Salmon Power Bowl
A vibrant and nourishing bowl featuring perfectly roasted salmon, fluffy quinoa, and crisp vegetables. Drizzled with a creamy lemon-tahini dressing, it's a delicious and balanced meal packed with protein and healthy fats.
For 4 servings
Preheat oven and prepare vegetables.
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the halved Brussels sprouts with 2 teaspoons of olive oil, a pinch of salt, and pepper.
- Arrange them in a single layer, cut-side down.
TIPSpreading the sprouts in a single layer ensures they roast evenly and get nicely caramelized.Cook the quinoa.
- Rinse the quinoa thoroughly in a fine-mesh sieve under cold water.
- In a small saucepan, combine the rinsed quinoa and 1 cup of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
- Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
TIPRinsing quinoa removes its natural coating, called saponin, which can make it taste bitter.Roast the Brussels sprouts and salmon.
- Place the baking sheet with Brussels sprouts in the preheated oven and roast for 10 minutes.
- While the sprouts roast, pat the salmon fillets dry and season with salt and pepper.
- After 10 minutes, push the sprouts to one side of the sheet and add the salmon fillets.
- Return to the oven and bake for another 10-12 minutes, until the salmon is cooked through and flakes easily. The internal temperature should reach 145°F (63°C).
Prepare the lemon-tahini dressing.
In a small bowl, whisk together the tahini, juice of half a lemon (about 1.5 tbsp), 1 tablespoon of olive oil, and 2 tablespoons of water. Season with a pinch of salt. Whisk until smooth and creamy. Add more water, 1 teaspoon at a time, to reach your desired consistency.
Assemble the power bowls.
- Divide the cooked quinoa between two bowls.
- Top with the chopped kale, roasted Brussels sprouts, and a salmon fillet.
- Drizzle generously with the lemon-tahini dressing.
- Garnish with sliced almonds and serve immediately.
TIPFor more tender kale, you can massage it with a teaspoon of the dressing for a minute before assembling the bowls.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Rinse your quinoa thoroughly before cooking to remove its natural bitter coating, called saponin.
- 2Don't overcook the salmon. It should be moist and flake easily with a fork.
- 3For tender kale, you can 'massage' it with a teaspoon of the dressing for a minute before assembling the bowls.
- 4The dressing can be made ahead and stored in the fridge for up to a week. It may thicken, so just whisk in a little water before serving.
Adapt it for your goals.
Vegan
Replace the salmon with 1 cup of roasted chickpeas or pan-seared firm tofu seasoned with smoked paprika.
low carbLow carb
Substitute the quinoa with 2 cups of cauliflower rice, steamed or lightly sautéed.
quickQuick
Use pre-cooked quinoa pouches and a store-bought lemon-tahini dressing to save time.
high proteinHigh protein
Add 1/4 cup of cooked edamame to each bowl for an extra protein boost.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
Complete Protein Source
Quinoa is one of the few plant foods that contains all nine essential amino acids, making it a complete protein that helps with muscle repair and growth.
High in Fiber
The combination of quinoa, Brussels sprouts, and kale provides a significant amount of dietary fiber, which aids digestion and promotes a feeling of fullness.
Packed with Vitamins
Kale and Brussels sprouts are rich in vitamins K, C, and A, which support bone health, immune function, and vision.
Frequently asked questions
Yes, it's a very healthy and balanced meal. It's rich in omega-3 fatty acids from the salmon, provides complete protein and fiber from quinoa, and is packed with vitamins and minerals from the kale and Brussels sprouts.