CookPal AI
Harvest Salmon Bowls

Harvest Salmon Bowls

Cost $20, save $15

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $20

INGREDIENTS

  • Protein

    • 🐟 4 (6 ounce) salmon filets

  • Condiments

    • 3 tablespoons spicy brown mustard
    • 🍯 1 1/2 tablespoons honey
    • 1/2 tablespoon lemon juice
    • 1/2 cup olive oil
    • 1/4 cup maple syrup
    • 1 tablespoon apple cider vinegar

  • Spices

    • 🧄 6 cloves garlic
    • 🧂 1/4 teaspoon salt
    • 1/2 teaspoon ground black pepper

  • Vegetables

    • 🥦 1 head broccoli
    • 16 ounces Brussels sprouts

  • Grains

    • 4 cups cooked quinoa

  • Dairy

    • 🧀 4 ounces feta cheese, crumbled

  • Nuts and Seeds

    • 1/2 cup dried cranberries
    • 1/3 cup chopped pistachios

STEPS

1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

2

In a small bowl combine mustard, honey, and lemon juice; set aside.

3

Combine olive oil, maple syrup, apple cider vinegar, garlic, salt, and pepper in a large bowl. Add in broccoli and Brussels sprouts; toss until coated. Spread evenly onto the prepared sheet pan.

4

Roast in the preheated oven for 20 minutes. Remove pan from oven, toss vegetables, and spread out again.

5

Place salmon filets onto sheet pan with vegetables, skin side down. Brush salmon with mustard mixture.

6

Return to the oven; roast until fish flakes easily with a fork, 12 to 15 minutes.

7

Place 1 cup quinoa and a salmon filet in each serving bowl. Evenly divide vegetables into bowls and top with feta cheese, cranberries, and pistachios.

NUTRIENTS

Per 1 serving

🔥

1175

Calories

  • 58
    Protein
  • 97
    Carbs
  • 64
    Fats

💡 For an extra crunch, lightly toast the pistachios before adding them to the bowl.You can substitute quinoa with brown rice or farro for a different grain base.Leftovers can be stored in the fridge for up to 3 days.To ensure even roasting, cut Brussels sprouts into halves or quarters.