Salmon Harvest Bowl

Ingredients

• 1½ lb salmon fillets
• 2 medium sweet potatoes
• 3 cup broccoli florets
• 5 oz mixed greens
• 1 cup quinoa
• 2 cup water
• 3 tbsp olive oil
• 1 whole lemon
• 1 tbsp dijon mustard
• 1 tbsp maple syrup (optional)
• 1 tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp pumpkin seeds (optional)

Steps

1. Preheat oven to 400°F (200°C). Peel and dice sweet potatoes into 1-inch cubes. Toss with 1 tablespoon olive oil, half of the salt, and half of the pepper. Spread on a baking sheet.
2. Roast sweet potatoes for 15 minutes. Add broccoli florets to the baking sheet, toss with remaining 1 tablespoon olive oil, salt, and pepper. Return to oven and roast for another 10-15 minutes, or until vegetables are tender and slightly caramelized.
3. While vegetables roast, cook quinoa: Rinse quinoa thoroughly. Combine quinoa and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
4. Season salmon fillets with a pinch of salt and pepper. In the last 10-12 minutes of vegetable roasting, place salmon fillets on a separate baking sheet or alongside the vegetables if space allows. Bake until salmon is cooked through and flakes easily with a fork (internal temperature 145°F/63°C).
5. Prepare the dressing: In a small bowl, whisk together 1 tablespoon olive oil, the juice of one lemon, Dijon mustard, and maple syrup (if using). Season with a pinch of salt and pepper, and red pepper flakes (if using).
6. Assemble bowls: Divide mixed greens, cooked quinoa, roasted sweet potatoes, and broccoli among four bowls. Top each with a salmon fillet. Drizzle generously with the lemon-Dijon dressing and sprinkle with pumpkin seeds (if using).