Salmon Power Bowls with lemon tahini sauce

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.

If you’re looking for more healthy salmon recipes, be sure to check out my Greek Salmon Salad, Sweet & Spicy Glazed Salmon and Blackberry Glazed Salmon!

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.

Ingredients needed

• 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!

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 Ashley

Print

photography by Erin Alvarez – The Almond Eater