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