Grilled Salmon & Roasted Vegetable Bowl
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
A hearty bowl of roasted root vegetables and massaged kale topped with baked salmon in a cilantro-lime sauce.
Ingredients
- 1 large parsnip chopped into ½ inch pieces
- 1 large beet (red or yellow) chopped into ½ inch pieces
- 3 medium carrots chopped into ½ inch pieces
- 1 small red onion chopped
- 3 tbsp olive oil divided
- 1/2 tsp garlic powder
- 3/4 tsp sea salt divided
- 4 cup kale, arugula or spinach roughly chopped
- 4 fillets of salmon
- sea salt
- 1 1/2 tbsp olive oil
- 1 tbsp freshly squeezed lime juice
- 2 tbsp coconut aminos
- 1/2 tsp lime zest
- 1 clove garlic crushed
- 1/4 cup cilantro chopped
- Cilantro Lime Sauce (opens in new tab)
Nutrition (per serving, estimated)
Estimated based off 8 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.5 mg
- Iron: 1.1 mg
- Magnesium: 28.5 mg
- Phosphorus: 163 mg
- Potassium: 560 mg
- Zinc: 0.76 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1/2 tsp garlic powder
- 4 fillets of salmon
- sea salt
- 1 1/2 tbsp olive oil
- 1 tbsp freshly squeezed lime juice
- 2 tbsp coconut aminos
- 1/2 tsp lime zest
- Cilantro Lime Sauce
Prepare
- 1 large parsnip, chopped into ½ inch pieces
- 1 large beet (red or yellow), chopped into ½ inch pieces
- 3 medium carrots, chopped into ½ inch pieces
- Chop 1 small red onion
- 3 tbsp olive oil, divided
- 3/4 tsp sea salt, divided
- 4 cup kale, arugula or spinach, roughly chopped
- Crush 1 clove garlic
- Chop 1/4 cup cilantro
Let's Cook
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Step 1.
Preheat the oven to 400°F. Place the chopped root vegetables and red onion on one large or two smaller sheet pans. Drizzle with 2 tablespoons of the olive oil, then sprinkle with garlic powder and ½ teaspoon of the sea salt. Toss to coat evenly.
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Step 2.
Bake the vegetables on the lower rack of the oven for 30–35 minutes, flipping once at the halfway mark, until they are tender and lightly browned at the edges.
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Step 3.
While the vegetables roast, place the chopped kale in a large bowl. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining ¼ teaspoon of salt. Use your hands to massage the kale for 3–5 minutes, until it begins to break down and soften.
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Step 4.
If serving immediately, once the vegetables are done, add them to the bowl of kale and toss to combine. Add a pinch more salt if desired. If not serving immediately, store the roasted vegetables and the massaged kale separately in sealed containers in the refrigerator.
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Step 5.
When ready to serve, preheat the oven to 350°F. Generously sprinkle the fish fillets with sea salt and place them skin side down (if skin is on) in a baking dish.
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Step 6.
In a small mixing bowl, combine the freshly squeezed lime juice, coconut aminos, lime zest, garlic, and chopped cilantro. Pour this mixture over the fish.
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Step 7.
Bake the fish on the middle rack of the oven for 15–18 minutes, until it flakes easily with a fork.
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Step 8.
Serve the fish immediately on top of the vegetable-kale bowl, and drizzle with the cilantro-lime sauce from the baking dish.