Quick and flavorful salmon bowls are a go-to for lunch or dinner.
Spicy baked salmon is served over a bed of protein-rich quinoa mixed with roasted sweet potatoes, snap peas, and a lemon slice for a healthy and delicious bowl that’s perfect for meal prep lunches and dinners all week long.
Refreshing Salmon Bowls
- The perfect blend of protein, healthy fat, and fiber, salmon bowls are perfect for lunches, light dinners, and easy-to-eat meals.
- Why buy takeout when you can make two salmon bowls for the price of one?
- Got fish? Use leftover smoked, baked, or grilled salmon to use up every bite of this superfood fish.
- Simple steps and ingredients are all it takes to make salmon bowls that are perfect for weekly meal prep.
Ingredients in a Salmon Bowl
Quinoa: Quinoa is a nutrient-dense, fiber-filled alternative to rice and pasta. It also comes in red, black, and white so this recipe can be new every time you make it.
Salmon: Salmon filets can be baked skin-on or off. Be sure they are patted dry so the sauce clings better. Canned salmon should be drained first. “Poke” is raw sushi-grade fish like salmon or tuna that’s been cubed and marinated and is a great option for authentic salmon bowls. In a pinch, this recipe is also great using chicken breasts, tofu, or shrimp.
Vegetables: Sweet potatoes and snap peas are sweet, colorful, and loaded with nutrients. Feel free to switch or add other healthy veggies like broccolini, or a colorful assortment of grilled vegetables.
Sauce: Can’t find Gochujang sauce? You can replace it with sriracha sauce in this recipe. Homemade teriyaki sauce, a sweet and sour sauce, or a lighter garlic sauce are other options to bake the salmon in and use as a drizzle at the end of the recipe.
Variations: Add some packaged coleslaw, chopped spinach, or a bag of mixed veggies to pump up the dish with extra nutrition.
Salmon Bowl Toppings: Top salmon bowls with slices of avocado, shredded Brussels sprouts, sliced green onions, dried nori (seaweed), and a sprinkle of chia seeds or black sesame seeds for a pop of color.
How to Make Salmon Bowls
- Prepare quinoa.
- Season and roast salmon and sweet potatoes (full recipe below).
- Rinse, trim, and sauté peas.
- Place quinoa in a bowl and layer the sweet potatoes, peas, and salmon on top.
- Drizzle with extra gochujang sauce and a lemon slice before serving.
Storing Salmon Bowls
- Assemble salmon bowls in advance and keep them covered in the refrigerator for up to 3 days. Enjoy them cold or reheat them in the microwave.
- Salmon bowls can be frozen in meal prep containers for up to one month. Thaw overnight and take to work for an energizing workday lunch.
More Superb Salmon Recipes
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Salmon Bowl
Equipment
Ingredients
- ½ – 1 cup quinoa cooked
- ½ sweet potato diced
- 1 Tablespoon olive oil + 1 teaspoon, divided
- salt and freshly ground black pepper to taste
- 4 ounces salmon fillet
- 2 Tablespoons Korean Gochujang Sauce Hot & Sweet
- 1 cup snap peas
- lemon slices for garnish
Instructions
- Prepare the quinoa according to package instructions. Fluff with a fork and set aside.
- Toss diced sweet potato with olive oil, salt, and pepper. Roast at 400°F (200°C) for 20-25 minutes until tender.
- Brush the salmon with Gochujang sauce. Bake at 400°F (200°C) for 12-15 minutes.
- Rinse the snap peas under cold water and trim the ends if needed.
- Add 1 teaspoon of olive oil (or butter) to a large skillet over medium-high heat. Add the snap peas and toss them into the pan and spread them out in an even layer.
- Cook for 2-3 minutes, stirring occasionally, until they turn bright green and slightly blistered. They should be crisp but slightly tender.
- To serve, layer quinoa, sweet potatoes, snap peas, and salmon. Drizzle extra Gochujang sauce and garnish with lemon slices.
Notes
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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