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Maple Mustard Salmon Bowl

Fresh and light, this meal can be prepared quickly.

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Maple Mustard Salmon Bowl

Maple Mustard Salmon Bowl

Fresh and light, this meal can be prepared quickly.
Course: Entree
Keyword: bowls, maple, mustard, salmon
Servings: 4
Calories: 471kcal
Author: Genevieve Doll


Pickled Apples:

  • 1 cup water
  • 1/3 cup apple cider vinegar
  • teaspoons salt
  • 1 teaspoon honey
  • 1 large crisp apple, cut into ¼ inch matchsticks


  • 1 pound salmon fillet
  • Salt and freshly ground pepper
  • tablespoons spicy mustard
  • teaspoons maple syrup


  • 1 medium fennel bulb
  • 4 cups packed arugula
  • ½ cup crumbled feta
  • cup raw pumpkin seeds, toasted
  • cup currants or raisins
  • Juice of ½ lemon
  • ½ teaspoon honey
  • ¼ teaspoon salt
  • 3 tablespoons olive oil


  • Preheat oven to 375°. In a small bowl, whisk together water, apple cider vinegar, salt and honey. Add apples, and submerge. Pickle apples for 20 minutes, or make ahead and store in the liquid in a jar and refrigerate.
  • Place salmon skin-side down in a baking dish, and remove bones if necessary. Sprinkle with salt and pepper.
  • Combine mustard and maple syrup in a small dish, and brush over salmon to coat.
  • Bake 15–20 minutes, until salmon flakes easily with a fork.
  • Meanwhile, remove and compost stalks from fennel, reserving fronds for garnish. Slice bulb in half, remove core, and thinly slice.
  • In a medium bowl combine fennel, arugula, feta, pumpkin seeds and currants, reserving some pumpkin seeds for garnish.
  • To make dressing, whisk together lemon juice, honey and salt in a small bowl. Drizzle in oil to emulsify. Toss salad with dressing.
  • Portion salmon into four pieces, gently removing from skin. Divide salad into four bowls and place on salmon. Top with a small mound of pickled apples, and garnish with reserved pumpkin seeds and chopped fennel fronds.


Calories: 471kcal | Carbohydrates: 27g | Protein: 31g | Fat: 28g | Sodium: 1507mg | Fiber: 5g | Sugar: 10g
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