For an easy weeknight dinner or meal prep recipe, these Salmon Power Bowls are perfect! With roasted vegetables, tender salmon and the best lemon tahini sauce. Lots of alternatives in this recipe for ways to make this meal dietary friendly.
Why You’ll Love This
- The perfect easy weeknight meal to add to your meal planning rotation
- Plenty of ways to swap out ingredients to make this salmon power bowl dietary friendly to suit your needs, whether that’s paleo, grain-free or gluten-free.
- Filling and satisfying, thanks to healthy fats from the salmon, protein and plenty of fiber.
- salmon fillets –
- seasonings for salmon – we’re using stoneground mustard, garlic, lemon juice and spices to season and broil the salmon.
- grain of choice – I used quinoa but freekeh, farro, white rice or brown rice all work as well. If you’re looking to make this grain free, swap out the grain for riced veggies like cauliflower rice or even spaghetti squash “noodles.”
- 3-4 vegetables of choice, to be roasted – I like sweet potatoes, brussels sprouts and parsnips here. They’re especially delicious with the lemon tahini dressing.
How to Prepare Salmon using the Broiler
Personally, one of my favorite ways to prepare salmon is using the broiler. It cooks fish perfectly and you can get a nice crust on the top.
For this salmon recipe you’ll preheat oven for broiling (400ºF) and place oven rack about 6″ from broiler.
In a small bowl combine mustard, garlic, lemon, spices then spread mixture over the salmon fillets (skin side down). Then you’ll broil the salmon until the middle is cooked and the fillets flake with a fork. Finish with fresh lemon zest for extra zing!
If using frozen salmon, make sure salmon is completely thawed and patted with towel to dry it.
Fresh salmon from the meat counter is great too, you’ll still want to blot it with a paper towel.
How to Prep Roasted Veggies
- Cut your vegetables up into similar widths and sizes, so you can roast them on the same baking sheet and they’ll cook evenly.
- Lightly cover the vegetables in olive oil – I like to add some dashes of garlic powder, black pepper and a sprinkle of salt as well.
- Roast the veggies on the sheet pan in a preheated oven for about 20-30 minutes.
- While the vegetables are cooking, you’ll begin preparing the grains and the salmon, along with the sauce.
Lemon Tahini Dressing
This lemon tahini sauce / dressing is something you’re going to want over and over again. It’s actually a great dipping sauce for roasted vegetables too. It’s vegan friendly and doesn’t have any added sugars either.
You need: tahini, lemon juice, rice vinegar (or ACV for paleo/Whole30®), non-dairy milk or water to thin, salt to taste.
All you do is whisk the ingredients together in a bowl, or you can use a small blender or a small food processor to get everything really blended.
It’s a take on my Turmeric Tahini dressing, minus the turmeric.
Additional Toppings and Additions
If you’re looking for more ways to add to this salmon bowl recipe, here are some suggestions:
- Crumbled feta cheese, for an extra salty addition
- Srirarcha, for a little heat
- Thinly sliced napa or purple cabbage, for extra crunch
- Any fresh herb you like such as dill, parsley or cilantro
- Fresh, creamy avocado for additional healthy fats
FAQ’s about this recipe…
- How long will the salmon keep in the fridge? – As long as you don’t mind leftover salmon, this will last in an airtight container in the fridge for 1-2 days.
- How long are roasted veggies good for? – Again, leftover roasted veggies aren’t for everyone (I don’t mind them) but I’d say they’ll hold their flavor and texture best within 1-2 days.
- Can I use cauliflower rice in place of the grain? YES – if doing that, you’ll have yourself a paleo and Whole30® compliant meal.
More Power Bowl Recipes
- Honey Ginger Chicken Power Bowl
- Thai Tempeh Buddha Bowl
- Habanero Mint Tuna Power Bowl with Mango Mint Salsa
- Roasted Spring Veggie Power Bowl with Turmeric Tahini Dressing
If you make this recipe, be sure to leave a comment and star rating below! I love hearing from you. Xx AshleyPrint
Salmon Power Bowls
For an easy weeknight dinner and/or meal prep recipe, these Salmon Power Bowls are perfect! Lots of alternatives in this recipe for ways to make this meal Paleo and/or Whole30® compliant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: dinner entree
- Method: broiler & stovetop
- Cuisine: American Seafood
- Diet: Gluten Free
- 6 ounces or 8 ounces salmon (separate into 2 fillets)
- 1/2 tablespoon stone ground mustard
- 1 teaspoon minced garlic
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup uncooked quinoa or grain of choice
- 2/3 cup water
- 1/2 tablespoon olive oil
- 2 medium parsnips, cut lengthwise into 2” strips
- 1 cup brussels sprouts, halved
- 1 small sweet potato, chopped (1” cubes)
- Garlic powder and salt, to taste
- 1/4 cup tahini
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons rice vinegar
- 1–2 tablespoon non-dairy milk, for thinning (coconut, hemp, etc.)
- 1/4 teaspoon kosher salt, or to taste
- Roast the veggies: Preheat oven to 375ºF and line sheet pan with parchment paper. Spread veggies on evenly and drizzle with oil. Toss on pan to coat. Sprinkle with garlic powder (about ½ tsp) and salt; toss again and roast veggies for 20-30 minutes, until soft and slightly charred.
- Prepare the grain: Meanwhile, cook the grains according to package instructions.
- Prepare the sauce: Add tahini, milk, lemon juice, rice vinegar and salt in a small bowl; whisk vigorously until combined. Set aside.
- Make the salmon: Preheat oven for broiling (400ºF) and place oven rack about 6″ from broiler. Slice salmon fillet into four equal strips and pat dry with paper towel. Place skin side down on grease or lined baking sheet. In a small bowl combine mustard, garlic, lemon, spices then spread mixture over salmon fillets. Transfer salmon to preheated oven and broil for about 6-8 minutes, until you see the crust start to form. Check after 5 minutes to prevent over-cooking. Salmon is ready when it flakes away with a fork. Internal temperature should be 145ºF.
- Assemble: In a medium serving bowl, cooked grains, layer in roasted veggies, cooked salmon and top with lemon tahini.
This bowl is best eaten fresh, but leftovers will keep in fridge for a couple days.
See notes in post for FAQ’s.
For another dressing option, try my Lemon Turmeric Tahini Dressing
Nutritional information does not include sauce.
- Serving Size: 1/2 of recipe
- Calories: 609
- Sugar: 15
- Sodium: 172
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 74
- Fiber: 18
- Protein: 35
- Cholesterol: 71
Keywords: power bowls, broiled salmon recipe, salmon bowls
photography by Erin Alvarez – The Almond Eater