Go Back

Vibrant Spring Salmon Bowls with Asparagus and Peas

Spring Salmon Bowls with Asparagus and Peas made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 fillets fresh salmon 6 oz each
  • 1 cup asparagus trimmed and cut into 2-inch pieces
  • 1 cup fresh peas or frozen, thawed
  • 2 cups cooked quinoa
  • 2 tablespoons olive oil
  • 1 lemon zested and juiced
  • Salt and pepper to taste
  • Fresh herbs like dill or parsley for garnish

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Prepare the quinoa according to package instructions.
  3. Toss the asparagus and peas with olive oil, salt, and pepper in a bowl.
  4. Spread the seasoned vegetables on a baking sheet and roast for 10 minutes.
  5. While the vegetables are roasting, season the salmon fillets with salt, pepper, and lemon zest.
  6. Add the seasoned salmon to the baking sheet with the vegetables and roast for another 12-15 minutes, until the salmon is cooked through.
  7. Remove the baking sheet from the oven, and drizzle with lemon juice.
  8. To serve, layer quinoa in bowls, top with salmon, browned asparagus, and peas. Garnish with fresh herbs.