Roasted Veggie & Salmon Grain Bowl
Mediterranean grain bowl with roasted sweet potatoes, broccoli, onions, fresh avocado, and a bright lemon-olive oil dressing. Pan-seared salmon adds protein; ready in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 545
- Protein
- 32g
Ingredients
- ½ lb salmon fillet, skinless
- 1 medium sweet potato, cut into 1-inch cubes
- 2 cups broccoli florets
- ½ medium red onion, sliced into thin wedges
- 1.5 cups cooked quinoa or farro
- 1 whole avocado, sliced
- 1 whole lemon (juiced + zested)
Instructions
- 1
Toss sweet potato cubes and onion wedges with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan.
- 2
Roast at 425°F for 12 minutes. Toss broccoli with 1 tbsp oil, salt, and pepper; add to pan. Roast 10 more minutes until edges char.
- 3
Pat salmon dry. Season with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear salmon skin-side up for 3 minutes without moving. Flip and cook 2 more minutes until opaque but still moist inside.
- 5
Whisk 3 tbsp olive oil with lemon juice, zest, salt, and pepper to make a vinaigrette. Taste and adjust.
- 6
Divide quinoa between bowls. Top with roasted vegetables, salmon, avocado. Drizzle vinaigrette over everything. Serve hot.
Tools you’ll need
- sheet pan
- large skillet
- cutting board
- knife
- measuring spoons
- small bowl or jar for whisking dressing
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