Crispy Mediterranean Salmon Salad Bowl
93% EBT-Friendly
Made by Massy Arias
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A vibrant, nutrient-dense salad bowl featuring crispy air-fried salmon and spiced sweet potatoes over a rainbow of fresh vegetables and quinoa. This balanced meal is as satisfying as it is beautiful, supporting energy and wellness with every bite.
Ingredients:
Salad
- 2 6 oz salmon filets
- 1 medium sweet potato (cubed)
- 1.5 cups cooked quinoa
- 1 cup broccoli florets
- 2 cups fresh spinach
- 1 gala apple (chopped)
- 1/4 red onion (thinly sliced)
- 1/2 cucumber (sliced)
- 1 ripe avocado (sliced or cubed)
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp sea salt (to taste)
- 1 tsp black pepper (to taste)
- 1 tbsp avocado oil (or avocado oil spray)
Dressing
- 1-2 tbsp Dijon mustard
- 1-2 tbsp raw honey
- 1 lemon (juiced)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat your air fryer to 370°F (or oven to 400°F).
- Cube the sweet potato and toss with paprika, cinnamon, avocado oil spray, and sea salt. Air fry until crispy and cooked through.
- Season the salmon with garlic powder, smoked paprika, salt, and pepper. Air fry for 10–12 minutes, or until crispy and cooked to your liking.
- Cook the quinoa according to package instructions.
- Make the Dressing: In a small bowl, whisk together 1-2 tbsp Dijon mustard, 1-2 tbsp raw honey, and the juice of 1 lemon until smooth.
- Assemble the Bowl: In a large bowl or plate, arrange the cooked quinoa, spinach, chopped apple, sliced red onion, cucumber, and avocado. Add the crispy sweet potatoes and broccoli florets.
- Flake the cooked salmon and place it on top of the salad. Drizzle with the honey mustard dressing and serve immediately.
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