Salmon power bowl
Looking for a meal that’s both nutritious and satisfying? This Salmon Power Bowl is your answer. Packed with vibrant vegetables, wholesome grains, and protein-rich salmon, it’s the perfect way to fuel your day. Whether you’re preparing a hearty lunch or a balanced dinner, this recipe combines flavor and nourishment in every bite.
Why You’ll Love This Recipe
This Salmon Power Bowl isn’t just delicious; it’s a complete meal loaded with essential nutrients:
Salmon: A powerhouse of omega-3 fatty acids and high-quality protein to support brain function and heart health.
Spinach: A nutrient-dense leafy green rich in iron, vitamins, and antioxidants.
Butternut Squash: Adds natural sweetness and a boost of vitamin A, essential for vision and immune health.
Quinoa: A gluten-free grain that provides all nine essential amino acids, making it a perfect source of plant-based protein.
Brussels Sprouts: High in fiber and packed with vitamin C to support overall wellness.
Red Radishes: Bring a peppery crunch and are great for digestion.
Ingredients
For the Bowl:
2 salmon fillets (about 6 oz each)
1 cup of cooked quinoa
2 cups of fresh spinach leaves
1 cup of butternut squash, cubed
1 cup of Brussels sprouts, halved
4 red radishes, thinly sliced
For the Dressing:
2 tablespoons of olive oil
Juice of 1 lemon
1 teaspoon of Dijon mustard
1 teaspoon of honey (or maple syrup for a vegan option)
A pinch of salt and freshly cracked black pepper
Prepare the Salmon:
Preheat your oven to 375°F (190°C).
Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Roast the Vegetables:
While the salmon is baking, toss the butternut squash and Brussels sprouts with a tablespoon of olive oil, salt, and pepper.
Spread them on a separate baking sheet and roast in the oven for 20-25 minutes, or until tender and lightly caramelized.
Assemble the Bowl:
In a large bowl, layer the cooked quinoa, fresh spinach, roasted butternut squash, and Brussels sprouts.
Top with the sliced radishes and baked salmon fillet.
Make the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Drizzle the dressing over the power bowl.
Serve and Enjoy:
Serve immediately while the salmon and roasted vegetables are warm. Mix gently to distribute the dressing evenly.
Tips for Success
Cook Quinoa Perfectly: Rinse quinoa thoroughly before cooking to remove its natural bitterness. Use a 2:1 water-to-quinoa ratio for light and fluffy results.
Customize Your Bowl: Swap out vegetables or add extras like avocado, cherry tomatoes, or seeds for more texture and flavor.
Meal Prep: Prepare the ingredients ahead of time and store them separately. Assemble your power bowl just before eating for maximum freshness.
