Harvest Salmon & Grain Bowl

Roasted salmon over quinoa or farro with sweet potatoes, greens, crispy chickpeas, feta and toasted walnuts, finished with a honey-lemon dressing.

Ingredients

• 1 salmon fillet (4–6 oz)
• 1 cup cooked quinoa or farro
• 1 cup roasted sweet potatoes
• ½ cup sautéed kale or spinach
• ½ cup crispy chickpeas
• ¼ cup feta or goat cheese
• 2 tbsp toasted walnuts
• Salmon seasoning: 1 tbsp olive oil, ½ tsp smoked paprika, ½ tsp garlic powder, salt & pepper
• Dressing: 1 tbsp olive oil, 1 tsp honey or maple syrup, 1 tsp lemon juice, salt & pepper

Instructions

1. Season the salmon with olive oil, smoked paprika, garlic powder, salt and pepper.
2. Roast at 400°F for 12–15 minutes, until it flakes gently.
3. Add the quinoa or farro to the bowl as the base.
4. Layer in the roasted sweet potatoes.
5. Fold in the sautéed greens.
6. Scatter the crispy chickpeas.
7. Crumble feta or goat cheese over the top.
8. Whisk the dressing ingredients together and drizzle over the bowl.
9. Top with toasted walnuts and serve.