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Crispy Salmon Bowls with Green Goddess Dressing – Healthyish Foods

Crispy Salmon Bowls with Green Goddess Dressing

These crispy salmon bowls with green goddess dressing will become your latest summertime addiction. Healthy, delicious and loaded with all the goods, this salmon recipe is perfect any night of the week.
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Green Goddess Dressing

  • 1 cup 0% Greek yogurt Fage
  • 1 tablespoon olive oil
  • 1 clove garlic
  • ¼ teaspoon salt
  • 2 tablespoons lemon juice fresh squeezed
  • ½ small jalapeno with seeds for spice
  • ¼ cup packed Thai basil , remove stems
  • ½ cup packed Italian parsley , remove stems
  • ¼ cup packed cilantro , remove stems

Cilantro Rice

  • 1.5 cups cooked white or brown rice, 1/2 cup dry
  • ¼ cup packed cilantro , remove stems chop small
  • 1 tablespoon lime juice , fresh squeezed
  • 1 teaspoon lime zest
  • ¼ teaspoon salt

Seasoned Salmon

  • 1 lb. Scottish salmon filet , skin on, deboned
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • Pinch black pepper

Optional Additions

  • Corn
  • Arugula
  • Cherry tomatoes
  • Lime wedges
  • Avocado


  • gas grill
  • 2 plates for fish
  • grilling tongs
  • baking steel - optional
  • aluminum foil
  • food processor
  • sauce pot for rice
  • 2 mixing bowls


Prepare the dressing:

  • In a food processor combine, yogurt, lemon juice, salt, 1 garlic clove, Thai basil, Italian parsley, cilantro and half of a small jalapeno with seeds for spice. Buzz until well combined. Set dressing aside.

Prepare the rice:

  • Cook the rice according to the package. ½ cup dry rice will give you about 1.5 cups cooked rice.
  • Add the chopped cilantro, lime juice, lime zest and salt to the rice. Gently toss until it is well combined. Set it aside.

Prepare the salmon:

  • Preheat the grill to 400 degrees. Place a sheet of aluminum foil on the grill.
  • Mix together the cumin, oregano, onion powder, paprika, salt and pepper in a small mixing bowl. Set it aside.
  • Let your salmon filet rest at room temperature for 15 minutes before grilling. Make sure the skin is on, and the filets is deboned.
  • Pat the salmon dry using a paper towel or clean kitchen towel.
  • Rub the fish with the seasoning.
  • Add 2-3 tablespoons of olive oil to the fish on all sides right before you place it on the grill.
  • Add the salmon to the grill skin side down, no need to flip.
  • Cook the salmon for 8-10 minutes for a medium temperature. This will vary depending on the thickness of your fish.
  • Add your corn to the grill as well, turn frequently. Remove after 10 minutes.
  • Remove the fish from the grill and set it aside.

Assemble the bowls:

  • Grab two bowls, add cilantro rice and arugula to the bottom of each bowl.
  • Add about 6-8 ounces of salmon to each bowl.
  • Top with sliced tomatoes, grilled corn kernels, sliced avocado, and fresh lime wedges.
  • Top with a drizzle of green goddess dressing and enjoy!


Serving: 1serving, Calories: 377kcal, Carbohydrates: 22g, Protein: 30g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 65mg, Sodium: 657mg, Potassium: 780mg, Fiber: 2g, Sugar: 2g, Vitamin A: 949IU, Vitamin C: 18mg, Calcium: 107mg, Iron: 2mg