings
Calories 450 kcal

Ingredients
  

  • For the Chimichurri Dressing:
  • 1 cup fresh cilantro packed
  • 1/2 cup fresh parsley
  • 2 cloves garlic peeled
  • 2 tbsp red wine vinegar
  • 1/4 cup olive oil
  • Juice of 1/2 lemon or 1 tbsp lime juice
  • 1/4 tsp black pepper
  • Salt to taste
  • For the Salad Bowl:
  • 4 fillets about 6 oz each salmon, skin on
  • 1 pint cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1 cup corn kernels fresh or thawed frozen
  • 1 small cucumber chopped
  • 2 cups mixed greens or lettuce
  • Optional: 2 cups cauliflower rice for low-carb base

Instructions
 

  • Make the Chimichurri Dressing (5 minutes)
  • In a food processor, combine cilantro, parsley, garlic, red wine vinegar, olive oil, and citrus juice.
  • Process to a loose sauce, then season with salt and black pepper to taste. Set aside.
  • Prep Veggies & Base (5 minutes)
  • Slice or halve cherry tomatoes, thinly slice red onion, chop cucumber, and rinse greens.
  • If using cauliflower rice, lightly sauté in a nonstick pan with a drizzle of oil; season with salt and pepper.
  • Cook the Salmon (6–8 minutes)
  • Heat a skillet over medium-high heat. Add a little olive oil.
  • Season salmon fillets with salt and pepper, then cook skin-side down 3–4 minutes until crispy. Flip and cook 2–3 minutes longer (about medium doneness).
  • Remove and let rest 2 minutes.
  • Assemble the Bowl (2 minutes)
  • Divide cauliflower rice or greens among bowls.
  • Top with cucumbers, tomatoes, corn, red onion.
  • Flake salmon into large chunks and place on top.
  • Drizzle chimichurri over everything.

Notes

  • Pat salmon dry and season before searing to maximize crispiness.
  • Taste and adjust chimichurri before serving – tweak salt, vinegar, or oil levels to match your palate.
  • Use grilled chickpeas or tofu to make it vegetarian.
  • Chimichurri keeps well in the fridge for up to 5 days and freezes nicely in ice cube trays.
  • Salmon can be stored separately and gently reheated for meal prep bowls.
Keyword salmon chimichurri, chimichurri salad bowl, cauliflower rice bowl, chimichurri salmon, healthy salmon bowl, quick salmon salad