Pete and Gerry’s Organic Eggs are not affected by egg recall!

Zesty Salmon Bowls

The combination of salmon, asparagus, eggs, and brown rice in these bowls is bright and fresh—not to mention beautiful! Plus, it’s ideal for a springtime lunch or dinner.

Zesty Salmon Bowls Overall rating: 0 out of 5 based on 0 reviews.


Prep time: 15 minutes

Cook time: 60-75 minutes


4 servings


For the bowls:

4 cups cooked medium or long-grain brown rice (see notes)

1/2 teaspoon kosher salt, plus more to taste

3 large Pete and Gerry’s Organic Eggs

4 tablespoons olive oil, divided

1 clove garlic, minced

1 bunch scallions, whites and greens separated and thinly sliced

1 large bunch asparagus, thinly sliced into rounds

1 teaspoon lemon zest

Freshly ground black pepper to taste

4 (6-ounce) salmon fillets

For the dressing:

3 tablespoons soy sauce

2 tablespoons fresh lemon juice

1 teaspoon honey

2 tablespoons olive oil

2 teaspoons toasted sesame oil

1 tablespoon sesame seeds, plus more to garnish

Freshly ground black pepper to taste


To make the brown rice:

  1. In a medium saucepan, add 1 cup uncooked rinsed rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover with a tight-fitting lid, and cook 40 to 50 minutes until rice is just tender.
  2. Remove the pan from the heat and let stand, covered, for 10 minutes. Fluff rice with a fork.


To make the bowls:

  1. Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let stand for 13 minutes.
  2. Remove the eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel. Crumble the eggs by slicing them in half, then smash with a fork into small pieces.
  3. Heat 2 tablespoons of olive oil with garlic in a large skillet over medium heat for 30 seconds. Add the scallion whites and asparagus and cook, stirring occasionally, 5 to 7 minutes until the asparagus is bright green and just tender. Stir in the lemon zest and season with salt and pepper. Transfer to a plate to cool and wipe out the skillet.
  4. Season salmon fillets with salt and pepper. Return the skillet to medium-high heat. Add 2 tablespoons of oil and when the oil is hot, add salmon. Cook, without moving the fillets, for 6 minutes. Carefully flip the fillets and cook about 2 minutes longer until opaque throughout.

To make the dressing:

  1. Whisk together the soy sauce, lemon juice, and honey. Slowly pour in olive oil and sesame oil until emulsified.
  2. Whisk in the sesame seeds and season with pepper.

To assemble the bowls:

  1. Divide the brown rice among 4 resealable containers.
  2. Top each with eggs, asparagus-scallion mixture and salmon. Sprinkle with the reserved scallion greens and sesame seeds.
  3. Reserve the dressing (about 2 tablespoons per serving) on the side until ready to serve.

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Pete and Gerry’s Organic Eggs not affected by egg recall!

Over 200 million eggs have been recalled recently by another company due to a concern over Salmonella stemming from a single Rose Acre Farms location in North Carolina.

None of our eggs are part of this recall as we would never produce eggs on a factory farm of that size or style. If you’re concerned about eggs you purchased recently, see what brands have been recalled.

Pete and Gerry’s Organic Eggs are produced responsibly and safely on small family farms. Learn more about why our eggs are different.