Salmon Vegetable Bowl

"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. ⠀"
-- @cookathomemom

A Note from Feedfeed

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Jump to Section
  • Recipe Card
Prep time 5mins
Cook time 40mins
Serves or Makes: 4

Recipe Card


  • 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


  • 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.