Easy Healthy Recipes + Health & Lifestyle + Lunch/Dinner

Hormone-Loving Green Salmon Bowl

26 March 2021
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Your hormones will be humming after this delicious Green Salmon Bowl! It’s fresh, nourishing and easy to prepare, plus loaded with quality fats, protein, brassica vegetables, greens and complex carbohydrates to fuel your body and endocrine system. The addition of salsa verde adds a beautiful hit of flavour and nutrients.

Time to cook: 20 minutes, 15 mins to prep Serves: 2


  • ⅓ cup (60g) brown rice, rinsed
  • 300g (10.5 oz) salmon, skin off & sustainably sourced where possible
  • sea salt & black pepper
  • 1 head broccoli, cut into florets
  • 2 tsp extra virgin olive oil
  • 4 handful baby spinach

For the salsa verde

  • ½ bunch flat leaf parsley
  • ½ bunch basil leaves
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 2 tbsp extra virgin olive oil
  • 2 tsp capers, drained

To serve

  • 1 lemon, sliced into wedges



Cook the brown rice as per the packet instructions.

Preheat the oven to 180°C or 350°F. Line a baking tray with baking paper.

To prepare the salsa verde combine all of the ingredients in the small bowl of a food processor and blend until smooth. Set aside.

Place the salmon onto the lined baking tray and season with sea salt and pepper. Place in the pre-heated oven to bake for 15 minutes or until cooked to your liking. Remove from the oven and flake with 2 forks.

Whilst the salmon is cooking, place a saucepan with a steamer basket and lid onto the stove. Half fill the saucepan with hot water and place over a high heat. Once the water is boiling, place the broccoli florets into the steamer basket and steam for 5 minutes. Remove from the heat, season with sea salt and pepper and set aside.

Heat 2 tsp extra virgin olive oil in a non-stick pan over a medium high heat. Add the spinach to the pan and sauté for 2-3 minutes until wilted.

To assemble, divide the cooked rice, steamed broccoli, flaked salmon and wilted spinach between 2 serving bowls.  Top with lemon wedges.



You can swap any of the animal-based protein options for:

1 cup lentils, chickpeas or beans (or a mix), 2 eggs (for vegetarians) or 100g (3.5oz) tempeh or 150g (5.3oz) tofu (1–2 times a week). per serve.

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