Balsamic Honey Mustard Salmon & Sweet‑Potato Power Bowl

This high‑protein bowl packs flaky salmon, roasted sweet potatoes, and crisp broccoli into one vibrant dish. The sweet‑balsamic honey‑mustard sauce adds a savory kick without the heaviness of a heavy cream base. Perfect for a quick lunch or protein‑packed dinner in under 30 minutes!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 (150g) salmon fillets, skin removed
• 2 medium sweet potatoes, diced
• 1 cup quinoa, rinsed
• 2 cups broccoli florets
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• Salt & pepper, to taste
• 1 lime, sliced for garnish
• Fresh cilantro, chopped (optional garnish)

Instructions

1. Preheat the oven to 425°F (220°C). Season salmon fillets with salt and pepper, set aside.
2. Toss sweet potato cubes in 1 tbsp olive oil, salt, and pepper; spread on a baking sheet.
3. Place salmon fillets on a separate sheet; roast sweet potatoes, salmon, and broccoli together for 18‑20 minutes, until salmon flakes easily and potatoes are tender.
4. While the oven works, rinse quinoa under cold water, then cook it in 2 cups water for 15 minutes until fluffy, or use a quick‑cook quinoa pack.
5. Whisk together balsamic vinegar, honey, Dijon mustard, minced garlic, and a pinch of salt into a small bowl.
6. When the salmon and veggies are done, drizzle the sauce evenly over them, then place the salmon on top for an extra glaze.
7. Assemble bowls by layering a scoop of quinoa, roasted veggies, and a salmon fillet in each.
8. Garnish with lime wedges, cilantro, and a final splash of sauce before serving.
9. For a twist, squeeze lime over the bowl for fresh citrus brightness.
10. Enjoy immediately, or refrigerate for up to 2 days for a quick grab‑and‑go meal.

Chef's Note

Pro tip: Let salmon rest for 2 minutes after removing it from the oven—this preserves moisture and keeps the fillet tender.

Make-Ahead Tips

Cool all components first, then store quinoa and veggies separately in airtight containers. Assemble just before eating to keep salmon crisp.

Substitutions

Swap salmon for diced tofu or tempeh for a vegetarian version; use almond milk for the sauce if you prefer a dairy‑free option.