Sriracha, a spicy Thai condiment, gives this dressing a flavorful kick that will perk up veggies and plain poached salmon. using frozen artichokes instead of canned is a salt-smart hack, since canned artichokes contain 300% more salt, which can leave you feeling bloated. 


  • 4 (4oz) skinless salmon fillets
  • 4 cups baby spinach
  • 2 red bell peppers, diced
  • 1 cucumber, diced
  • 2 tomatoes, diced
  • 1 (9 oz) package frozen artichokes, thawed
  • 1/2 cup mayonnaise
  • 1/4 cup plain 2% Greek yogurt
  • 1 tbsp Sriracha
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper


  1. Fill a large stockpot with water and bring to a rolling boil. carefully slide salmon into water and turn off heat. Cover and let sit 8 to 10 minutes, or until salmon is cooked through but still slightly pink in the center. Transfer to a plate to cool.
  2. Divide spinach, peppers, cucumber, tomatoes, and artichokes among 4 bowls. Add salmon to each bowl.
  3. In a small bowl, whisk together mayo, yogurt, sriracha, lemon juice, water, garlic salt, and black pepper. Drizzle dressing over the bowls.
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