Salmon power bowl

Looking for an easy nourishing meal for lunch or dinner? This salmon power bowl is nutrient dense and full of flavor. Salmon is rich in Omega-3 fatty acids which are good for brain health, decreasing inflammation, and improve cellular function. Incorporating salmon into your diet, 1x per week, can help support overall health, including mood, skin, joint, eye, and hair health. It’s also a good source of potassium, selenium, B12, B3, and vitamin D.

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serving size: 4

Ingredients:

Base:

• 2 cups quinoa or rice

• 4 small potatoes, roasted and quartered (optional)

• 1-2 cups spinach or mixed greens

veggies:

• 1 medium sweet potato, peeled and diced

• 1 cup Brussel sprouts, quartered

• 1 small head of broccoli, chopped

• 1 Tablespoon avocado oil

• Salt and pepper to taste

Protein:

• 4 salmon fillets

• 1 teaspoon olive oil

• ½ lemon, juiced

• 1 teaspoon dill seasoning

• 1 teaspoon rosemary seasoning

• Salt and pepper to taste

Tahini dressing:

• ¼ cup tahini

• 2 Tablespoons lemon juice

• 1-2 teaspoons maple syrup

• 1 Tablespoon olive oil

• pinch of salt

• 1 Tablespoon of water (more as needed)

• 1 garlic clove, minced

dressing directions:

1. Add tahini, lemon juice, maple syrup, salt, and garlic to a mason jar or blender.

2. Slowly add olive oil and water while blending until you reach desired consistency.

toppings:

• Green onions, chopped

• Sesame seeds

• Sesame oil

• ½ cup edamame

• ¼ cup pumpkin seeds

• ½ an avocado

directions:

1. Start cooking rice or quinoa.

2. Preheat oven to 400°F.

3. Toss sweet potatoes, broccoli, Brussel sprouts in avocado oil and any seasonings you like, such as rosemary, garlic, or ginger. Set aside broccoli until about 10 minutes. Roast for about 30 minutes or until tender and slightly crispy.

4. Optional: broil veggies for 1-2 minutes at the end for extra crispiness.

5. In about 10 minutes, add salmon to oven on foil lined tray with lemon juice, salt, pepper, dill seasoning, olive oil, and rosemary. Bake for 15-20 minutes or until flakey and cooked through.

6. Assemble salmon bowls.

7. Add ½ cup quinoa/rice, and then layer with greens, salmon, and roasted veggies. drizzle with tahini dressing, and any desired toppings.

8. Store leftovers in separate containers in the fridge for easy meal prep during the week.

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