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Spiced Salmon Bowl with Roasted Brussels, Sautéed Greens & Steamed Broccoli

Spiced Salmon Bowl with Roasted Brussels, Sautéed Greens & Steamed Broccoli

Indulge in the vibrant flavors of a Spiced Salmon Bowl with Roasted Brussels, Sautéed Greens & Steamed Broccoli. This nutritious dish combines perfectly cooked salmon with crispy Brussels sprouts, tender green beans, and fresh broccoli for a delightful medley of textures and tastes. Ideal for a quick weeknight dinner or a special gathering, this bowl not only satisfies your hunger but also nourishes your body with protein and vitamins. Customize it easily with seasonal vegetables or your favorite spices, making every serving a unique culinary experience. Enjoy a gourmet meal prepared right at home in just 30 minutes!

  • Total Time: 30 minutes
  • Yield: Serves 1

Ingredients

Scale
  • 1 salmon fillet (4–6 oz)
  • 1 tsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt & pepper to taste
  • 1 cup Brussels sprouts, halved
  • 1 cup green beans
  • 1 cup steamed broccoli

Instructions

  1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper; spread on a baking sheet and roast for 20-25 minutes until crispy.
  2. Rub salmon fillet with olive oil, smoked paprika, garlic powder, salt, and pepper. Sear in a hot nonstick skillet for 3-4 minutes on each side until cooked through.
  3. Sauté green beans in olive oil for about 5-7 minutes until tender-crisp.
  4. Steam broccoli until tender-crisp (4-5 minutes).
  5. Assemble the bowl starting with salmon, topped by Brussels sprouts, green beans, and broccoli. Garnish as desired.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Baking/Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 2g
  • Sodium: 300mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 9g
  • Protein: 38g
  • Cholesterol: 70mg

Keywords: For added fiber and texture, serve over quinoa or brown rice. Feel free to substitute with other seasonal vegetables like carrots or bell peppers as per your preference.

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