Sriracha Salmon Power Bowl
A bright, protein-packed bowl with roasted salmon, sweet potatoes, sautéed vegetables, greens, sriracha, lime, and cilantro.
Equipment
- Baking Dish
- baking sheet or second shallow dish
- Non-stick Skillet
- Mixing Bowl
- Knife
- Cutting Board
Ingredients
- 1/2 tablespoon olive oil
- 6 ounces salmon, skinless
- 2 teaspoons Old Bay seasoning
- 1/2 cup sweet potato, cubed
- 1/2 teaspoon kosher salt
- 1/4 cup chicken broth or vegetable broth
- 1/4 cup carrots, shredded (matchstick)
- 1/4 cup broccoli, cut into small florets
- 1/4 cup arugula baby arugula
- 1/2 cup spinach baby spinach
- 1 tablespoon sriracha
- 1 lime cut into wedges
- 1 tablespoon cilantro, fresh chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Rub the salmon with half of the olive oil and sprinkle evenly with the Old Bay seasoning; place salmon in a shallow baking dish.
- Toss the sweet potato cubes with the remaining olive oil and the kosher salt, spread them in a shallow baking dish or on a baking sheet, and roast in the oven for 20–25 minutes until tender but not mushy.
- Place the salmon in the oven and roast for 18–22 minutes, until the fish is firm and flakes easily with a fork.
- While salmon and sweet potatoes are cooking, heat a non-stick skillet over medium-high heat; add the shredded carrots and broccoli florets with 1/4 cup chicken (or vegetable) broth and sauté about 5 minutes until vegetables are just tender.
- Divide the arugula and spinach between two bowls. Top each with the sautéed vegetables, then the roasted sweet potatoes.
- Place half of the roasted salmon on top of each bowl, drizzle each with 1/2 tablespoon sriracha (or to taste), and garnish with lime wedges and chopped cilantro.
Notes
- Use skinless salmon as listed for even cooking.
- Substitute vegetable broth if preferred.
- Cook sweet potatoes until tender but not mushy.
- Adjust sriracha to desired heat.