Lemon and Black Pepper Salmon Bowl with Green Goddess Sauce

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  • Total Time: 40 mins
  • Hands-on Time: 20 mins
  • Makes: 4 servings

This savory, protein-rich salmon bowl recipe features tender whole grain bulgur, baked salmon with a Dijon and lemon pepper glaze, and a fresh Green Goddess sauce where Greek yogurt replaces the sour cream and mayonnaise.


  • 1 cup dry bulgur

    2 cups water

    2 tablespoons Dijon mustard

    3 tablespoons fresh lemon juice, divided

    1 tablespoon + 1 teaspoon honey, divided

    1 1/2 teaspoons lemon zest, divided

    1 1/2 teaspoons Simply Organic Lemon Pepper

    4 skin-on salmon fillets (4 ounces each), patted dry 

    1 bunch flat-leaf parsley, minced and stems discarded

    3 sprigs fresh tarragon, minced and stems discarded

    1/3 bunch chives, minced

    3/4 cup plain fat-free Greek yogurt

    1 tablespoon olive oil

    3/4 teaspoon anchovy paste

    1/2 teaspoon Simply Organic Garlic Powder 

    1/4 teaspoon Simply Organic Black Pepper 

    Sea salt or pink Himalayan salt, to taste

    2 cups snap peas, halved on the bias


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

    2. In a medium-sized saucepan over medium heat, toast bulgur for 5 minutes. Add water and cook for about 12 minutes, until bulgur is tender. Remove from heat, fluff with a fork and set aside.

    3. In a medium-sized bowl, whisk together mustard, 1 tablespoon lemon juice, 1 tablespoon honey, 1 teaspoon lemon zest and lemon pepper.

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

    5. In a food processor, combine parsley, tarragon, chives, yogurt, remaining 2 tablespoons lemon juice, olive oil, anchovy paste, remaining 1 teaspoon honey, remaining 1/2 teaspoon lemon zest, garlic powder and black pepper. Blend for 2 minutes until well combined and smooth. Season with salt if desired.

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

    Recipe Tip: 

    To decrease the prep time before serving, make the bulgur, glaze and sauce up to 3 days in advance.

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