This colorful salmon bowl is packed with protein, healthy fats, and fresh veggies. With flaky salmon, creamy avocado, roasted sweet potatoes, chickpeas, feta, and eggs, it's the ultimate wholesome meal that tastes as good as it looks.
INGREDIENTS :
For the Salmon:
4 salmon fillets (5–6 oz each)
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp dried parsley
½ tsp salt
¼ tsp black pepper
For the Bowl:
4 cups arugula or mixed greens
1 avocado, halved and sliced
1 cup cucumber, sliced
1 cup cherry tomatoes, halved
1 cup canned chickpeas, drained and rinsed
1 cup sweet potatoes, peeled and cubed
2 hard-boiled eggs, halved
¼ cup crumbled feta cheese
For the Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper to taste
DIRECTIONS :
Preheat oven to 425°F (220°C).
Toss sweet potato cubes with a little olive oil, salt, and pepper.
Roast for 20–25 minutes until golden and tender.
Mix garlic powder, paprika, parsley, salt, and pepper.
Rub seasoning over salmon fillets.
Heat olive oil in a skillet over medium-high heat.
Cook salmon for 4–5 minutes per side until cooked through and lightly caramelized.
Whisk together all dressing ingredients in a small bowl.
Divide arugula among four serving bowls.
Arrange cucumbers, tomatoes, chickpeas, roasted sweet potatoes, avocado, eggs, and feta around the bowl.
Place a salmon fillet in the center of each bowl.
Drizzle with lemon dressing and serve immediately.
Prep Time: 15 Minutes
Cooking Time: 25 Minutes
Total Time: 40 Minutes
Kcal: Approximately 580 per serving
Servings: 4
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