Salmon & Sweet Potato Bowls

A simple, nourishing meal packed with roasted sweet potatoes, crispy Brussels sprouts, sautéed greens, and lemon-balsamic marinated salmon. Seasoned with turmeric and garlic for a flavorful, anti-inflammatory boost and perfect for a healthy, energizing meal.

Ingredients

• 1-2 cups of chopped sweet potato
• 1 salmon fillet
• 10-12 Brussels sprouts, chopped in half
• 1-2 cups of leafy greens (kale, spinach, arugula — a mix is best)
• 3 tbsp olive oil
• 1 tsp of turmeric
• ½ tsp of pepper
• 1 tsp of garlic powder
• 1 tsp of Italian seasoning
• Sea salt to taste

Salmon marinade

• Juice of 1 lemon
• 1-3 tbsp of balsamic vinegar
• 1 tsp of honey

Instructions

1. Preheat your oven to 450°F.
2. Toss chopped sweet potatoes with 1 tablespoon of olive oil and a pinch of salt (optional). Spread on a baking tray and roast for 30–45 minutes, until soft. Remove from the tray and set aside.
3. Reduce the oven temperature to 350°F.
4. In a bowl, toss halved Brussels sprouts with 1 tablespoon olive oil, seasonings, and sea salt.
5. Spread Brussels sprouts on the baking tray and roast for 20 minutes, flipping halfway through for even browning.
6. While the sprouts are roasting, marinate the salmon in lemon juice, balsamic vinegar, and honey for 10 minutes.
7. After the Brussels sprouts have roasted for 10 minutes, add the marinated salmon to the tray. Continue roasting everything for the remaining 10 minutes, or until the salmon is cooked through.
8. While the salmon and Brussels sprouts finish roasting, sauté your leafy greens in the remaining tablespoon of olive oil for about 5 minutes, until wilted.
9. To assemble, layer the sautéed greens in a bowl, then top with sweet potatoes, Brussels sprouts, and salmon.
10. Drizzle with lemon juice, serve, and enjoy!