Green Power Bowl with Salmon

Lots of colorful ingredients, rich in beneficial properties, in a single bowl. Lovely to look at and good to eat.


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With its mild intensity and notes of ripe fruit, our organic extra virgin olive oil is perfect for baking and light dishes like this one.


  • 1/2 pound / fresh, skinned salmon filet
  • 3 cups / fresh peas (in their pods)
  • 1 large / potato
  • 1 / zucchini
  • 1 small bunch / baby spinach
  • 1 spoonful / pumpkin seeds
  • 6 / walnuts
  • to taste / salt, white pepper
  • to season / Zucchi Organic Extra Virgin Olive Oil


Remove bones from the salmon and dice it into 3/4-inch cubes. Transfer to a bowl and season with Zucchi Organic Extra Virgin Olive Oil, a dusting of white pepper, and a little salt. Cover with plastic wrap and leave to marinate in the fridge for about 30 minutes.

In the meantime, shell the peas and boil them in salted boiling water for 10 minutes until tender, drain, and set aside. Wash and peel the potato, dice it finely and boil it in salted boiling water for 5 minutes so the small cubes are cooked but still firm. Wash the baby spinach and dry gently by patting with a paper towel. Wash and trim the zucchini and cut it into julienne strips.

Heat a non-stick frying pan over high heat. Once hot, cook the salmon cubes for 5 minutes, until they are cooked but still pink in the middle.

Assemble the Power Bowl: divide the vegetables between the individual bowls, add the salmon, and complete with the coarsely chopped walnuts and pumpkin seeds. Season to taste with salt and a drizzle of extra virgin olive oil.

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Green Power Bowl with Salmon

Lots of colorful ingredients, rich in beneficial properties, in a single bowl. Lovely to look at and good to eat.