Winter Salmon Bowl
Roasted salmon served over warm grains with caramelized winter vegetables, lemony greens, and a creamy tahini-yogurt drizzle. Comforting yet light — ideal for cold days.
Prep: 15 minutes
Cook: 25 minutes
Total: ~40 minutes
Ingredients
Salmon
2 salmon fillets
1½ tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt & black pepper
Zest of ½ lemon
Roasted Winter Veggies
1 cup sweet potato cubes
1 cup carrots, sliced
1 cup broccoli or cauliflower florets
1 tbsp olive oil
½ tsp thyme or rosemary
Salt & pepper
Base
1½ cups cooked brown rice, quinoa, or farro
Greens
2 cups baby spinach or kale
1 tsp olive oil
Squeeze of lemon
Creamy Drizzle
¼ cup Greek yogurt
1 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, grated
Warm water to thin
Salt to taste
Optional Toppings
Toasted almonds or walnuts
Pomegranate seeds
Chili flakes
Instructions
1️⃣ Roast Veggies
Preheat oven to 200°C (400°F)
Toss veggies with olive oil, herbs, salt & pepper
Roast 20–25 minutes, turning once
2️⃣ Cook Salmon
Place salmon on tray, rub with olive oil, spices, lemon zest
Roast for 10–12 minutes (or pan-sear 3–4 min per side)
3️⃣ Wilt Greens
Toss spinach/kale with olive oil and lemon
Massage lightly or sauté 1 minute
4️⃣ Make Drizzle
Whisk yogurt, tahini, lemon juice, garlic, salt
Add warm water until pourable
5️⃣ Assemble Bowl
Add grains → roasted veggies → greens → salmon
Drizzle sauce and add toppings
Tips
Swap salmon for trout or baked cod
Add roasted beets or squash for extra winter flavor
For dairy-free: use tahini + lemon + water only
Frequently Asked Questions
Q: Good for meal prep?
Yes — keep sauce separate and add fresh before eating.
Q: Can I make it spicy?
Add harissa or chili oil to the drizzle.
Q: Low-carb option?
Use cauliflower rice or extra greens.
Nutritional Information
Calories: 520 kcal
Protein: 35 g
Healthy fats: 28 g
Carbs: 40 g
Fiber: 8 g