Description
A comforting bowl featuring roasted vegetables, quinoa, and succulent salmon, perfect for fall.
Ingredients
- 2 salmon fillets (halal)
- 1 medium sweet potato, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 cup cooked quinoa
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 avocado, sliced and a squeeze of lemon juice
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the vegetables by tossing the sweet potatoes and Brussels sprouts with olive oil, garlic powder, smoked paprika, salt, and pepper.
- Roast the veggies in the oven for about 20-25 minutes until tender.
- Cook the salmon fillets in a skillet over medium-high heat for 4-5 minutes on each side.
- Assemble the bowl with a base of quinoa, topped with roasted sweet potatoes, Brussels sprouts, and salmon.
- Garnish with fresh parsley, avocado slices, and lemon juice if desired.
Notes
Don’t overcrowd the baking sheet for even roasting. Experiment with seasonings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American