Salmon and Kale Grain Bowls with Creamy Feta Dressing

These vibrant grain bowls are packed with fresh flavors and satisfying textures. A base of mixed grains and massaged kale is topped with tender roasted broccoli, tangy quick-pickled radishes and perfectly cooked salmon. The crowning touch is a creamy feta dressing that brings everything together with a rich, tangy finish.

This recipe is perfect for a quick weeknight dinner that feels special. The pickled radishes add a bright pop of color and crunch, while the feta dressing provides a creamy, savory element that complements the salmon and vegetables beautifully.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable Grain BlendView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Remove and discard any large stems from the kale, then chop the leaves into bite-sized pieces. Cut the broccoli into small florets. Trim and thinly slice the radishes into rounds. Halve the lemon and squeeze the juice into a small bowl.
2. Place the chopped kale in a large bowl. Drizzle with a little olive oil and a pinch of salt. Using your hands, massage the kale for about 1 minute until the leaves turn dark green and become tender.
3. On a baking sheet, toss the broccoli florets with a generous drizzle of olive oil, salt and pepper. Roast on the top rack for 12-15 minutes, until browned and tender.
4. While the broccoli roasts, prepare the pickled radishes. In a medium bowl, combine the sliced radishes, white wine vinegar, 2 tablespoons warm water, 1 teaspoon sugar and a pinch of salt. Stir, then set aside, stirring occasionally, until ready to serve. Taste and add more sugar if you prefer a sweeter pickle.
5. In a small bowl, whisk together the mayonnaise, sour cream, garlic powder, 1 tablespoon of the lemon juice, ½ teaspoon dried oregano and a pinch of salt and pepper. Crumble in the feta cheese and stir to combine. Set the dressing aside.
6. Massage the grain blend package to separate the grains, then partially open the package. Microwave for 1½-2 minutes until warmed through. Add the warmed grains to the bowl with the massaged kale. Drizzle with a little olive oil, season with salt and pepper and toss to combine.
7. Divide the kale and grain mixture between serving bowls. Top with the roasted broccoli and the pickled radishes (drain the radishes first). Drizzle the feta dressing over the top and serve immediately.

Recipe Tips

FAQ

Can I use a different grain instead of the microwavable blend?

Yes, you can substitute with cooked quinoa, brown rice or farro. Adjust the amount to about 1.5 cups cooked grains.

How should I cook the salmon?

Season the salmon with salt and pepper, then pan-sear or bake at 425°F for 12-15 minutes until flaky. You can also cook it on the same sheet pan as the broccoli.

Can I make the feta dressing ahead of time?

Absolutely! The dressing can be prepared up to 2 days in advance and stored in the refrigerator. Stir before using.