Easy Roasted Salmon with Fresh Greens, aka the Emerald Isle Bowl

Easy Roasted Salmon with Fresh Greens, aka the Emerald Isle Bowl

Here’s how this one got invented: Steve and I had a chance to do a home swap in Ireland. Dun Laoghaire, which is pronounced “dun-lear-eh”, and which is right on the ocean and about a 15 minute train ride from Dublin. It was perfect.

The produce in Ireland is insanely wonderful. There are little tags on all the bags telling you if it’s domestic or imported, and if the latter, from which country. The fish is ridiculously fresh. Thus, the Emerald Isle Bowl was born: Salmon, roasted cauliflower and broccoli, a right mess of raw greens—cabbage, kale, and herbs—and a green apple for good measure. A simple horseradish sauce and some pistachio nuts finish it off.

easy roasted salmon with fresh greensPin

Lots o’ textures: juicy-crispy apples, crunchy cabbage and celery, chewy kale, delicate salmon, golden-outside-soft-inside cauliflower, savory roasted broccoli. The herbs, ideally, would be a throw-caution-to-the-Irish-wind blend of tarragon, dill, mint, and parsley, a serious burst of fresh-meadow flavor. Here in the Michigan/supermarket-stuck winter, I had to make do with parsley, chives and dill. But it was still sparkly and yummy.

As for the dressing: horseradish, either the traditional kind or some wasabi you make from the powder, does that thing where it kind of opens the top of your head. I love that. When we were in Dublin, I especially loved Graham’s horseradish sauce. But, barring your proximity to Irish delis, any good horseradish cream sauce will work. I make my own here: just Greek yogurt, a little mayo, and the aforementioned wasabi. Up to you.

It also goes together quick; you got about 15 minutes of chopping, max, if you like to take your time. I mean, I wish it went as quick as it does in this nifty movie I made using my Jumprope app. (I am currently working with Jumprope; full disclosure.They have converted me from hating to make videos to going, hey, that’s kinda fun. You can grab the app from the app store for free, btw.)

So while the recipe below may look long, it’s just because I’ve written things out fairly explicitly for folks who like things spelled out. But honestly, you can get a good idea of what to do from the video and wing it; the amounts don’t need to be too precise with this one.

For a fabulous follow-up, please visit the Jameson’s Chocolate Mousse page. I don’t like whiskey. But DAMN. This is good.

Enjoy, friends.


Easy Roasted Salmon with Fresh Greens, aka the Emerald Isle Bowl

A super tasty, fresh, and easy roasted salmon bowl, served with plenty of fresh greens and evoking the tastes of Ireland.

  • Author: Head Roamer Nan
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 25
  • Yield: 2 large servings 1x
  • Category: main
  • Method: roast
  • Cuisine: Irish
  • Diet: Gluten Free



1/2 head of cauliflower, cut into florets

1 tablespoon olive oil plus teaspoon, divided

salt and pepper to taste

2 tablespoons fresh lemon juice, divided

1/2 granny smith apple, julienned

1 1/22 Cups shredded kale

1/41/3 cup chopped herbs: parsley, fresh tarragon, dill, chives, mint in any combo

1 stalk of celery

1 head of broccoli, cut into florets

2 6 – ounce portions of salmon

1 tablespoon horseradish cream, or 1 teaspoon wasabi mixed with a few drops of hot water

1/4 cup full – fat yoghurt

12 tablespoons of mayonnaise

34 tablespoons shelled pistachios

1/4 Head of shredded green cabbage, or a couple of big handfuls from a pre-shredded package

1 Cup shredded romaine lettuce

1/4 Cup chopped pistachios


Pre-heat the oven to 400º. Toss the cauliflower florets in olive oil and sprinkle generously with salt and pepper. Remove from oil and spread on a parchment-covered baking sheet. Roast 12 minutes.

While cauliflower roasts, cut the apple into matchsticks and toss with 1 tablespoon lemon juice. Cut the kale in small pieces; add to a bowl with a small amount of olive oil and salt. Chop the herbs and slice one stalk of celery thinly on the diagonal.

Remove baking sheet with cauliflower from oven, and add the broccoli florets, tossing with the cauliflower and adding a little more oil if needed. Place salmon filets, skin side down, on the sheet; sprinkle with 1 tablespoon of lemon juice and with salt and pepper. Roast an additional 10-12 minutes

If using wasabi, mix powder with hot water and let it sit. Massage kale with oil (see video) for about a minute. Add shredded cabbage, celery, and herbs and toss well. Combine horseradish or wasabi with yogurt and mayo. Chop pistachios.

To plate, fill one half of each bowl with 1/2 the mixed greens, and the other with 1/2 the roasted veggies. Top with salmon (skin removed if desired) and apple. Drizzle on dressing, and sprinkle with pistachios.

Keywords: salmon, Ireland, kale, fresh

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Welcome to Head Roam! I’m Nan Bauer. Join me in rethinking travel in the world we live in now. Learn more about how I got here.

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