Fall Harvest Salmon Bowl

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This Fall Harvest Salmon Bowl is a delicious, easy-to-make meal with roasted salmon, sweet potatoes, quinoa or rice, a citrus dressing, and a crunchy seed topping. Perfect for busy days or meal prepping!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: Fall salmon bowl recipe, Harvest grain bowl with salmon, Healthy fall salmon recipe, Salmon and roasted veggies bowl

Servings:

Calories: 940kcal

Author: Chef Jenn

Ingredients

2 medium sweet potatoes peeled, cut into 1-inch chunks.
3 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons orange zest finely grated
salt to taste
2 tablespoons light brown sugar
1 tablespoon pumpkin spice
2 teaspoons thyme chopped
1 pound salmon cut into 4 4-ounce filets
freshly ground pepper to taste
4 cups cooked quinoa or rice
2 cups raw spinach or mixed baby greens
15.5 ounce canned chickpeas

for harvest crunch topping

1 teaspoon olive oil
2 tablespoons pumpkin seeds raw
2 tablespoons sunflower seeds raw
½ teaspoon pumpkin spice
1 pinch kosher salt
2 tablespoons dried cranberries

for citrus dressing

¼ cup orange juice
1 tablespoon lemon juice
2 teaspoons mustard powder
2 teaspoons honey
1 teaspoon orange zest finely grated
1 pinch salt or to taste
½ cup olive oil
2 teaspoons thyme chopped

Instructions

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.
Mix the brown sugar, pumpkin spice, and thyme in a small bowl.
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).
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.

For the harvest crunch topping

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

For the citrus dressing

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

Notes

Chef Jenn’s Tips

Keep an eye on the salmon as it cookes. It can go from perfectly cooked to dry quickly. Pull it out as soon as it flakes easily with a fork or when it reaches 130-F on 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.

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