Description
A vibrant and healthy Spiced Salmon Bowl featuring a perfectly seared salmon fillet seasoned with smoked paprika and garlic powder, paired with oven-roasted Brussels sprouts, sautéed green beans, and steamed broccoli. This balanced meal offers a delicious combination of flavors and textures, perfect for a nutritious lunch or dinner.
Ingredients
Scale
Salmon
- 1 salmon fillet (4-6 oz)
- 1 tsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt & pepper to taste
Vegetables
- 1 cup Brussels sprouts, halved
- 1 cup green beans
- 1 cup steamed broccoli florets
- 1 tsp olive oil
- Salt & pepper to taste
Instructions
- Preheat and Roast Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 20-25 minutes until they become crispy and caramelized on the edges.
- Season and Sear Salmon: Rub the salmon fillet with olive oil, smoked paprika, garlic powder, salt, and pepper to evenly coat. Heat a nonstick skillet over medium-high heat and sear the salmon for 3-4 minutes on each side until it is cooked through and has a nice golden crust.
- Sauté Green Beans: In the same or a separate pan, heat olive oil and add the green beans. Cook them for 5-7 minutes, stirring occasionally, until they are tender-crisp but still vibrant green.
- Steam Broccoli: Steam the broccoli florets for 4-5 minutes until they are tender-crisp, maintaining their bright color and crunch.
- Assemble the Bowl: In serving bowls, arrange the cooked salmon fillet alongside the roasted Brussels sprouts, sautéed green beans, and steamed broccoli. Serve immediately for a hearty and flavorful meal.
Notes
- Make sure not to overcook the salmon; it should be moist and flaky.
- Roasting Brussels sprouts brings out a delicious caramelized flavor but watch to avoid burning.
- You can substitute green beans for kale or Swiss chard if preferred.
- Steaming broccoli just until tender-crisp preserves nutrients and texture.
- Adjust seasoning to taste, especially salt and pepper.
