Skip to content
Roasted Salmon Veggie Bowl

Roasted Salmon Veggie Bowl

Basil Pesto
2 cups packed fresh basil or a mix of basil, mint, parsley
3 tbsp walnuts or pine nuts (sunflower seeds if nut free)
2 cloves garlic, peeled
2 tbsp lemon juice
⅓ cup nutritional yeast
1 tsp sea salt 
 ¼ cup olive oil
1 tbsp maple syrup (if you prefer your pesto sweeter)
3-6 tbsp water - more as needed

Veggie Bowl (get creative, any veggies will work!)
1-2 large sweet potato peeled and diced into small cubes
1 large zucchini, sliced and cut into quarters
1-2 cups cauliflower florets
1 red bell pepper, diced
1 yellow bell pepper, diced
3 tbsp olive oil divided
Pinch red pepper flakes -  optional
Salt and pepper to taste
2 cups arugula, baby kale, spinach or mixed greens

Salmon (Optional)
2 salmon filets 4-5 oz. each
½ of a lemon, juiced
¼ cup fresh parsley
1 tsp garlic powder
Salt and pepper to taste

Garnish:  2-3 tbsp prepared basil pesto, Lemon wedge, Herbs

Optional Grains 1 cup cooked quinoa or brown rice or cauliflower rice combined with few tbsp fresh parsley

Preheat oven to 400 ° F. Line a baking sheet with  parchment paper, or coat with oil and set aside. In a medium bowl add sweet potato, zucchini, bell peppers and cauliflower. Drizzle with olive oil to coat vegetables. Add salt and pepper to taste. If desired add a pinch of red pepper flakes. Spread onto baking sheet, leaving room on the baking sheet for the salmon filets.  Place vegetables in the oven for 10 mins. While vegetables are cooking, prepare the salmon filets. Brush salmon filets with olive oil, drizzle with lemon juice and generously season with garlic powder, salt and pepper, then top with fresh parsley.   Remove vegetables from oven, turn them and add the salmon filets to the baking sheet with the vegetables. Return to the oven and cook until salmon is cooked and vegetables are tender (about 10-12 minutes depending on thickness of salmon). While salmon and vegetables are cooking, divide spinach/arugula between 2 bowls. If adding quinoa, mix cooked quinoa with chopped parsley and place on top of leafy greens. When vegetables and salmon have finished cooking let salmon and vegetables cool for a few minutes, then divide between two bowls. Drizzle with a bit of olive oil and a squeeze of lemon if desired. Top salmon with a spoonful of pesto.

Previous article Glazed Tempeh Stir-Fry
Next article Soma Seed Cereal