Description
Delightful harvest salmon bowls bring Pacific Northwest flavors to your dinner table with wild-caught salmon nestled among roasted seasonal vegetables. Fresh ingredients create a nutritious and satisfying meal you’ll crave throughout autumn’s crisp evenings.
Ingredients
Scale
Protein:
- 1 pound (454 grams) salmon fillets
Grains and Vegetables:
- 2 cups (400 grams) cooked farro
- 2 cups (100 grams) kale, chopped
- 1 sweet potato, peeled and cubed
Seeds and Garnish:
- 1/2 cup (80 grams) pomegranate seeds
- 1/4 cup (30 grams) pumpkin seeds
Dressing and Seasoning:
- 2 tablespoons (30 milliliters) olive oil
- 1 tablespoon (15 milliliters) maple syrup
- 1 tablespoon (15 milliliters) Dijon mustard
- 1 tablespoon (15 milliliters) apple cider vinegar
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 400°F and prepare a baking sheet with parchment paper for easy roasting of sweet potatoes.
- Coat sweet potato cubes with olive oil, seasoning them generously with salt and pepper, then spread evenly on the prepared baking sheet.
- Roast sweet potatoes for 20-25 minutes, stirring midway to ensure even caramelization and tenderness.
- Simultaneously, cook farro according to package instructions, ensuring grains are fluffy and fully absorbed.
- Season salmon fillets with salt and pepper, preparing them for quick pan searing.
- Heat olive oil in a skillet over medium-high heat and cook salmon 4-5 minutes per side until golden and cooked through.
- Craft the maple-Dijon dressing by whisking maple syrup, Dijon mustard, apple cider vinegar, and a pinch of salt until smooth and well-combined.
- Construct bowls by layering farro as the base, then arranging roasted sweet potatoes, fresh kale, vibrant pomegranate seeds, and crunchy pumpkin seeds.
- Crown each bowl with a perfectly seared salmon fillet and generously drizzle with the tangy maple-Dijon dressing.
Notes
- Swap sweet potatoes with butternut squash or carrots for a different flavor profile and added variety in nutrition.
- Use quinoa or brown rice instead of farro to make the dish gluten-free and accommodate various dietary needs.
- Toast pumpkin seeds briefly in a dry skillet to enhance their nutty flavor and release more aromatic oils before adding to the bowl.
- Store leftover dressing in an airtight container for up to 5 days, which can be used as a versatile vinaigrette for salads or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dinner, Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 10 g
- Protein: 30 g
- Cholesterol: 75 mg