Name: Power Salmon Bowl with Lemon-Tahini Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 (6 oz.) portions Sockeye or Coho Salmon; Salt and freshly ground black pepper; Extra-virgin olive oil; 1 sweet potato, cut into ¾-inch cubes; 1 cup broccoli florets, fresh or frozen; 1 tablespoon ginger, grated, divided; ½ teaspoon ground turmeric, divided; ½ teaspoon garlic powder, divided; 3 to 4 cups kale, chopped, ribs removed; 2 teaspoons honey; 1 tablespoon tahini; Juice from ½ a lemon, plus lemon wedges for serving; 1 cup cooked quinoa or brown rice; ½ avocado, sliced; Hemp seeds and sesame seeds, for garnish

A Nutrient-Dense Salmon Bowl to Get You Through the Week

This salmon bowl recipe features a nutrient-dense combination of veggies and protein that will help power you through the week. Brightened up with a creamy tahini-lemon dressing and topped with ripe avocado, it’s a delicious mix of fresh and roasted flavors that complement the rich taste of wild-caught salmon.

How to Make a Salmon Bowl

Learning how to make a salmon bowl is really all about learning what combinations of flavors and textures you enjoy. This recipe matches up salmon with protein-rich quinoa and hearty veggies — sweet potatoes, broccoli, and kale. But you can also turn it into a salmon rice bowl by swapping in brown rice, and mix and match the veggies depending on what you have on hand.

Consider building a salmon bowl out of leftover vegetables from last night’s dinner, heating everything up before assembling your meal.

Print Recipe

Power Salmon Bowl with Lemon-Tahini Dressing

By Wild Alaskan Company

Prep time

15 minutes

Cook Time

15 minutes

Total time

30 minutes

Yield

Ingredients

2 (6 oz.) portions Sockeye or Coho Salmon
Salt and freshly ground black pepper
Extra-virgin olive oil
1 sweet potato, cut into ¾-inch cubes
1 cup broccoli florets, fresh or frozen
1 tablespoon ginger, grated, divided
½ teaspoon ground turmeric, divided
½ teaspoon garlic powder, divided
3 to 4 cups kale, chopped, ribs removed
2 teaspoons honey
1 tablespoon tahini
Juice from ½ a lemon, plus lemon wedges for serving
1 cup cooked quinoa or brown rice
½ avocado, sliced
Hemp seeds and sesame seeds, for garnish

Instructions

1. Preheat oven to 450F.

2. Arrange sweet potatoes on one half of sheet pan, broccoli on other half. Drizzle both with olive oil and season with salt & pepper. Sprinkle sweet potatoes with 1 teaspoon ginger and ¼ teaspoon turmeric. Sprinkle broccoli with ¼ teaspoon garlic powder. Roast for 10 minutes until crispy.

3. Meanwhile, heat a skillet over medium heat with a tablespoon of olive oil. Add kale and 1 teaspoon ginger. Saute until wilted, about 3 minutes. Season to taste with salt & pepper, then set aside.

4. Transfer finished potatoes and broccoli to a plate and set aside. On same baking sheet, arrange salmon skin side down and drizzle with olive oil, honey, 1 teaspoon ginger, ¼ teaspoon garlic powder, ¼ teaspoon turmeric, and salt & pepper. Broil for 5 minutes, or until browned on top and flaked easily with a fork.

5. Divide warm quinoa/rice between two serving bowls, then top with sweet potatoes, broccoli, kale, and avocado. Place a fillet onto each bowl.

6. In a small mixing bowl, whisk together tahini, juice from ½ lemon, 1 tablespoon water, and salt & pepper to taste. Drizzle over bowls to dress, then garnish with hemp and sesame seeds. Serve immediately, with wedge of lemon on side.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Power Salmon Bowl with Lemon-Tahini Dressing

A Nutrient-Dense Salmon Bowl to Get You Through the Week

How to Make a Salmon Bowl

Power Salmon Bowl with Lemon-Tahini Dressing

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