The salmon and roasted veggie bowl is a wholesome, balanced meal packed with protein, fiber, and essential nutrients. This dish combines pan-seared salmon with roasted sweet potatoes, chickpeas, and sautéed greens for a flavorful and nutritious meal that is both satisfying and easy to prepare.
Why You’ll Love This Recipe
- Nutrient-dense – Loaded with omega-3s, fiber, and vitamins for a healthy meal.
- Quick and easy – Ready in just 35 minutes with simple steps.
- Balanced flavors – The savory salmon pairs beautifully with smoky roasted vegetables.
- Meal prep friendly – Great for making ahead and enjoying throughout the week.
- Gluten-free and wholesome – Perfect for those following a clean eating plan.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Salmon fillets
- Olive oil
- Salt
- Black pepper
- Garlic powder
- Paprika
- Sweet potato
- Canned chickpeas, drained
- Red bell pepper
- Cumin
- Smoked paprika
- Fresh spinach
- Lemon
Directions
- Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes, chickpeas, and bell peppers with 1/2 tablespoon of olive oil, cumin, smoked paprika, salt, and black pepper.
- Spread the vegetables on a baking sheet and roast for 25 minutes, tossing halfway through.
- Heat 1/2 tablespoon of olive oil in a pan over medium heat. Season the salmon fillets with garlic powder, paprika, salt, and black pepper.
- Sear the salmon skin-side down for 3-4 minutes, then flip and cook for another 3-4 minutes until golden brown and cooked through.
- In a separate pan, sauté the spinach with a pinch of salt until wilted.
- Plate the salmon with the roasted vegetables and sautéed spinach. Squeeze fresh lemon juice on top before serving.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 2 bowls
- Calories: 420 kcal per serving
Variations
- Protein swap: Replace salmon with grilled chicken, shrimp, or tofu for a different take.
- Grain addition: Serve with quinoa, brown rice, or farro for extra heartiness.
- Spicy version: Add cayenne pepper or red pepper flakes for a spicy kick.
- Dressing option: Drizzle with tahini sauce, yogurt dressing, or a balsamic glaze for added flavor.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze roasted vegetables and salmon separately for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Warm in a skillet over medium heat or in the microwave for 1-2 minutes until heated through.
FAQs
Can I use frozen salmon?
Yes, just thaw it overnight in the refrigerator before cooking.
What other vegetables can I use?
You can add zucchini, carrots, Brussels sprouts, or asparagus for variety.
How do I know when the salmon is cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I cook the salmon in the oven?
Yes, bake at 400°F (200°C) for about 12-15 minutes instead of pan-searing.
Is this recipe good for meal prep?
Yes, it stores well in the fridge and makes a great prepped meal for the week.
What can I use instead of chickpeas?
Try black beans, kidney beans, or lentils for a different source of plant-based protein.
How can I make this dish dairy-free?
This recipe is naturally dairy-free, but avoid creamy dressings if adding extras.
What kind of salmon is best for this dish?
Wild-caught salmon is a healthier and more sustainable option, but farm-raised works too.
Can I air-fry the salmon?
Yes, air-fry at 400°F (200°C) for about 8 minutes for crispy salmon.
What can I serve with this bowl?
A side of avocado, hummus, or a light soup pairs well with this meal.
Conclusion
This salmon and roasted veggie bowl is a delicious, nutrient-packed meal that is easy to prepare and perfect for a healthy lifestyle. With crispy salmon, smoky roasted vegetables, and fresh greens, it is both satisfying and versatile. Try this recipe for a wholesome, balanced dish that you will love!
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Salmon & Roasted Veggie Bowl
- Total Time: 35 minutes
- Yield: 2 bowls 1x
- Diet: Gluten Free
Description
A healthy, balanced meal featuring pan-seared salmon, roasted sweet potatoes, and seasoned chickpeas on a bed of sautéed greens. Packed with protein, fiber, and delicious flavors!
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 medium sweet potato, diced
- 1/2 cup canned chickpeas, drained
- 1 red bell pepper, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups fresh spinach
- 1/2 lemon, for serving
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potatoes, chickpeas, and bell peppers with 1/2 tablespoon olive oil, cumin, smoked paprika, salt, and pepper.
- Spread the mixture on a baking sheet and roast for 25 minutes, tossing halfway through.
- Heat 1/2 tablespoon olive oil in a pan over medium heat. Season salmon with garlic powder, paprika, salt, and black pepper.
- Sear salmon skin-side down for 3-4 minutes, flip, and cook another 3-4 minutes until golden brown and cooked through.
- In a separate pan, sauté spinach with a pinch of salt until wilted.
- Plate the salmon with roasted vegetables and spinach. Squeeze fresh lemon juice on top.
Notes
- Swap spinach for kale or arugula for variety.
- Add a drizzle of tahini or yogurt sauce for extra creaminess.
- For meal prep, store in airtight containers and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Healthy Meals, Meal Prep
- Method: Roasting, Pan-searing
- Cuisine: Mediterranean, Healthy Eating
