Lemon and Black Pepper Salmon Bowl with Green Goddess Sauce

Lemon and Black Pepper Salmon Bowl with Green Goddess Sauce

Total Time: 00h 40m
Hands-on Time: 00h 20m
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.

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  • 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 OrganicĀ® 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 OrganicĀ® Garlic Powder
  • 1/4 teaspoon Simply OrganicĀ® 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:
  1. To decrease the prep time before serving, make the bulgur, glaze and sauce up to 3 days in advance.