Salmon Bowl

A layered bowl made up of baked salmon, cabbage slaw, and crispy sugar snap peas. Then for a finishing touch everything is drizzled with a spicy sriracha yogurt sauce.


  • 1/4 cup nonfat Greek Yogurt

  • 1 1/2 Tbsp sriracha

  • 2 cups red cabbage, thinly sliced

  • 2 cups green cabbage, thinly sliced

  • 2 carrots, thinly sliced

  • 2 green onions, sliced

  • 1 1/2 Tbsp rice vinegar

  • 2 TBSP mustard, divided

  • 3 Tbsp

  • Salt and black pepper

  • 1 Tbsp fresh ginger, minced

  • 1 tsp minced fresh garlic

  • 9 ounces skinless salmon fillet

  • 1 cup sugar snap peas, thinly sliced

  • 1 tsp toasted sesame seeds


  1. Mix sriracha sauce: Mix together yogurt and sriracha in a small bowl. Set aside.

  2. Make the slaw: In a large mixing bowl toss together cabbage, carrots, green onions, rice vinegar, and mustard. Season lightly with salt and pepper to taste. Set mixture aside.

  3. Make the salmon sauce: In a small mixing bowl whisk together soy sauce, mustard, the ginger, garlic until mixture is well blended. Set aside.

  4. Bake salmon: Dab salmon pieces dry with paper towels, season with pepper only. Preheat the oven to 400F and bake for ~15-20’, based on your liking. Once the salmon is done pour the salmon sauce over it.

  5. Assemble bowls: Layer cabbage slaw mix into serving bowls, top with salmon, and sugar snap peas Sprinkle over sesame seeds and drizzle over the sriracha yogurt sauce. (Note: Serves 2).

Make Ahead Meal Prep:

  • Salmon can be prepared a day in advance, store in the fridge (preferably not layered or sauce will soak into salmon). Reheat in the microwave until heated through.

  • Slaw can be prepared a day ahead and sugar snap peas can be sliced ahead, just wait to add to heated bowl.

  • Yogurt sauce can be made a day prior.

Possible Variations:

  • Add rice: Brown or white rice, quinoa or farro would work well.

  • Coleslaw mix: Use a store-bought coleslaw mix to safe time.

  • Rice vinegar alternative: Apple cider vinegar is another great choice.

  • Use other vegetables: So many options on this one. You could use other vegetables like cucumber, bok choy, spinach, broccoli slaw, bell pepper, sauteed mushrooms etc.

  • Chicken or tofu for salmon: Exchange the protein and cook through to your liking.

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