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.
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.
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.
- salmon fillets
- stone ground mustard
- lemon juice
- 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
- 6oz or 8oz salmon (separate into 2 fillets)
- 1/2 tbsp stone ground mustard
- 1 tsp minced garlic
- 1 TBSP lemon juice
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup uncooked quinoa
- 1/2 tablespoon 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 for veggies
- 1/4 cup tahini
- 3 TBSP fresh squeezed lemon juice
- 2 TBSP rice vinegar
- 1–2 TBSP non-dairy milk, for thinning
- 1/2 tsp salt, 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. You can follow these instructions for Instant Pot Quinoa.
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 (400F) 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.
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.
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
photography by Erin Alvarez – The Almond Eater