Roasted Salmon and Veggie Bowl

This Roasted Salmon and Veggie Bowl is a delicious and healthy meal that comes together in just 35 minutes. With tender, flaky salmon paired with vibrant roasted vegetables, this bowl is perfect for lunch or dinner. You can also customize it with quinoa, fresh greens, and a drizzle of pesto for extra flavor.

Why You’ll Love This Recipe

This Roasted Salmon and Veggie Bowl is a simple, nutrient-packed dish that offers the perfect balance of protein, healthy fats, and fiber. The roasted vegetables bring out their natural sweetness and are complemented by the richness of the salmon, while the basil pesto adds a burst of freshness. It’s a quick, flavorful meal that’s perfect for anyone looking for a wholesome and satisfying dish.

Ingredients

For the Vegetables:

• 1 medium sweet potato, peeled and diced

• 1 large zucchini (or 2 small), cut into quarter moons

• 1 red bell pepper, cored and diced

• 1 yellow bell pepper, cored and diced

• 1/2 lb asparagus, trimmed and cut into pieces

• 2 tbsp olive oil (divided)

• Salt and pepper, to taste

• Pinch of red pepper flakes (optional)

For the Salmon:

• 2 salmon filets (4–5 oz each)

• Salt and pepper, to taste

For Serving:

• 2 cups baby arugula, spinach, or a combo

• 2–3 tbsp prepared basil pesto

• Lemon wedge, for garnish

Optional Grains:

• 3/4 cup cooked quinoa (1/4 cup dry quinoa cooked in 1/2 cup water)

• 2 tbsp finely chopped Italian parsley

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and set aside.

2. Prepare the vegetables: In a medium bowl, combine the diced sweet potato, zucchini, bell peppers, and asparagus. Drizzle with 1 tbsp olive oil and toss to coat. Season with salt, pepper, and optional red pepper flakes. Place the vegetables on the prepared baking sheet, leaving space for the salmon filets.

3. Roast the vegetables: Roast the vegetables in the preheated oven for 10 minutes.

4. Prepare the salmon: While the vegetables are roasting, brush the salmon filets with the remaining 1 tbsp olive oil. Season generously with salt and pepper.

5. Add the salmon: After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Place the seasoned salmon filets on the sheet with the vegetables. Return the sheet to the oven and continue roasting for another 10-12 minutes, or until the salmon is cooked through and the vegetables are tender.

6. Prepare the base: While the salmon and vegetables are roasting, divide the arugula and/or spinach between two bowls. If using quinoa, mix the cooked quinoa with the chopped parsley and add it on top of the greens.

7. Assemble the bowl: Once the salmon and vegetables are done, remove them from the oven and let them cool for a few minutes. Divide the vegetables and salmon between the two bowls, placing them on top of the arugula or spinach mixture. Drizzle with a bit of olive oil and a squeeze of lemon, if desired. Top the salmon with a spoonful of pesto.

Servings and Timing

• Servings: 2 bowls

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Paleo Option: Omit the quinoa and use a dairy-free pesto for a Paleo-friendly meal.

• Add Protein: Add cooked tofu for a plant-based option.

• Extra Veggies: You can add or substitute other vegetables like broccoli, cauliflower, or carrots.

Storage & Reheating Tips

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10 minutes or until heated through.

FAQs

1. Can I use a different type of fish instead of salmon?

Yes, you can use other fish like trout, cod, or tilapia, but the cooking time may vary depending on the thickness of the fish.

2. Can I make this dish without pesto?

Yes, you can skip the pesto or substitute with another dressing, such as a tahini sauce or lemon vinaigrette.

3. Can I add more vegetables to this recipe?

Absolutely! You can add other vegetables like broccoli, cauliflower, or carrots. Just make sure they cook in the same time frame as the other vegetables.

4. Is this recipe suitable for a gluten-free diet?

Yes, this recipe is naturally gluten-free, making it a great choice for those with gluten sensitivity.

5. How do I know when the salmon is cooked?

The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

6. Can I prep the ingredients in advance?

Yes, you can prepare the vegetables and marinate the salmon ahead of time to save time during the week.

7. Can I use frozen salmon for this recipe?

Yes, you can use frozen salmon. Just be sure to thaw it before cooking to ensure even cooking.

8. Can I make this dish ahead of time?

While it’s best served fresh, you can store leftovers in the fridge for up to 3 days and enjoy it later.

9. Can I add grains like rice or quinoa?

Yes, you can add grains like quinoa, rice, or farro for an extra boost of fiber and carbs.

10. Can I use a different green for this bowl?

Yes, you can swap arugula and spinach for other greens like kale, mixed greens, or romaine lettuce.

Conclusion

This Roasted Salmon and Veggie Bowl is a quick, flavorful, and healthy dish that’s perfect for a busy weeknight or a weekend lunch. With tender salmon, flavorful roasted vegetables, and a handful of fresh greens, it’s a balanced meal that’s as satisfying as it is nutritious. Try it today and enjoy a meal that’s both easy to prepare and full of vibrant flavors!

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