Autumn Harvest Salmon Bowls

Autumn Harvest Salmon Bowls. This pescatarian-friendly recipe features tender roasted salmon paired with nutrient-rich broccoli and Brussels sprouts, all served atop a hearty bed of quinoa. Finished with creamy feta, sweet cranberries, and crunchy pistachios, this American-inspired dish is perfect for a wholesome meal.

Rich in omega-3 fatty acids and packed with vitamins, these bowls are not only delicious but also nutritious. Easily accessible through EasyChef Pro, you can create a shopping list for the freshest ingredients, ensuring the lowest cost per serving.

Get ready to elevate your meal prep with EasyChef Pro and enjoy the flavors of fall!

Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 50 Minutes

Overview

Harvest Salmon Bowls are a delightful combination of roasted salmon, broccoli, and Brussels sprouts served over a bed of quinoa. Topped with feta cheese, cranberries, and pistachios, this dish offers a perfect blend of fall flavors and textures.

Diet Type

Pescatarian

Allergies

Fish, Tree Nuts, Dairy

Cuisine

American

Ingredients

• 4 - 6 Ounces (oz) salmon filets
• 3 - Tablespoons (tbsp) spicy brown mustard
• 1.5 - Tablespoons (tbsp) honey
• 0.5 - Tablespoons (tbsp) lemon juice
• 0.5 - Cups olive oil
• 0.25 - Cups maple syrup
• 1 - Tablespoon (tbsp) apple cider vinegar
• 6 - Cloves garlic, minced
• 0.25 - Teaspoons (tsp) salt
• 0.5 - Teaspoons (tsp) black pepper, ground
• 1 - Whole head broccoli, divided
• 16 - Ounces (oz) Brussels sprouts, divided
• 4 - Cups cooked quinoa
• 4 - Ounces (oz) feta cheese, crumbled
• 0.5 - Cups dried cranberries
• 0.33 - Cups pistachios, grated

Steps

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the mustard, honey, and lemon juice; set aside.
3. In a large bowl, mix olive oil, maple syrup, apple cider vinegar, garlic, salt, and pepper. Add broccoli and Brussels sprouts; toss until coated. Spread evenly onto the prepared sheet pan.
4. Roast in the preheated oven for 20 minutes. Remove the pan, toss vegetables, and spread out again. Place salmon filets onto the sheet pan with vegetables, skin side down. Brush salmon with the mustard mixture.
5. Return to the oven; roast until the fish flakes easily with a fork, about 12 to 15 minutes.
6. Place 1 cup of quinoa and a salmon filet in each serving bowl. Evenly divide vegetables into bowls and top with feta cheese, cranberries, and pistachios.

Enjoy your Harvest Salmon Bowls!