Harvest Salmon Bowls: A Delicious and Nutritious Autumn Meal

As the leaves change and the air turns crisp, it’s time to embrace the flavors of fall. What better way to do that than with a vibrant and nourishing Harvest Salmon Bowl? This recipe combines the richness of salmon with the sweetness of roasted root vegetables, the heartiness of grains, and the crunch of toasted nuts, all tied together with a flavorful dressing. It’s a complete meal that’s both satisfying and good for you, perfect for a weeknight dinner or a healthy lunch.

This Harvest Salmon Bowl recipe is incredibly versatile, allowing you to customize it based on your preferences and what’s available in your local market. Feel free to swap out the vegetables, grains, or nuts to create your own unique twist. The key is to use fresh, high-quality ingredients that complement each other and create a balanced and flavorful bowl.

## Why You’ll Love This Recipe

* **Nutritious and Healthy:** Packed with protein, healthy fats, vitamins, and fiber, this bowl is a nutritional powerhouse. Salmon is an excellent source of omega-3 fatty acids, which are essential for brain health and heart health. The roasted vegetables provide essential vitamins and minerals, while the grains offer fiber for digestion.
* **Versatile and Customizable:** As mentioned earlier, this recipe is highly adaptable. You can easily substitute ingredients based on your dietary needs or preferences. Vegan or vegetarian? Simply replace the salmon with roasted chickpeas or tofu.
* **Easy to Make:** While it may look impressive, this recipe is surprisingly easy to put together. The roasting of the vegetables is the most time-consuming part, but it’s mostly hands-off. The rest of the components can be prepped while the vegetables are roasting.
* **Delicious and Flavorful:** The combination of sweet, savory, and crunchy elements creates a delightful taste sensation. The dressing ties everything together, adding a burst of flavor that elevates the entire bowl.
* **Perfect for Meal Prep:** This recipe is ideal for meal prepping. You can roast the vegetables, cook the grains, and prepare the dressing ahead of time. Then, simply assemble the bowls when you’re ready to eat.

## Ingredients

Here’s a list of the ingredients you’ll need to make these delicious Harvest Salmon Bowls. Feel free to adjust the quantities to suit your taste.

* **For the Salmon:**
* 4 (4-6 ounce) salmon fillets, skin on or off
* 1 tablespoon olive oil
* 1 teaspoon smoked paprika
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* **For the Roasted Vegetables:**
* 1 butternut squash, peeled, seeded, and cubed
* 2 carrots, peeled and chopped
* 1 red onion, quartered
* 2 cups Brussels sprouts, halved
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* **For the Grains:**
* 1 cup quinoa, rinsed
* 2 cups vegetable broth (or water)
* **For the Dressing:**
* 1/4 cup olive oil
* 2 tablespoons apple cider vinegar
* 1 tablespoon maple syrup
* 1 tablespoon Dijon mustard
* 1 clove garlic, minced
* Salt and pepper to taste
* **For the Toppings:**
* 1/2 cup pecans or walnuts, toasted
* 1/4 cup dried cranberries
* Fresh parsley, chopped (for garnish)

## Equipment

* Baking sheet
* Large bowl
* Small bowl
* Saucepan
* Whisk

## Instructions

Follow these step-by-step instructions to create your own Harvest Salmon Bowls:

**1. Prepare the Roasted Vegetables:**

* Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
* In a large bowl, combine the cubed butternut squash, chopped carrots, quartered red onion, and halved Brussels sprouts.
* Drizzle with 2 tablespoons of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly.
* Spread the vegetables in a single layer on the prepared baking sheet.
* Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, flipping halfway through.

**2. Cook the Quinoa:**

* While the vegetables are roasting, cook the quinoa. In a saucepan, combine the rinsed quinoa with 2 cups of vegetable broth (or water).
* Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is cooked through.
* Fluff with a fork and set aside.

