Salmon, Potato & Avocado Power Bowl
Description
This vibrant power bowl combines crispy roasted potatoes, succulent oven-baked or pan-seared salmon, creamy avocado, and fresh greens. A bright lemon-garlic yogurt or tahini dressing ties everything together. It’s balanced with protein, healthy fats, and slow-digesting carbs—perfect for lunch, meal prep, or a nourishing dinner.
Total Time
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Ingredients (2 bowls)
For the potatoes
2 medium potatoes, diced into 1-inch cubes
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
For the salmon
2 salmon fillets (4–6 oz each)
1 tbsp olive oil
½ tsp paprika
½ tsp garlic powder
½ tsp salt
¼ tsp pepper
½ lemon (juice)
Bowl ingredients
1 avocado, sliced
2 cups baby spinach or mixed greens
1 small cucumber, chopped
½ cup cherry tomatoes, halved
Optional: cooked quinoa, pickled onions, pumpkin seeds
Lemon-Garlic Dressing (choose one)
Option A: Greek yogurt dressing
¼ cup Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, finely grated
½ tsp honey or maple syrup
Salt & pepper to taste
Option B: Tahini dressing
2 tbsp tahini
1 tbsp lemon juice
1 tbsp warm water
1 tsp soy sauce or salt
1 tsp maple syrup
1 sall clove garlic, minced
Instructions
1. Roast the potatoes (25–30 min)
Preheat oven to 425°F (220°C).
Toss potato cubes with oil, paprika, garlic powder, salt, and pepper.
Spread on a baking sheet and roast 25–30 minutes, flipping halfway, until golden and crispy.
2. Cook the salmon (10–12 min)
Option A: Oven-baked
Place salmon on a lined baking tray.
Drizzle with olive oil, lemon juice, and seasonings.
Bake at 400°F (205°C) for 10–12 minutes, until flaky.
Option B: Pan-seared
Heat a skillet with a little oil over medium high.
Cook salmon skin-side down 4–5 min, then flip and cook 2–3 min.
Squeeze lemon on top.
3. Make the dressing (2 min)
Whisk all dressing ingredients until smooth.
4. Assemble the bowls
Add a base of greens.
Add roasted potatoes.
Top with salmon (flaked or whole).
Add avocado slices, tomatoes, cucumber, and any extras.
Drizzle dressing generously.
Serving Suggestions
Sprinkle with sesame or pumpkin seeds.
Add pickled onions for acidity.
Serve with a lemon wedge for brightness.
Nutrition Estimate (per bowl)
Approximate values:
Calories: 600–700
Protein: 32–38g
Carbs: 40–50g
Fats: 30–40g
Fiber: 8–10g
Frequently Asked Questions
1. Can I meal-prep this?
Yes! Store cooked salmon, potatoes, and greens separately. Add avocado fresh before eating.
2. Can I air-fry the potatoes?
Absolutely—400°F for 15–18 min, shake halfway.
3. Can I use sweet potatoes instead?
Yes! Swap 1:1. They take the same roasting time.
4. What can I substitute for salmon?
Chicken breast
Tofu (pan-seared or roasted)
Shrimp
Canned salmon or tuna (for quick prep)
5. Is this gluten-free?
Yes, as long as you don’t add soy sauce with gluten in the dressing.
6. Can I make it spicy?
Add chili flakes, sriracha, or chipotle powder to the dressing or salmon.