Summer Salmon Bowl

A summer salmon bowl is a fantastic way to enjoy fresh and flavorful seasonal ingredients. Not to mention being able to pack in a variety of nutrients into one meal!

Fatty fish, including salmon, is a great protein option to incorporate into your diet as it helps to increase your intake of omega 3 fats. Omega-3 fatty acids are a powerhouse nutrient to support you in various stages of your perinatal journey. From the early stages of preconception, increasing your omega-3 intake helps to reduce inflammatory markers that impact egg quality. They also support regulating your reproductive hormones and promoting blood flow to your reproductive organs. During pregnancy, these healthy fats help to support fetal brain and eye development.

You can also include a variety of nutrient-rich toppings in your bowl to help round out your meal. We’ve included sweet potato for a high fibre energy source, and lots of antioxidant-rich vegetables. 

Try out our summer salmon bowl recipe!

Summer Salmon Bowl Recipe

Yield: 4 Servings

Ingredients

Salmon

• 4 salmon fillets (about 6 oz each)

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 2 tablespoons maple syrup

• 1/2 tablespoon soy sauce

• 2 cloves garlic, minced

• Salt and pepper to taste

Dressing

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• Salt and pepper to taste

Assembling the bowl

• 1/2 cup quinoa (or brown rice if preferred)

• 2 medium sweet potatoes, diced

• 1 tablespoon of olive oil

• 1 tsp garlic powder

• 1 tsp paprika

• 2 cups baby spinach or greens of choice

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• 1 large carrot, sliced

• 1 avocado, sliced

• 1/4 cup red onion, thinly sliced

• 1/4 cup crumbled feta cheese 

• 2 tablespoons chopped dill

Instructions

1.  Preheat your oven to 375°F (190°C). In a large bowl, toss the diced sweet potato with 1 tablespoon olive oil, garlic powder, and paprika. Spread out evenly on a baking sheet lined with parchment paper and roast in the oven for 30-35 minutes, flipping them over halfway.

2. In a small bowl, mix together olive oil, lemon juice, minced garlic, honey, dried oregano (or dill), salt, and pepper. Brush the salmon fillets with the marinade and let them sit for about 15 minutes. Place the salmon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the salmon is cooked through.

3. While your sweet potato and salmon are cooking, prepare your bowl ingredients. Cook the quinoa according to package instructions and let it cool slightly.

4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.

5. Assemble the bowls by starting off with a base of quinoa in each bowl. Top with a handful of baby spinach or mixed greens. Arrange the cherry tomatoes, cucumber slices, avocado, and red onion around the bowl. Place a cooked salmon fillet on top. Drizzle with the dressing. Sprinkle with crumbled feta cheese and chopped fresh dill.

 Serve the bowls immediately, or cover and refrigerate if you’re making them ahead of time. They’re great both warm or as leftovers for meal prep.

Enjoy!