Name: Salmon Grain Bowl (with delicious Jalapeño cilantro dressing!)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 large sweet potato, peeled and cut into 1-inch cubes; 1 medium yellow onion, sliced; 1 bell pepper (whatever color), sliced; 6 tablespoons olive oil, divided; Salt and pepper; 1 1/2-2 pounds salmon fillet, cut into about 6 pieces; 2 teaspoons chili powder; 2 teaspoons smoked paprika; 2 cloves garlic, minced; Juice and zest of 1 lime; 4 cups of kale, spinach, arugula, or a combo; 3 cups cooked quinoa or brown rice; 2 avocados, sliced; 1/4 cup feta cheese; 1 jalapeño, seeds removed and chopped roughly; 1/2 cup plain Greek yogurt or sour cream; Juice of 1 lime; 1 1/2 tablespoon honey; 1/4 teaspoon salt; 2/3 cup cilantro

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Grain bowls have become a popular thing in my house for dinner recently. They’re easy to customize and it is seriously fun for me to create new flavor combinations. Salmon is relatively inexpensive to buy here compared to where I’m from in land-locked Utah so I decided to try a grain bowl with it! It’s delicious. I’m so glad that no one in my little family is allergic to fish and super glad that we all like it.

If you’re looking for another grain bowl recipe, this peanut sauce to top one with is delicious too.

Salmon Grain Bowl (with delicious Jalapeño cilantro dressing!)

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Tender and flavor salmon with the perfect combination of veggies, grains and greens topped with a delicious jalapeño cilantro dressing with a slight kick.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: serves about 6

Ingredients

Scale

1 large sweet potato, peeled and cut into 1-inch cubes

1 medium yellow onion, sliced

1 bell pepper (whatever color), sliced

6 tablespoons olive oil, divided

Salt and pepper

1 1/2–2 pounds salmon fillet, cut into about 6 pieces

2 teaspoons chili powder

2 teaspoons smoked paprika

2 cloves garlic, minced

Juice and zest of 1 lime

4 cups of kale, spinach, arugula, or a combo

3 cups cooked quinoa or brown rice

2 avocados, sliced

1/4 cup feta cheese

Dressing-

1 jalapeño, seeds removed and chopped roughly

1/2 cup plain Greek yogurt or sour cream

Juice of 1 lime

1 1/2 tablespoon honey

1/4 teaspoon salt

2/3 cup cilantro

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Instructions

Preheat oven to 425 F and line a rimmed baking sheet with foil.

Place the sweet potato, yellow onion, and bell pepper in a bowl and drizzle with 2 tablespoons of olive oil. Pour onto prepared baking sheet and bake for about 15-20 minutes till veggies are mostly tender.

Sprinkle the chili powder and paprika on the salmon then use your fingers to rub it into the salmon. Sprinkle the minced garlic on top and then lightly sprinkle a bit of salt on top. When you take the baking sheet out of the oven, move all the veggies over to one side and place the salmon on the empty part. Drizzle with about 2-3 tablespoons of olive oil. Return to oven for about 15 minutes, till salmon is cooked to your desired done-ness.

Chop the kale, if using, and drizzle with about 2 tablespoons of olive oil and a pinch of salt and toss. Add in the spinach and arugula and toss again.

Dressing-

In a blender add the jalapeño, Greek yogurt, lime juice, honey, and salt. Blend till smooth. Add the cilantro and blend till cilantro is in very small pieces. Put in airtight container and refrigerate till needed.

To assemble, put a handful of greens in each bowl, scoop a bit of quinoa in with the veggies. Add a portion of salmon and drizzle with dressing and sprinkle with feta cheese and avocado.