Lemon and Black Pepper Salmon Bowl with Green Goddess Sauce

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  • Total Time: 0 hrs 35 mins
  • Hands-on Time: 0 hrs 10 mins
  • Makes: 4 (1 3/4 cup)

These savory, protein-rich bowls feature chewy, whole-grain bulgur, fresh salmon with a Dijon and lemon-pepper glaze, and a luscious Green Goddess sauce where lighter Greek yogurt replaces the sour cream and mayonnaise.


  • 1 1/2 teaspoons Simply Organic Lemon Pepper 3.17 oz.

  • 1/2 teaspoon Simply Organic Garlic Powder 3.64 oz.

  • 1/4 teaspoon Simply Organic Black Pepper Medium Grind 2.31 oz.

  • 1 cup dry bulgur

  • 4 skin-on salmon fillets, 4 ounces each

  • 2 tablespoons Dijon mustard

  • 3 tablespoons fresh lemon juice, divided

  • 4 teaspoons honey, divided

  • 1 cup flat-leaf parsley (1 bunch), leaves and tender stems

  • 3 sprigs fresh tarragon, stems discarded

  • 1/3 bunch chives

  • 3/4 cup plain fat-free Greek yogurt

  • 1 tablespoon olive oil

  • 3/4 teaspoon anchovy paste

  • Sea salt, to taste

  • 2 cups snap peas, halved on the bias (1 8-oz bag)

  • 1 1/2 teaspoons lemon zest, divided


    1. Preheat oven to 450 degrees with rack set in middle position. Line a baking sheet with foil.

    2. In a medium saucepan, toast bulgur over medium heat for 5 minutes. Add 2 cups water to saucepan and cook bulgur according to package directions. Set aside.

    3. For the glaze, in a medium bowl, whisk together Dijon, 1 tablespoon lemon juice, 3 teaspoons honey (1 tablespoon), 1 teaspoon zest, and lemon pepper.

    4. Pat salmon fillets dry and arrange on lined baking sheet. Brush glaze over salmon and bake 10 to 12 minutes, until flesh easily flakes with a fork, and a thermometer inserted in the center registers 135 to 145 degrees.

    5. Meanwhile, for the Green Goddess sauce, in a food processor pulse together parsley, tarragon and chives until minced. Add yogurt, remaining 2 tablespoons lemon juice, olive oil, anchovy paste, remaining 1 teaspoon honey, remaining ½ teaspoon lemon zest, garlic powder and black pepper, and blend for 2 minutes until smooth; season with salt if desired.

    6. Divide bulgur among serving bowls, top with salmon, peas, and Green Goddess sauce.

    Some large food processors may not chop the fresh herbs finely enough, so we suggest using a mini food processor to make the sauce, or chop the herbs in a mini-chopper beforehand. For a quick weeknight meal, make part of this dish in advance make the bulgur, glaze and green goddess sauce up to 3 days ahead.


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