Salmon Power Bowl with Quinoa, Roasted Vegetables & Greens
This Salmon Power Bowl is everything I want in a meal—flavourful, satisfying, and packed with the good stuff.
Think flaky roasted salmon, hearty quinoa, baby potatoes, squash, and crispy Brussels sprouts, all piled onto a bed of fresh lettuce. Add the apple cider vinaigrette and you get just the right amount of tangy, slightly sweet, and gut-friendly dressing to tie it all together.
With protein, fiber, and healthy fats in every bite, it’s the kind of meal that fuels you up without slowing you down—and actually tastes amazing.
This Salmon Power Bowl is delicious, well-balanced, and energizing, making it an ideal meal for meal prep or a quick, nourishing lunch or dinner.
Ingredients
For the Bowl
1 salmon fillet (4-5 oz)
1/4 cup quinoa, rinsed
1/2 cup water or vegetable broth (for cooking quinoa)
4-5 baby potatoes, halved
1/2 cup Brussels sprouts, halved
1/2 cup butternut squash, cubed
2 cups lettuce (Romaine, mixed greens, or spinach)
1 teaspoon olive oil
1/4 teaspoon paprika
1/4 teaspoon garlic powder
Himalayan salt and pepper, to taste
For the Apple Cider Vinaigrette
1 tablespoon olive oil
2 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for a vegan option)
Himalayan salt and pepper, to taste
Instructions
1. Cook the Quinoa: In a small pot, bring 1/2 cup water or organic broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until liquid is absorbed. Fluff with a fork and set aside.
2: Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss baby potatoes, Brussels sprouts, and butternut squash with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
3: Cook the Salmon: Season the salmon fillet with salt, pepper, and a light drizzle of olive oil. Heat a skillet over medium-high heat and cook the salmon for 4-5 minutes per side until golden and flaky. Alternatively, bake at 400°F (200°C) for 12-15 minutes.
4: Make the Apple Cider Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.
5: Assemble the Power Bowl: In a serving bowl, add a base of lettuce. Top with cooked quinoa, roasted vegetables, and salmon. Drizzle with apple cider vinaigrette.
Serve and enjoy!
Variations & Additions
Make it Vegan – Swap salmon for grilled tofu or chickpeas.
Boost Healthy Fats – Add sliced avocado or a handful of toasted nuts.
Spicy Kick – Sprinkle with chili flakes or add sriracha to the dressing.
Nutritional Benefits
Salmon – Rich in omega-3s and protein, supporting brain and heart health.
Quinoa – A complete plant-based protein source with fiber and essential minerals.
Brussels Sprouts & Squash – Packed with vitamins A, C, and fiber for immune support.
Baby Potatoes – Provide complex carbs and potassium for sustained energy.
Apple Cider Vinaigrette – Supports digestion and gut health while adding a refreshing tang.
