Flaky Salmon Grain Bowls with Crème Fraîche Dressing!
If you’re looking for a vibrant, wholesome dish that not only tastes amazing, but will keep you full, try my warm salmon grain bowls!
I’m using cooked barley, but any grain you like can serve as the base. With fresh asparagus, white beans, and arugula added, all tossed lovingly with a simple, homemade crème fraîche dressing, this is one of those meals you’ll just enjoy eating!
Why this recipe works
- Taste! Savory, tangy, light, and fresh! The zesty dressing and fresh herbs bring it all together.
- Texture! This dish has an incredible contrast of textures, from soft, flaky salmon, chewy barley, crunchy asparagus, and creamy white beans — it’s seriously satisfying to eat!
- Flavor! The dressing adds depth with a hint of spicy horseradish and a lovely creamy texture that coats every bite.
For more easy, flavorful salmon recipes, try my pecan-crusted salmon filets, Moroccan-spices salmon and couscous, or this quick and easy broiled miso salmon next!
What You’ll Need
- For the crème fraîche dressing: crème fraîche, plain Greek yogurt, lemon zest, fresh lemon juice, prepared horseradish, capers, fresh dill, kosher salt, and black pepper.
- Salmon: You’ll want a 6oz salmon fillet for everyone who’s eating. Season with olive oil, garlic powder, kosher salt, black pepper, and lemon zest.
The remaining grain bowl ingredients: cooked barley (though of course you can use other grains, like wild rice, brown rice, quinoa, bulgar, couscous, farro, etc.), white beans, asparagus, arugula or spinach, extra-virgin olive oil, fresh dill and flaky sea salt.
Ingredient Substitutions
- Salmon: Swap for chicken breast, roast chicken, shrimp, tofu, or roasted chickpeas.
- Barley: Use gluten-free grains like quinoa or millet if needed.
- Crème Fraîche: You can easily use sour cream instead.
Directions
Full instructions and ingredient quantities can be found in the recipe card below.
This grain bowl can be enjoyed warm or cold, making it versatile for any season!
Helpful Tips!
- Don’t overcook the salmon! The best way to ensure proper doneness is to use a thermometer. I recommend removing from the oven when the fish reaches an internal temperature of 120°F, as it’ll continue cooking a bit once removed.
- Have the ice bath ready! Quickly transfer asparagus to an ice bath after blanching to retain its vibrant color and crispness.
- Fresh herbs make a difference! Don’t swap the fresh dill for dried. You can, however, use other herbs (like parsley, chives, tarragon, or basil).
Prep In Avance (& Store Leftovers)
- To make-ahead: The dressing can be prepared up to 2 days in advance. Blanch the asparagus and store it in an airtight container in the fridge for up to 1 day. I recommend preparing and cooking the salmon the same day you buy it.
- Store: Store leftover grain bowls in an airtight container for up to 3 days. Keep the dressing separate to avoid sogginess.
Why I don’t recommend freezing this dish: While the barley and salmon freeze well separately, avoid freezing the dressed salad and asparagus as they may lose texture. The salmon and barley can be separately frozen in airtight containers for up to 2 months.
A Complete Meal: Nothing Additional Needed!
This is a complete meal all on its own, but you can of course enjoy it with roasted vegetables or some crusty bread if you’re wanting to add a little something extra!
These hearty and satisfying salmon grain bowls are a restaurant-quality meal that I have quickly grown to love. Bursting with flavor and perfect for work day lunches, these will keep you full and happy all day long!
If you make this easy Warm Salmon Grain Bowl recipe, please let us know by leaving a review and rating below!
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Grain Bowls with Salmon, Barley, & Crème Fraîche
Equipment
- Medium bowls
- Parchment lined baking sheet
Ingredients
For the Crème Fraîche Dressing
- ½ cup (120g) crème fraîche
- ½ cup (120g) whole milk Greek yogurt
- 2 tsp lemon zest, from 1 medium lemon, plus 2 Tbsp fresh lemon juice
- 1 Tbsp (15g) prepared horseradish
- 1 Tbsp (9g) capers, drained and chopped
- 1 Tbsp fresh dill, finely chopped
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
For the Salmon
- 1½ lb (.7kg) salmon filet, skin removed
- 2 Tbsp (30ml) olive oil
- 2 tsp garlic powder
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 tsp lemon zest, from 1 medium lemon (cut into wedges for serving after zesting)
Remaining Salad Ingredients
- 2 cups (300g) cooked barley, (you could use a small pasta instead, such as fregola)
- 1 lb (450g) asparagus, ends trimmed, stalks cut into 1-inch pieces
- 1 (15 oz) can (425g) white beans, drained and rinsed
- 4 oz (115g) arugula or baby spinach, or a combination of both
- Fresh dill, for serving
Instructions
- Make the creamy dressing. In a medium bowl, combine ½ cup (120g) crème fraîche, ½ cup (120g) Greek yogurt, 2 tsp lemon zest, 2 Tbsp fresh lemon juice, 1 Tbsp horseradish, 1 Tbsp chopped capers, 1 Tbsp dill, and ¼ tsp each of kosher salt and black pepper. Stir well, then taste and adjust seasoning. If you want it a little thinner (and more pourable), add 1-2 tsp of water, then whisk again. Set aside.
- Prepare the salmon. Preheat an oven to 350°F (175C°), then place the salmon on a parchment-lined baking sheet. Drizzle with 2 Tbsp olive oil, then season with 2 tsp garlic powder, 1 tsp kosher salt, and ¼ tsp black pepper. Grate the zest from 1 lemon on top. Transfer to the oven and cook for 15-17 minutes, or until the salmon reaches an internal temperature of 120°F and flakes easily. Cool slightly.
- Blanch the asparagus. Bring a large pot of water to a rapid boil, then season with a tablespoon of kosher salt. Add the asparagus then cook for 3 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water. When the asparagus is done, use a slotted spoon and immediately transfer to the ice bath to stop the cooking process. Drain after 5 minutes.
- Assemble the salad. In a large mixing bowl, combine 2 cups (300g) cooked barley, (425g) drained white beans, asparagus, and 4oz (115g) baby arugula (or baby spinach). Pour as much of the creamy dressing on top as you like, then gently toss to combine. Taste and adjust seasoning. Divide between plates, then top with some of the salmon (I like to flake it into bite size pieces and plate it right on top). Give a generous drizzle of a high-quality extra virgin olive oil and a pinch of flaky sea salt, then garnish with fresh dill and serve with lemon wedges. Enjoy!
Notes
- I like to cook hearty grains (eg, barley, wild rice, brown rice, quinoa, and farro) in chicken stock or vegetable broth for added flavor.
- Other vegetables to try: snow peas, snap peas, or English peas.
- Make-ahead: The dressing can be prepared up to 2 days in advance. Blanch the asparagus and store in an airtight container in the fridge for up to 1 day. I recommend preparing and cooking the salmon the same day you buy it.
- Store: Store leftover grain bowls in an airtight container for up to 3 days. Keep the dressing separate to avoid sogginess.
- While the barley and salmon freeze well separately, avoid freezing the dressed salad as it may lose texture.
Nutrition
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