Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Za’atar Salmon Poke Bowl
with avocado / cucumbers / baby spinach

Active: 35 Total: 35
This poke bowl is inspired by the Hawaiian classic but we gave it a Mediterranean flavor profile. With spiced salmon, tart oranges, rich avocados, and a creamy aioli on top, it's full of bright flavors and textures.
Smarts #1: You can serve salmon in these poke bowls raw or lightly seared. Be sure to use sushi-grade salmon if serving it raw (they can point you in the right direction at the grocery store's fish counter).
Smarts #2: There are lots of toppings in these bowls. Feel free to skip one or substitute with something else you have on hand.


Za’atar Salmon Poke Bowl:
  • Salmon - 1 1/2 lbs , cubed (look for skinless filets or have the fishmonger remove the skin)
  • Oil, cooking - 1 tsp + 1 Tbsp
  • Bragg's / coconut aminos - 1 1/2 tsp
  • Za'atar - 1 Tbsp
  • Baby spinach - 5 oz , chopped
  • Green onions - 2 stalks , chopped, white and green parts combined
  • Avocados - 1 , cubed
  • Oranges - 1 , segments
  • Pine nuts - 2 tsp (sub any type of chopped nuts)
Cucumber Salad:
  • Cucumbers - 10 oz , chopped
  • Oil, olive - 1 tsp
  • Vinegar, red wine - 1 tsp
Lemon Paprika Aioli:
  • Mayonnaise, paleo-friendly - 1/4 cup
  • Lemon juice - 2 tsp
  • Hot sauce - 2 tsp
  • Paprika, smoked - 1/4 tsp


  1. Make aioli - Whisk together mayonnaise, lemon juice, hot sauce, and paprika. (Can be done up to 5 days ahead)
  2. Make cucumber salad - Chop cucumbers. Combine cucumbers with olive oil and vinegar. (Can be done 1 day ahead)
  3. Salmon - Cube salmon. Toss with first portion of cooking oil, aminos, za’atar, and some salt and pepper.
  4. Spinach / Green onions / Avocados / Oranges - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a nonstick pan or well-seasoned skillet over medium heat. Add pine nuts and toast, stirring frequently, until lightly toasted, 3 to 4 minutes. Set aside.
  2. (Optional - skip if serving the salmon raw.) To heated pan add second portion of cooking oil and then cubed salmon. Cook salmon on one side until golden brown. Use a spatula to gently flip salmon and cook on the other side. Continue cooking until salmon is golden brown and cooked through, 4 to 7 minutes total.
  3. Stir green onions into salmon.
  4. Give cucumber salad a stir and season it with some salt and pepper.
  5. Set out all of the toppings so that everyone can assemble their own bowls. Or assemble bowls with a bed of chopped spinach topped with avocados, oranges, cucumber salad, salmon, pine nuts, and aioli. Enjoy!



0 reviews