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Green Goddess Bang Bang Salmon Bowls

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5 from 1 review

These Green Goddess Bang Bang Salmon Bowls are a delicious 30 minute recipe perfect for dinner any night of the week. The salmon is quick and easy and made in your oven (without leaving your kitchen in distress!).

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Yield: 3-4 1x

Ingredients

Scale

Salmon + Marinade:

  • 1½ pounds salmon, skin removed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 2 tablespoons coconut aminos
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Green Goddess Bang Bang Sauce:

  • ¾ cup plain Greek yogurt (or cottage cheese for extra protein)
  • ¼ ripe avocado
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1–2 tablespoons sweet chili sauce
  • 1 tablespoon honey (or hot honey)
  • 2 tablespoons fresh cilantro
  • 1 tablespoon fresh chives
  • 1 tablespoon fresh parsley
  • 1 small garlic clove
  • 2 tablespoons water
  • Pinch sea salt

For the Bowls:

  • 2 cups cooked rice (I used sushi rice but really any works)
  • 1 cup shredded carrots
  • 1 cucumber, thinly sliced or ribboned
  • 1 avocado, sliced
  • ½ cup shelled edamame
  • Fresh mint + cilantro to taste
  • Sesame seeds or hemp seeds for topping

Instructions

  1. Marinate the Salmon: Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, toss the cubed salmon with avocado oil, coconut aminos, Dijon mustard, garlic powder, paprika, onion powder, salt, and pepper. Let sit for 10–15 minutes while you prep the remaining ingredients.
  3. Bake: Spread salmon evenly on the prepared baking sheet. Bake for 10–12 minutes, until cooked through and lightly caramelized on the edges.Optional: Broil for 1–2 minutes at the end for extra crispness.
  4. Make the Green Goddess Bang Bang Sauce: Add Greek yogurt (or cottage cheese), avocado, olive oil, lime juice, sriracha, honey, cilantro, chives, parsley, garlic, 2 tablespoons water, and salt to a blender or food processor. Blend until smooth and creamy. Adjust spice, sweetness, or lime to taste.
  5. Assemble the Bowls: Divide cooked rice among bowls. Top with carrots, cucumber, edamame, avocado, and baked salmon. Drizzle generously with green goddess bang bang sauce and finish with fresh herbs and sesame or hemp seeds.
  6. Serve immediately and enjoy.

Notes

*Store leftovers in fridge for 3 days. If meal prepping ahead of time, I recommend keeping sauce on the side until ready to serve.

  • Author: Rachel Mansfield

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https://rachlmansfield.com/green-goddess-bang-bang-salmon-bowls/