Salmon Bowl with Miso Dressing
Prep Time: 10 minutes
Cook Time: 20 minutes
½ pound to 1 pound of fresh salmon
1 large Haas avocado, sliced
3-4 spears of broccoli, chopped
3-4 sweet potatoes, peeled and chopped
1 cup of quinoa, follow directions on quinoa package to cook
1 teaspoon chili powder
½ teaspoon of garlic powder
½ teaspoon cumin
¼ teaspoon cinnamon
½ teaspoon salt
Zest of half of lime and juice
Extra virgin olive oil
1/2 teaspoon- sesame oil
3 Tablespoon extra virgin olive oil
2 teaspoon miso paste
1-2 Tablespoon maple syrup or honey
1-2 Tablespoon rice vinegar
½ teaspoon soy sauce or tamari
1 teaspoon lime juice
Pinch of salt or garlic salt/garlic powder
Preheat oven to 425. On a prepared baking sheet, add sweet potatoes and toss with salt and extra virgin olive oil. Add to oven and cook for 10 minutes.
Clean and pat dry salmon. In a small bowl add, chili powder, garlic powder, cumin, cinnamon and salt. Mix well and add to salmon. Zest half a lime over salmon and add lime juice. Drizzle a little extra virgin olive oil on the salmon.
Add the salmon and broccoli to the sheet pan. Turn the sweet potatoes. Toss the broccoli in olive oil and salt.
Cook for 10 minutes or until skin starts to flake with a fork and the flesh looks opaque.
Pile everything into a bowl and drizzle the dressing on top, enjoy immediately.
This is a great weeknight meal and you can double the amount and have leftovers for the week.
You can pick any vegetable you want with this bowl, this is just one option.