BOWLS
Harvest Salmon Bowl
A nourishing bowl built around maple-Dijon salmon, quinoa, roasted sweet potatoes, fresh vegetables, dried cranberries, pumpkin seeds, and creamy goat cheese. A sweet and tangy maple Dijon vinaigrette ties all of the harvest flavors together.
Instructions
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Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic, thyme, salt, and black pepper.
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Place the salmon fillets on the prepared baking sheet and brush with half of the maple-Dijon mixture.
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Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork. Brush with the remaining glaze halfway through cooking.
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While the salmon cooks, prepare the quinoa according to package directions if it is not already cooked. Warm the roasted sweet potatoes if needed.
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In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper for the vinaigrette.
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Divide the spinach or arugula between two bowls. Add the quinoa, roasted sweet potatoes, cucumber, cherry tomatoes, red onion, dried cranberries, and pumpkin seeds.
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Place a salmon fillet on top of each bowl. Sprinkle with goat cheese and fresh parsley, then drizzle with the maple Dijon vinaigrette.
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Serve warm and enjoy.
Simple tip.
Make a double batch of roasted sweet potatoes and quinoa so you already have the base of another bowl ready for later in the week.
Make it your own.
Swap goat cheese for feta, use kale instead of spinach or arugula, or substitute roasted butternut squash for the sweet potato. Walnuts or pecans also work well in place of pumpkin seeds.
Nutrition
Approximate nutrition information per serving. Values can vary depending on ingredient brands, portion sizes, and substitutions.
CALORIES
520
PROTEIN
36 g
CARBOHYDRATES
38 g
FAT
26 g
FIBER
7 g
SERVING SIZE
½ recipe
