Salmon Power Bowls
Servings: 2
Calories: 609kcal
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.
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Ingredients
SALMON
- 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
GRAINS
- 1/3 cup uncooked quinoa or grain of choice
- 2/3 cup water
VEGGIES
- 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
SAUCE
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1/2 of recipe | Calories: 609kcal | Carbohydrates: 74g | Protein: 35g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 71mg | Sodium: 172mg | Fiber: 18g | Sugar: 15g