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.

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.
• Olive oil
• Chili powder
• Orange – Finely grated.
• Salt – To taste.
• Light brown sugar
• Pumpkin spice
• Thyme – Chopped.
• Salmon – Cut into 4 4-ounce filets.
• Freshly ground pepper – To taste.
• Quinoa – Or rice; cooked.
• Spinach – Or mixed baby greens.
• Chickpeas – 1 15.5-ounce can, drained and rinsed.

For Harvest Crunch Topping

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

For Citrus Dressing

• Orange juice
• Lemon juice
• Mustard powder
• Honey
• Orange zest – Finely grated.
• Salt – To taste.
• Olive oil
• Thyme – Chopped.

How to Make Salmon Bowl

1. Toss the sweet potatoes with oil, chili powder, orange zest, and salt in a large bowl. Spread the cubes in an even layer in the basket of your air fryer and air fry on 400-F for about 12 minutes, turning them about halfway through cooking time. The potatoes should be tender.
2. Mix the brown sugar, pumpkin spice, and thyme in a small bowl.
3. Pat the salmon dry, then season the filets with salt and pepper, and then sprinkle the sugar mixture over top. Air fry the salmon at 300-F for about 10 minutes or until just cooked (about 130-F on a digital meat thermometer).
4. Divide the spinach among 4 large bowls or plates, then top with the quinoa. Break the salmon into large chunks and divide it among the bowls. Drizzle with dressing and sprinkle with crunch topping.

Harvest Crunch Topping

1. Heat oil in a small skillet over medium heat. Stir in seeds, pumpkin spice, and salt.
2. Cook until seeds are lightly golden, about 2 minutes. Stir often so that the seeds don’t burn.
3. Stir in cranberries and transfer the mixture to a plate to cool completely.

Citrus Dressing

1. Whisk together the orange juice, lemon juice, mustard powder, honey, orange zest, and salt in a small bowl.
2. Stream in the olive oil slowly while constantly whisking until the dressing is emulsified.
3. Stir in the thyme, then drizzle over the bowls.

Step-By-Step Process

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.

Recommended

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.