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Delicious Salmon Squash Bowl: A Healthy Weeknight Dinner

Salmon Squash Bowl

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Salmon and Squash Bowl Fresh Easy Weeknight Dinner Recipe

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)

Instructions

  1. Preheat your oven to 425°F (220°C).
  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.
  3. Roast the vegetables for 15–20 minutes until golden at the edges and tender through the centers.
  4. Meanwhile, pat the salmon dry and season with salt, pepper, and paprika.
  5. Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon for 2–3 minutes per side.
  6. Cook your base grain: rinse quinoa well, simmer in two parts water with a pinch of salt, then fluff with a fork.
  7. Whisk together the lemon juice, a teaspoon of lemon zest, a splash of olive oil, and a pinch of salt to make a drizzle.
  8. 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.

Notes

    Nutrition