Salmon Quinoa Bowl

🧂 Ingredients

• 2 sweet potatoes
• 2 teaspoons olive or avocado oil
• Salt and pepper to taste
• ¾ cup uncooked quinoa
• 1 ½ cup water or chicken broth
• Salt to taste
• 1 ½ pounds salmon (4 filets)
• 1 tablespoon olive oil
• Salt and pepper
• 8 ounces Brussels sprouts, shredded (feel free to swap with spinach, arugula, kale, etc. if desired)
• Fresh pomegranate arils
• ¼ cup olive oil
• ¼ cup apple cider vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon dijon mustard
• ¼ teaspoon Kosher salt
• Pinch of black pepper

Instructions

• 1 Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with
  parchment paper. Cut the sweet potatoes into cubes that are about ½". Toss with
  olive oil, salt, and pepper and place into the oven for 20-25 minutes, or until
  a fork easily pierces the potatoes.
• 2 While the potatoes are cooking, add the quinoa, water or chicken broth, and salt
  to a small saucepan. Bring to a boil, cover, and reduce the heat to low. Let the
  quinoa simmer for 12-15 minutes, or until the quinoa has absorbed all of the
  water and is translucent. Remove from the heat and fluff the quinoa with a fork.
  Set the quinoa aside to cool.
• 3 While the quinoa cooks, prepare the salmon. Pat the salmon dry with paper towels
  and season with salt and pepper. Heat the oil in a nonstick skillet over medium
  to medium-high heat until it is shimmering. Place the salmon into the pan skin
  side down and do not move it again for about 4-5 minutes, until it is golden
  brown and crispy. Flip the salmon to the other side and cook for another 4-5
  minutes, until golden brown and crispy (and at an internal temperature of 145
  degrees Fahrenheit). Remove the salmon from the pan and set aside on a plate.
  Remove the skin from the salmon if needed.
• 4 Cut the Brussels sprouts into fine shreds (remove the stem pieces). Prepare the
  pomegranate. Add all of the dressing ingredients to a jar or dressing container
  and mix until well combined.
• 5 To assemble the bowls, place the Brussels sprouts at the bottom and top with
  quinoa (you can mix them together if you'd like to). Add the sweet potatoes and
  pomegranates to the top of the bowls and place the salmon filets on top. Drizzle
  the dressing on top and enjoy!

Nutrition Info