**3. Prepare the Salmon:**

* While the vegetables and quinoa are cooking, prepare the salmon. Pat the salmon fillets dry with paper towels.
* In a small bowl, combine 1 tablespoon of olive oil, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper.
* Rub the mixture evenly over the salmon fillets.
* You can cook the salmon in a few ways:
* **Oven:** Place the salmon fillets on a separate baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
* **Pan-Seared:** Heat a tablespoon of olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down (if using skin-on fillets) in the skillet and sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip the fillets and cook for another 3-4 minutes, or until cooked through.
* **Air Fryer:** Preheat your air fryer to 400°F (200°C). Place the salmon fillets in the air fryer basket and cook for 8-10 minutes, or until the salmon is cooked through.

**4. Make the Dressing:**

* In a small bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of maple syrup, 1 tablespoon of Dijon mustard, and 1 minced clove of garlic.
* Season with salt and pepper to taste.

**5. Assemble the Bowls:**

* Divide the cooked quinoa among four bowls.
* Top with the roasted vegetables and salmon fillets.
* Drizzle with the apple cider vinaigrette dressing.
* Garnish with toasted pecans or walnuts, dried cranberries, and fresh parsley.

**6. Serve and Enjoy!**

Serve immediately and enjoy your delicious and nutritious Harvest Salmon Bowls. These are great hot or cold, making them excellent for meal prep.

## Tips and Variations

* **Vegetables:** Feel free to substitute other root vegetables like sweet potatoes, parsnips, or beets. You can also add other vegetables like broccoli, cauliflower, or kale.
* **Grains:** If you don’t have quinoa, you can use other grains like brown rice, farro, or barley.
* **Protein:** If you’re not a fan of salmon, you can use other proteins like chicken, tofu, or chickpeas.
* **Nuts:** You can use any kind of nuts you like, such as almonds, walnuts, pecans, or pumpkin seeds. Make sure to toast them for added flavor and crunch.
* **Sweetness:** Adjust the amount of maple syrup in the dressing to your liking. You can also use honey or agave nectar.
* **Spice:** Add a pinch of red pepper flakes to the dressing for a little bit of heat.
* **Greens:** Add a handful of fresh spinach or arugula to the bowls for extra nutrients and flavor.
* **Lemon:** A squeeze of fresh lemon juice over the finished bowls can brighten the flavors.
* **Avocado:** Adding slices of avocado will increase healthy fats and creaminess.
* **Cheese:** A sprinkle of crumbled goat cheese or feta cheese would add a tangy flavor.

## Make Ahead Instructions

This recipe is perfect for meal prepping! You can prepare the different components ahead of time and assemble the bowls when you’re ready to eat.

* **Roasted Vegetables:** Roast the vegetables up to 3 days in advance. Store them in an airtight container in the refrigerator.
* **Quinoa:** Cook the quinoa up to 3 days in advance. Store it in an airtight container in the refrigerator.
* **Dressing:** Prepare the dressing up to 5 days in advance. Store it in an airtight container in the refrigerator.
* **Salmon:** Cook the salmon just before serving for the best flavor and texture. However, you can cook it up to 2 days in advance and store it in the refrigerator. Reheat gently before adding to the bowls. For best results, gently reheat the salmon in a skillet over low heat with a little oil to prevent it from drying out. Microwaving salmon can make it rubbery.

When you’re ready to assemble the bowls, simply reheat the vegetables and quinoa (if needed), and add the salmon and dressing. Garnish with the toppings and enjoy!

## Serving Suggestions

These Harvest Salmon Bowls are a complete meal on their own. However, you can also serve them with a side of crusty bread or a simple salad.

## Storage Instructions

Store leftover Harvest Salmon Bowls in an airtight container in the refrigerator for up to 3 days. It is best to store the dressing separately to prevent the other ingredients from becoming soggy. When reheating, you may want to add a splash of water or broth to the quinoa to help it retain moisture.

## Nutritional Information (Approximate per serving)

* Calories: 600-700
* Protein: 40-50g
* Fat: 30-40g
* Carbohydrates: 40-50g
* Fiber: 10-12g

*Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.*

## Conclusion

These Harvest Salmon Bowls are a delicious, nutritious, and versatile meal that’s perfect for fall. With their vibrant colors, satisfying flavors, and wholesome ingredients, they’re sure to become a new favorite. Enjoy the bounty of the season with this easy-to-make recipe!

Enjoy!