Salmon Quinoa Bowl

5 from 1 vote

This salmon quinoa bowl features seasonal ingredients, fresh produce, fluffy quinoa, and the best salmon that is pan-seared to perfection.

Prep Time20

Cook Time35

Course: Bowls, Main Course, Salad

Cuisine: American

Servings:

Calories: 624kcal

Author: Olivia & Annie

Ingredients

For the sweet potatoes:

2 sweet potatoes
2 teaspoons olive or avocado oil
Salt and pepper to taste

For the quinoa:

¾ cup uncooked quinoa
1 ½ cup water or chicken broth
Salt to taste

For the salmon:

1 ½ pounds salmon (4 filets)
1 tablespoon olive oil
Salt and pepper

For the salad:

8 ounces Brussels sprouts, shredded (feel free to swap with spinach, arugula, kale, etc. if desired)
Fresh pomegranate arils

For the dressing:

¼ cup olive oil
¼ cup apple cider vinegar
2 tablespoons pure maple syrup
1 teaspoon dijon mustard
¼ teaspoon Kosher salt
Pinch of black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut the sweet potatoes into cubes that are about ½". Toss with olive oil, salt, and pepper and place into the oven for 20-25 minutes, or until a fork easily pierces the potatoes.
While the potatoes are cooking, add the quinoa, water or chicken broth, and salt to a small saucepan. Bring to a boil, cover, and reduce the heat to low. Let the quinoa simmer for 12-15 minutes, or until the quinoa has absorbed all of the water and is translucent. Remove from the heat and fluff the quinoa with a fork. Set the quinoa aside to cool.
While the quinoa cooks, prepare the salmon. Pat the salmon dry with paper towels and season with salt and pepper. Heat the oil in a nonstick skillet over medium to medium-high heat until it is shimmering. Place the salmon into the pan skin side down and do not move it again for about 4-5 minutes, until it is golden brown and crispy. Flip the salmon to the other side and cook for another 4-5 minutes, until golden brown and crispy (and at an internal temperature of 145 degrees Fahrenheit). Remove the salmon from the pan and set aside on a plate. Remove the skin from the salmon if needed.
Cut the Brussels sprouts into fine shreds (remove the stem pieces). Prepare the pomegranate. Add all of the dressing ingredients to a jar or dressing container and mix until well combined.
To assemble the bowls, place the Brussels sprouts at the bottom and top with quinoa (you can mix them together if you'd like to). Add the sweet potatoes and pomegranates to the top of the bowls and place the salmon filets on top. Drizzle the dressing on top and enjoy!

Notes

We recommend storing leftovers in an airtight container in the refrigerator. You can store components in separate containers or meal prep by assembling the bowl in a container and warming it up the next day. We recommend eating leftovers within 2-3 days.
This recipe is gluten free and dairy free.

Nutrition