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Healthy Salmon Power Bowls - A Fresh, Satisfying Meal in One Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salmon: 1 lb (450 g) salmon fillet, skin-on or skinless
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lemon, zested, plus wedges for serving
  • For the base: 2 cups cooked quinoa, brown rice, or farro
  • 2 cups baby spinach or mixed greens
  • Fresh veggies and add-ins: 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced
  • 1/4 cup fresh dill or parsley, chopped
  • 2 tbsp toasted pumpkin seeds or sliced almonds
  • Lemon-tahini dressing: 3 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 tsp honey or maple syrup
  • 1 small garlic clove, grated
  • 2–4 tbsp warm water (to thin)
  • Pinch of salt and pepper

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup. Pat the salmon dry with paper towels.
  2. Season the salmon: In a small bowl, mix olive oil, smoked paprika, garlic powder, cumin, salt, pepper, and lemon zest. Rub over the salmon evenly.
  3. Roast: Place salmon on the sheet pan. Roast for 10–14 minutes, depending on thickness, until it flakes easily with a fork and is just opaque in the center.
  4. Cook the grains (if not prepped): While the salmon roasts, cook quinoa, brown rice, or farro according to package instructions. Fluff with a fork.
  5. Make the dressing: Whisk tahini, lemon juice, olive oil, honey, and garlic. Add warm water a little at a time until it’s creamy and pourable. Season with salt and pepper.
  6. Prep the veggies: Slice the cucumber, tomatoes, and red onion. Cut the avocado just before serving to keep it fresh.
  7. Assemble the bowls: Divide greens and grains among 4 bowls. Add cucumber, tomatoes, onion, and avocado. Flake the salmon into large pieces and place on top.
  8. Finish: Drizzle with lemon-tahini dressing. Sprinkle with dill or parsley and pumpkin seeds. Add a squeeze of lemon for brightness.
  9. Serve: Enjoy warm or at room temperature. Taste and adjust salt, pepper, and lemon as needed.