Roasted Salmon Pumpkin Quinoa Bowls
A delightful fall-inspired dish combining roasted salmon, pumpkin, and quinoa for a healthy and hearty meal.
Equipment
- 1 Baking Sheet
- 1 Saucepan
- 1 Mixing Bowl
Ingredients
Main Ingredients
- 4 salmon fillets
- 1 cup quinoa rinsed
- 2 cups water or vegetable broth
- 2 cups pumpkin cubed
Seasonings
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F. Rinse the quinoa and drain. Cube the pumpkin and toss with olive oil, salt, and pepper.
- In a saucepan, bring 2 cups of water or broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork once done.
Serving
- Spread pumpkin cubes on a baking sheet and roast for 25 minutes, or until tender and golden brown.
- Place salmon fillets on another baking sheet. Drizzle with olive oil, sprinkle with garlic, thyme, paprika, and lemon juice. Roast for 15-20 minutes until cooked through.
- Divide quinoa among bowls, top with roasted salmon and pumpkin. Garnish with fresh herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure the salmon is cooked to perfection by checking for flakiness with a fork. Ingredient Substitutions: Butternut squash can be used instead of pumpkin. How to Serve: Serve with a side salad and crusty bread. Storage & Freshness: Keep leftovers in the fridge and consume within 3 days. Make-Ahead Tips: Cook quinoa and roast pumpkin ahead for quick assembly.