Salmon Squash Bowl is a fresh and easy weeknight dinner recipe that delivers on flavor while being nutritious. This delightful dish combines tender salmon with a vibrant mix of roasted squash, offering a satisfying and healthy meal in a single bowl. With an array of colors and textures, each bite feels like a celebration of wholesome ingredients. Let’s dive right into how to create this scrumptious salmon and squash dish!

Why You’ll Love This Salmon Squash Bowl

This Salmon Squash Bowl offers numerous benefits, making it a go-to choice for busy weeknights. First, it’s packed with protein from the salmon, making it a healthy salmon bowl recipe that keeps you full. Additionally, the colorful veggies provide essential vitamins and minerals. The dish is not only delicious but also easy to prepare, making it a perfect quick salmon squash dinner idea for those pressed for time. It’s also versatile; you can swap in different grains or veggies for a unique twist each time. With layers of flavor, this salmon and roasted squash recipe is sure to impress your family or guests!

Ingredients for Salmon Squash Bowl

Gather these items:

2 salmon fillets, 6 oz each (skin-on preferred for crispness; skin removed if desired)
2 cups cubed yellow squash and/or zucchini, tossed in a light coating of olive oil
1 cup cubed butternut squash or additional yellow squash for variety
2 tablespoons olive oil (divided use), plus a little extra for roasting
2 cloves garlic, minced
1 teaspoon smoked paprika or sweet paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked quinoa or brown rice as a sturdy base
1 tablespoon lemon juice
1 tablespoon fresh dill or parsley, chopped
Optional toppings: avocado slices (1/2 avocado), pomegranate seeds (2 tablespoons), baby greens (1 cup)
Lemon-garlic drizzle components: lemon juice (1 tablespoon), olive oil (1 tablespoon), minced garlic (1 clove), salt (1/4 teaspoon)

How to Make Salmon Squash Bowl Step-by-Step

Step 1: Preheat your oven to 425°F (220°C). This hot oven ensures the squash roasts to a honeyed edge while your salmon cooks through with a flake-tender interior.
Step 2: Toss the squash (yellow and zucchini) with 1 tablespoon olive oil, a pinch of salt, and a few turns of pepper. Spread on a rimmed baking sheet in a single layer for even caramelization.
Step 3: Roast the vegetables for 15–20 minutes until golden at the edges and tender through the centers.
Step 4: Meanwhile, pat the salmon dry and season with salt, pepper, and paprika. If you like a touch of heat, a pinch of chili flakes works nicely, too.
Step 5: Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon for 2–3 minutes per side, just until the exterior is bronzed and the center still glistens pink.
Step 6: Cook your base grain: rinse quinoa well, simmer in two parts water with a pinch of salt, then fluff with a fork. If using brown rice, cook according to package directions for a tender, fluffy texture.
Step 7: Whisk together the lemon juice, a teaspoon of lemon zest if you like, a splash of olive oil, and a pinch of salt to make a bright drizzle.
Step 8: Assemble: spoon a bed of quinoa or rice into bowls, arrange roasted squash around the edges, top with a salmon fillet, and finish with the lemon drizzle, fresh herbs, and optional toppings like avocado or greens.

Pro Tips for the Best Salmon Squash Bowl

Keep these in mind:

For a crispier salmon skin, consider searing the salmon longer before finishing in the oven.
Experiment with different squash varieties for a more colorful and flavorful bowl.
Use fresh herbs for garnishing to enhance the dish’s aroma and taste.
This salmon quinoa bowl is perfect for meal prep; make extra servings for a quick lunch option!

Best Ways to Serve Salmon Squash Bowl

Here are some ideas:

Pair your salmon and squash dish with a side of fresh baby greens for added crunch.
Top with avocado slices and pomegranate seeds for a burst of flavor.
Serve with a light lemon-garlic drizzle for an extra zing.

How to Store and Reheat Salmon Squash Bowl

To store, keep the components separate in airtight containers for up to 3 days. Reheat the salmon and squash in the oven or microwave until warmed through. This dish is also great for meal prep, allowing you to enjoy a nutritious salmon and roasted squash recipe throughout the week.

Frequently Asked Questions About Salmon Squash Bowl

What is a salmon squash bowl?

A salmon squash bowl is a nutritious dish that combines cooked salmon with roasted squash and a base of grains like quinoa or rice, topped with fresh herbs and optional toppings for added flavor.

Can I make salmon squash bowl ahead of time?

Yes, you can prepare the components of the bowl ahead of time. Store the cooked salmon and roasted squash separately to maintain freshness and reheat before serving.

How do I avoid common mistakes with salmon squash bowl?

To avoid common mistakes, ensure your squash is cut uniformly for even cooking. Also, avoid overcooking the salmon; it should be tender and flake easily while remaining moist.

Creative Variations of Salmon Squash Bowl You Can Try

Here are a few ideas to switch things up:

Use grilled salmon squash bowl for a smoky flavor.
Incorporate different grains like farro or barley for a unique texture.
Add seasonal vegetables like bell peppers or asparagus for extra nutrition and flavor.

Delicious Salmon Squash Bowl: A Healthy Weeknight Dinner - Salmon Squash Bowl - main visual representation

For more delicious recipes, check out our Spaghetti with Garlic and Oil or Mediterranean Chickpea Salad.

For more information on the health benefits of salmon, visit Healthline.

Delicious Salmon Squash Bowl: A Healthy Weeknight Dinner

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Salmon and Squash Bowl Fresh Easy Weeknight Dinner Recipe

Author: Robert
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 2 servings 1x
Category: Dinner
Method: Roasting and Searing
Cuisine: American
Diet: Healthy

Ingredients

Scale

2 salmon fillets, 6 oz each (skin-on preferred for crispness; skin removed if desired)
2 cups cubed yellow squash and/or zucchini, tossed in a light coating of olive oil
1 cup cubed butternut squash or additional yellow squash for variety
2 tablespoons olive oil (divided use), plus a little extra for roasting
2 cloves garlic, minced
1 teaspoon smoked paprika or sweet paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked quinoa or brown rice as a sturdy base
1 tablespoon lemon juice
1 tablespoon fresh dill or parsley, chopped
Optional toppings: avocado slices (1/2 avocado), pomegranate seeds (2 tablespoons), baby greens (1 cup)
Lemon-garlic drizzle components: lemon juice (1 tablespoon), olive oil (1 tablespoon), minced garlic (1 clove), salt (1/4 teaspoon)

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Instructions

Preheat your oven to 425°F (220°C).
Toss the squash (yellow and zucchini) with 1 tablespoon olive oil, a pinch of salt, and a few turns of pepper. Spread on a rimmed baking sheet in a single layer.
Roast the vegetables for 15–20 minutes until golden at the edges and tender through the centers.
Meanwhile, pat the salmon dry and season with salt, pepper, and paprika.
Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon for 2–3 minutes per side.
Cook your base grain: rinse quinoa well, simmer in two parts water with a pinch of salt, then fluff with a fork.
Whisk together the lemon juice, a teaspoon of lemon zest, a splash of olive oil, and a pinch of salt to make a drizzle.
Assemble: spoon quinoa or rice into bowls, arrange roasted squash around the edges, top with salmon, and finish with the lemon drizzle and optional toppings.