Salmon & Quinoa Power Bowls
Serves 415 mins prep37 mins cook
A protein-packed salad featuring salmon and quinoa, tossed in a sweet and tangy orange vinaigrette. This dish includes a variety of roasted vegetables and a delightful combination of textures and flavors.
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What you need
Instructions
1: Preheat the oven to 400°F. 2: Add the cauliflower to a large sheet pan, drizzle with 1-2 tbsp olive oil, then season with half the salt, paprika, garlic powder, and oregano. Toss to coat. 3: Add the peppers, face down and drizzle with olive oil. Place the pan in the oven for 25 minutes, tossing the cauliflower halfway. 4: While the veggies roast, make the dressing by combining all ingredients in a jar or bowl and whisking or shaking to combine. 5: Remove the pan from the oven, push the veggies to the side, add the lemons, place the salmon on top, brush with olive oil, and season with the remaining spices. Bake for another 10-12 minutes until the fish flakes easily. 6: Peel the pepper skins off and slice into thin strips. 7: Assemble each salad bowl with quinoa, arugula, cauliflower, peppers, cucumbers, dates, pistachios, feta, and onions. Add dressing and toss.View original recipe