Lemon Honey Mustard Salmon Grain Bowls with Spinach and Cashews

This vibrant grain bowl brings together tender salmon, a wholesome grain blend and fresh spinach with the bright flavors of sun-dried tomatoes and a zingy lemon honey mustard dressing. Crunchy cashews and scallion greens add the perfect finishing touch, making every bite satisfying and delicious.

Ready in about 20 minutes, this recipe is ideal for busy weeknights when you want a nutritious, flavorful meal without spending hours in the kitchen. It’s packed with protein, fiber and healthy fats to keep you energized.

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Ingredients

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 ounce CashewsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Zest and halve the lemon. Finely chop the sun-dried tomatoes. Trim the scallions and thinly slice the green parts; save the white parts for another use.
2. Massage the grain blend package to separate the grains. Partially open the package and microwave until warmed through, about 90 seconds. In a small bowl, whisk together the lemon zest, honey, 1½ packets of Dijon mustard, 2 tablespoons olive oil, ½ teaspoon sugar and the juice from the lemon. Season with salt and pepper to taste.
3. Transfer the warmed grain blend to a large bowl. Add the spinach, sun-dried tomatoes and dressing. Toss to combine. Season with additional salt and pepper if desired.
4. Divide the salad between shallow bowls. Garnish with the sliced scallion greens and cashews. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute the salmon with trout or arctic char. Adjust cooking time as needed.

How should I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Add the cashews just before serving to keep them crunchy.

Can I make this recipe nut-free?

Absolutely. Omit the cashews or replace them with sunflower seeds or pumpkin seeds for a nut-free version.