Roasted Salmon Veggie Bowl
Roasted salmon veggie bowl with fresh vegetables and pesto.
Ingredients
- 1 medium sweet potato peeled and diced
- 1 large zucchini or 2 small sliced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- ½ lb asparagus trimmed and cut
- 2 tablespoons olive oil divided
- 2 salmon fillets 4–5 oz each
- Salt and pepper to taste
- Pinch red pepper flakes optional
- 2 cups baby arugula or spinach
- 2 –3 tablespoons basil pesto
- Lemon wedges for garnish
Optional Grains:
- ¾ cup cooked quinoa
- 2 tablespoons chopped parsley
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss sweet potato, zucchini, bell peppers, and asparagus with olive oil, salt, pepper, and red pepper flakes.
- Spread vegetables on the baking sheet and roast for 10 minutes.
- Meanwhile, brush salmon fillets with olive oil and season with salt and pepper.
- Remove vegetables from oven, add salmon to the pan, and return to oven.
- Roast for another 10–12 minutes until salmon is cooked through and vegetables are tender.
- In serving bowls, add arugula or spinach. Top with quinoa if using.
- Add roasted vegetables and salmon.
- Drizzle with pesto, olive oil, and a squeeze of lemon.
- This Roasted Salmon Veggie Bowl is best served warm with fresh toppings.
Notes
- Replace salmon with chicken or tofu if desired
- Add avocado slices for extra healthy fats
- Great for meal prep lunches