Salmon power bowl
Balanced, vibrant, and deeply satisfying.
This Salmon Power Bowl brings together tender roasted salmon, crisp greens, caramelized vegetables, fluffy grains, and a creamy dressing in one beautifully composed bowl. It is the kind of meal that feels wholesome and energizing, while still looking refined enough to belong in a premium kitchen collection.
What makes it work so well is the balance. The salmon is rich and delicate, the roasted vegetables add warmth and depth, the greens keep everything fresh, and the grains make the bowl feel complete and grounding. Finished with a smooth, creamy drizzle, every element adds something different, texture, color, flavor, and nourishment.
Perfect for lunch or dinner, this is the kind of bowl that feels strong, fresh, and effortlessly elevated all at once.
INGREDIENTS
For 2 servings
2 salmon fillets
100 g quinoa, cooked, or another grain of choice
2 large handfuls baby spinach
200 g Brussels sprouts, trimmed and halved
200 g sweet potato, peeled and cut into cubes
2 fresh figs, quartered
2 tablespoons olive oil
Salt, to taste
Black pepper, to taste
For the dressing
2 tablespoons tahini or Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 to 2 tablespoons water, to thin
a small pinch of salt
black pepper, to taste
Optional premium additions
pumpkin seeds or sesame seeds
a few microgreens
chili flakes
a little lemon zest
avocado slices
METHOD
1. Roast the vegetables
Preheat the oven to 200°C. Place the Brussels sprouts and sweet potato on a baking tray. Drizzle with olive oil and season with salt and black pepper. Roast for 25 to 30 minutes, turning once halfway through, until the vegetables are golden and tender.
2. Cook the salmon
Season the salmon fillets with salt and black pepper. During the final 12 to 15 minutes of roasting time, place the salmon on a separate tray or add it to the same tray if there is enough room. Roast until just cooked through and still tender in the center.
3. Prepare the grain base
Cook the quinoa according to the package instructions, if not already prepared. Fluff gently with a fork once done.
4. Make the dressing
In a small bowl, whisk together the tahini or Greek yogurt, lemon juice, Dijon mustard, honey, salt, and black pepper. Add water little by little until the dressing becomes smooth and pourable.
5. Assemble the bowls
Divide the spinach between two bowls. Add the cooked quinoa, roasted Brussels sprouts, sweet potato, and fresh figs. Place a salmon fillet on top of each bowl.
6. Finish and serve
Drizzle with the dressing just before serving. Add any optional toppings you like, such as seeds, microgreens, or chili flakes, for extra texture and detail.
Serve warm, while the salmon is tender and the roasted vegetables still hold their caramelized edges.
Quick tips
Roast the vegetables until properly caramelized, that is where much of the flavor comes from.
Do not overcook the salmon, it should stay tender and flaky.
Add the dressing just before serving so the greens stay fresh.
Quinoa works beautifully here, but brown rice or couscous can also be used.