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Salmon is our family’s favorite fish. Salmon is a heart healthy protein, full of amino acids and fatty acids like omega-3. It’s also easy to cook, making it perfect for a weeknight supper. The salmon quinoa bowl with roasted broccoli drizzled with an orange sesame dressing goes from oven to table in about 30 minutes.
One of my kids’ favorite veg is broccoli. They ask for it. No, I’m not raising aliens. Broccoli is pretty darn tasty! Since both salmon and broccoli are highlighted as superfoods of the month in Jan/Feb and March/April issues Healthy Living Made Simple magazine from Sam’s Club, I decided to combine both with quinoa. We do a majority of our shopping there and always have salmon and broccoli on our shopping list.
The key player to getting to making the salmon quinoa bowls in 30 minutes is your oven. It does double duty as it roasts the broccoli and bakes the salmon. They both take about the same amount of time to cook. The broccoli takes about 5 minutes longer to roast, so I put it in first.
While the broccoli cooks, prep your salmon. I bought frozen salmon fillets that I thawed in the fridge overnight. You can use fresh salmon too. Make sure to pat the salmon dry with paper towels before roasting. A simple seasoning of salt and pepper and drizzled with olive oil before they go into the oven for 15 minutes.
While the broccoli and salmon roast, make the quinoa. Quinoa are seeds that is similar to rice–but cooks much faster. It’s full of protein and provides a great base for the orange sesame dressing. You can also skip the quinoa and serve everything over some spinach or arugula to save time.
At this point, everything is cooking happily. Perfect time to make your orange sesame dressing. You can also make it ahead of time. It should keep the fridge a few days.
Once everything is cooked, assemble into bowls. Drizzle liberally with the dressing and eat up! The salmon quinoa bowls were a huge hit with the kids. Everyone had seconds which means it’s a win in our home.
Most folks think of Sam’s Club as a warehouse store full of processed foods, but we shop there biweekly for produce, fresh meat, fish, and pantry staples. We also purchase our vitamins and allergy meds there. Our entire family went in for eye exams there this weekend. Not only was the doctor efficient, he was great with the kids. Members also have access to free health screenings. Make sure you check out Healthy Living Made Simple magazine for tips and recipes.
When you make this recipe, don’t be intimidated by all the steps. Cooking weeknight supper is sort of a multitasking choreography. Once you’ve seasoned it, the oven does all the work. It’s worth it, I promise!
Salmon Quinoa Bowl with Orange Sesame Dressing Recipe
- 1 pound fresh broccoli florets
- 1 tsp salt
- ½ tsp ground pepper
- ½ tsp garlic powder
- ¼ cup olive oil
- 4 pieces of salmon fillet, approx 6 oz each, thawed
- 1 cup quinoa
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- DRESSING INGREDIENTS
- ½ cup orange juice
- 1 T sesame oil
- 1 T rice wine vinegar or white vinegar
- 1 tsp soy sauce
- 1 tsp honey
- 1 T olive oil
- ½ tsp salt
- ½ tsp black pepper
- Preheat oven to 375F. While oven preheats, place broccoli on baking sheet. Drizzle with ¼ cup of olive oil. Sprinkle with salt, ground pepper, and garlic powder. Toss to coat evening. Roast in oven for 20 minutes.
- Pat salmon dry with paper towels. Using another baking pan, drizzle 2 Tablespoons of olive oil on bottom of pan. Sprinkle salt and pepper on bottom of pan. Place salmon fillets in baking pan. Add salt, pepper, and olive oil on top of salmon. Roast with for 15 minutes.
- While broccoli and salmon roasts, prepare quinoa. In a medium saucepan, add 1 cup quinoa, 2 cups of water, ½ tsp garlic powder, ½ tsp onion powder, and 1 tsp salt. Bring to boil, then turn down to a simmer. Cover and allow to simmer until water level is below quinoa. Turn heat to low and let it steam covered, for another 10 minutes.
- DRESSING: In a lidded jar, add all dressing ingredients. Close lid and shake until dressing is combined.
- To serve: Divide cooked quinoa evenly into 4 bowls. Top each bowl with a piece of salmon and ½ cup of roasted broccoli. Serve dressing on side.