Salmon & Roasted Root Veggie Bowl

Salmon & Roasted Root Veggie Bowl 🧡 Eating salmon always brings back a flood of cherished memories from our 13+ years living in the beautiful state of Alaska—especially our dip-netting adventures on the Kenai River, hauling in huge sockeye salmon with oversized nets, sometimes two or three fish at a time.  Beyond the nostalgia, salmon is also a powerhouse for cancer prevention. It’s rich in omega-3 fatty acids, vitamin D, and high-quality protein—nutrients that help reduce inflammation, support immune health, and balance hormones. For the best flavor and quality, Wild Alaskan Company provides wild-caught Alaska salmon that’s sustainably sourced, frozen at peak freshness, and delivered right to your door. It tastes almost as good as if we had caught it ourselves.

Salmon & Roasted Root Veggie Bowl 

Ingredients: 

2 cups cooked quinoa 

1 medium sweet potato, peeled and diced

1 medium beet, peeled and diced

1 tablespoon Extra Virgin Olive Oil 

Sea salt & pepper to taste

10-ounce salmon fillet

3 cups leafy greens

2 tablespoons pumpkin seeds 

Optional: lemon pepper, garlic powder, drizzle of olive oil for the salmon

 

Lemony Mustard Dressing:

Juice of 1 lemon 

1 teaspoon Dijon mustard

1/8 teaspoon ground turmeric 

2 tablespoon Extra Virgin Olive Oil 

 

Directions:

1.     Preheat the oven to 425 degrees.  Line a baking sheet with parchment paper. 

2.    Arrange the diced sweet potatoes on one side of the baking sheet and the diced beets on the other. Drizzle with olive oil and season with sea salt and pepper. Place the salmon fillet in the center of the sheet. Drizzle with a little olive oil and season with lemon pepper and garlic powder. Bake for 25 minutes, or until the vegetables are tender and the salmon flakes easily with a fork.

3.   In a small bowl, whisk together the lemon juice, Dijon mustard, turmeric, and olive oil until smooth. 

4.     Divide the cooked quinoa and leafy greens between two bowls.  Top with roasted sweet potatoes, beets, and salmon.  Sprinkle with pumpkin seeds and finish with a drizzle of lemony mustard dressing.