Fall Harvest Salmon Bowl

Looking for a quick and satisfying meal? This Salmon Bowl is always a winner in my kitchen! It’s easy to make, full of flavor, and perfect when you need something fast but delicious. Everything comes together in one bowl—making it super convenient for busy days.

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Finding meals that are both filling and healthy can be tough, especially when I have one kid who wants extra protein and the other who wants to eat healthy. With roasted salmon, sweet potatoes, and quinoa, this bowl recipe comes together to make a satisfying and energizing meal. Plus, the citrus dressing and crunchy seed topping add the perfect amount of flavor and texture.

Whether I’m meal prepping or making dinner for the family, this Salmon Bowl is always a hit. It’s light, filling, and can easily be doubled to serve more.

Ingredients

• Sweet potatoes – Peeled, cut into 1-inch cubes. Cut them evenly so they roast at the same rate. Too-large pieces won’t cook through; too-small pieces burn.
• Olive oil – Use regular olive oil for roasting, not extra virgin. Extra virgin can taste bitter at high oven temperatures.
• Chili powder – Use regular chili powder, not cayenne pepper. They’re not the same thing.
• Orange – Fresh orange zest brightens the dish. Grate before juicing if you’re using the juice. Avoid the bitter white pith.
• Salt – I use kosher salt. If using table salt, cut the amount in half—table salt is saltier by volume.
• Light brown sugar – Helps the sweet potatoes caramelize. Light or dark brown sugar both work.
• Pumpkin spice – Or apple pie spice. Both have cinnamon, nutmeg, ginger, and cloves. A little goes a long way.
• Thyme – Fresh thyme has the best flavor. Dried thyme works but use half the amount—it’s more concentrated.
• Salmon – Cut into 4 4-ounce fillets. Pat them dry before cooking for the best sear. Skinless, boneless fillets are easiest. Fresh salmon has the best flavor; thawed frozen works—pat very dry.
• Freshly ground pepper – Freshly cracked tastes best, but pre-ground works.
• Quinoa – Rinse quinoa well before cooking to remove the bitter coating (saponin). Unrinsed quinoa can taste soapy.
• Spinach – Fresh baby spinach only. Use it raw as the bowl base, or wilt it slightly. Don’t use frozen—it’ll be watery and mushy.
• Chickpeas – 1 15.5-ounce can, drained and rinsed. Rinse well. For extra crunch, roast them with a little oil and spices before adding.

For Harvest Crunch Topping

• Olive oil
• Pumpkin seeds – Raw.
• Sunflower seeds – Raw.
• Pumpkin spice
• Salt
• Cranberries – Dried.

For Citrus Dressing

• Orange juice – Fresh orange juice only. Bottled tastes flat.
• Lemon juice – Fresh lemon juice only. Bottled tastes flat.
• Mustard powder – Don’t substitute with prepared mustard.
• Honey – Maple syrup or agave works as a substitute.
• Orange zest – Finely grated.
• Salt – To taste.
• Olive oil
• Thyme – Chopped.

How to Make Salmon Bowl

Scroll down for the full recipe card with exact measurements and printable instructions.

In a large bowl, coat the sweet potato cubes with the oil, chili powder, orange zest, and salt until evenly covered. Arrange the cubes in a single layer in the air fryer basket so the hot air can circulate around them. Cook at 400°F for about 12 minutes, turning them halfway through, until the sweet potatoes are tender.

While the sweet potatoes cook, combine the brown sugar, pumpkin spice, and thyme in a small bowl.

Pat the salmon fillets dry with paper towels, then season them with salt and pepper. Sprinkle the brown sugar mixture evenly over the top of each fillet. Place the salmon in the air fryer and cook at 300°F for about 10 minutes, or until it reaches 130°F on a digital meat thermometer.

Arrange the spinach among four serving bowls, then spoon the quinoa over the top. Break the cooked salmon into large pieces and divide it between the bowls. Drizzle with the citrus dressing and finish with the harvest crunch topping.

Harvest Crunch Topping

Heat the oil in a small skillet over medium heat. Add the seeds, pumpkin spice, and salt, stirring often as they toast. Cook for about 2 minutes, or until the seeds are lightly golden.

Mix in the cranberries, then transfer the topping to a plate to cool completely before using.

Citrus Dressing

Whisk the orange juice, lemon juice, mustard powder, honey, orange zest, and salt together in a small bowl until combined.

Slowly pour in the olive oil while whisking continuously until the dressing is smooth and emulsified. Stir in the thyme, then drizzle over the salmon bowls before serving.

Chef Jenn’s Tips

• Keep an eye on the salmon as it cooks. It can go from perfectly cooked to dry quickly. Pull it out as soon as it flakes easily with a fork or is about 130-F with a digital meat thermometer.
• Make extra Harvest Crunch Topping for future meals. It adds great texture to salads, oatmeal, or even a yogurt parfait.
• The components of this recipe can be prepared in advance. Roast the sweet potatoes, make the dressing, and crunch topping ahead of time. Store them separately and then assemble the bowl when you’re ready to eat.
• If you’re serving a crowd, this recipe doubles easily.

Make It A Meal

This Salmon Bowl is incredibly versatile and pairs beautifully with a variety of side dishes. For a complete meal, serve it with a light soup like a vegetable broth, or you could also add a crusty bread to mop up the delicious citrus dressing. Want to make it a bit more indulgent? Add some feta cheese or crumbled goat cheese on top for an extra creamy bite.

Storage

This Salmon Bowl stores well, making it perfect for meal prepping. Keep the cooked components in separate airtight containers in the refrigerator for up to 4 days.