Salmon Grain Bowls with lemon tahini sauce

For an easy weeknight dinner and/or meal prep recipe, these Salmon Grain Bowls are perfect! With roasted vegetables and the best lemon tahini sauce. Lots of alternatives in this recipe for ways to make this meal Paleo and/or Whole30® compliant.

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I love when I actually get my act together enough to share real meals with you! Mainly because I get to eat said “real meals” for lunch and/or dinner is already prepped.

I’m pretty certain I tell you this every time I make an actual meal for blog but it’s true.

I just have SO many baking ideas and healthy snacks that I get really excited about those, and some of my easy dinner recipes get put on the back burner. Lo siento.

Not to mention I also struggle with what to have for dinner every once in a while and either feel uninspired to try something new, or quite frankly I get lazy.

I digress.

Let’s chat about this new dinner idea.

Salmon Grain Bowl with roasted veggies

This salmon grain bowl is so easy and the perfect weeknight dinner to add into your meal planning rotation.

Grain bowls are also known as “Power Bowls” or even “Buddha Bowls”, also “Macro Bowls.”

Ingredients needed

• salmon fillets
• stone ground mustard
• garlic
• lemon juice
• spices
• grain of choice – I used quinoa but millet, freekeh or rice also works.
• 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, my favorite way 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 (dry) salmon fillets. Then you’ll broil the salmon until the middle is cooked and the fillets flake with a fork.

How to Prep Roasted Veggies

• Cut your vegetables up into similar widths and sizes, so you can roast them on the same sheet and they’ll cook evenly.
• Lightly cover the vegetables in oil – I like to add some dashes of garlic powder 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. i.e. NutriBullet.

FAQ’s about this recipe…

• How long will the salmon keep in the fridge? – As long as you don’t mind leftovers, the salmon should last covered in the fridge for 2-3 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 review below! I love hearing from you. Xx Ashley

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photography by Erin Alvarez – The Almond Eater