This light, bright crispy salmon salad bowl recipe with lemon vinaigrette, walnuts, and parm is sure to become a part of your regular rotation.
, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.
It’s January again, which means the armchair nutritionists are back on their BS, dictating what we should and shouldn’t eat. But as someone who feels decidedly unwell every time the word “wellness” appears next to a recipe, this year I’m blocking out the noise and doing what works forThe salad I can’t get enough of lately is this crispy salmon salad bowl recipe with lemon vinaigrette.
draped elegantly over the cool romaine. Call it health food or call it self-care—or just call it dinner.1½ tsp. finely grated lemon zest1 small garlic clove, very finely chopped¾ cup shaved Parmigiano-ReggianoLemon wedges, for serving
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