Salmon, Squash & Lentil Bowl
Description
This wholesome bowl combines tender roasted squash, protein-rich lentils, and perfectly seared salmon. It’s balanced with fresh herbs and a bright lemon dressing, giving you a comforting yet vibrant dish packed with nutrients and flavor.
Time
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: ~45–50 minutes
Ingredients (Serves 2–3)
For the Salmon
2 salmon fillets (about 150–180g each)
1 tbsp olive oil
Salt and black pepper
1/2 tsp paprika
1/2 tsp garlic powder
Juice of 1/2 lemon
For the Squash
2 cups butternut squash (peeled & cubed)
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili flakes (optional)
Salt to taste
For the Lentils
1 cup cooked green or brown lentils (or 1/2 cup dry)
1 small garlic clove (minced)
1 tbsp olive oil
Salt & pepper
For the Dressing
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
1/2 tsp Dijon mustard
Pinch of salt
Optional Toppings
Fresh parsley or cilantro
Feta cheese (crumbled)
Avocado slices
Pumpkin seeds
Instructions
1. Roast the Squash
Preheat oven to 200°C (400°F).
Toss squash with olive oil, cumin, chili flakes, and salt.
Spread on a baking tray and roast for 25–30 minutes, until tender and caramelized.
2. Cook the Lentils
If using dry lentils, boil in salted water for 15–20 minutes until tender. Drain.
Heat olive oil in a pan, add garlic, sauté briefly.
Stir in cooked lentils, season with salt & pepper. Set aside.
3. Cook the Salmon
Season salmon with salt, pepper, paprika, and garlic powder.
Heat olive oil in a pan over medium heat.
Cook salmon 3–4 minutes per side until golden and flaky.
Squeeze fresh lemon juice on top.
4. Make the Dressing
Whisk together olive oil, lemon juice, honey, mustard, and salt.
5. Assemble the Bowl
Add a base of lentils.
Top with roasted squash and salmon.
Drizzle dressing over everything.
Add toppings like herbs, feta, or avocado.
Frequently Asked Questions
Can I use canned lentils?
Yes! Just rinse and drain them before using.
What can I substitute for salmon?
Try grilled chicken, shrimp, or roasted chickpeas for a vegetarian option.
Can I make this ahead?
Absolutely. Store components separately for up to 3 days and assemble when ready.
Which squash works best?
Butternut squash is ideal, but pumpkin or sweet potato works well too.
Nutritional Information (Approx. per serving)
Calories: 450–550 kcal
Protein: 30–35g
Carbohydrates: 35–40g
Fat: 20–25g
Fiber: 10–12g