"Was anyone else hoping to catch a little extra 😴 this morning, but got an extra early wake-up call from their kiddos instead? 😭Days like today, leftovers make the best lunches, don’t ya think? Sockeye salmon, plenty of veggies, avocado + hummus with a sprinkle of turmeric. ⠀"
Salmon Vegetable Bowl
4
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- Recipe Card
Prep time 5mins
Cook time 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 4 (4 ounce) fillets sockeye salmon
- 8 carrots, sliced into sticks
- 1 pound Brussels sprouts, halved
- 2 avocado, sliced
- 2 cups spinach
- 2 cups hummus
- Sprinkle of turmeric
- Salt and pepper, to taste
- Olive oil
Method
Step 1
Preheat the oven to 375℉ and line a rimmed cookie sheet with parchment paper.
Step 2
Place the salmon, carrot sticks, and Brussel sprouts onto the pan. Season with a drizzle of oil, salt, and pepper. Remove the cooked salmon from the pan after 20 minutes and continue to bake the brussel sprouts and carrots for an additional 20 minutes.
Step 3
Divide the spinach among four bowls and top with cooked carrots, Brussels sprouts, salmon, avocado and hummus with a sprinkle of turmeric.