Salmon and Potato Bowl with Avocado Sauce


For the Bowl

1 Lb. potatoes, halved or quartered if large

1/4 cup olive oil

salt and pepper

4 salmon fillets (5 to 6 Oz.)

1 tablespoon honey

2 teaspoons paprika

2 teaspoons cumin

4 cloves garlic, minced

juice of a lemon

1 pinch crushed red pepper flakes (optional)

2 cups cooked brown rice

8 ounces feta cheese, crumbled

For the Avocado Sauce

1 avocado, halved

1/4 cup plain greek yogurt

1 cup fresh cilantro

1/2 cup fresh basil, plus more for serving

1 jalapeño, halved and seeded (optional)

juice from 1 lemon, plus more for serving

1 teaspoon cumin


fresh dill, for serving

Preheat your oven to 425

On a rimmed sheet pan, toss potatoes with 2 tablespoons olive oil.

Season with salt and black pepper, then roast 20 minutes, or until tender.

Put salmon on a plate and drizzle with honey.

Add paprika, cumin, garlic, lemon juice, crushed red pepper flake, and a pinch each of salt and pepper.

Drizzle with 2 tablespoons olive oil, rub seasonings and oil on filets.

Remove potatoes from oven and push them to one side of pan.

Put salmon on the other side.

Return pan to oven and roast for 10 to 20 minutes more.

For the Sauce

Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time, as needed to thin the sauce.

To serve, spread the goddess sauce onto plates, then add rice, potatoes, salmon and feta.

If desired, squeeze a drop of lemon juice over salmon and serve with fresh basil. Enjoy!
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