Salmon & Quinoa Power Bowls with Orange Vinaigrette by @starinfinitefood

57 min

4 servings

🫒

160 ml

Olive oil

🧃

60 ml

Orange juice

🍇

2 tbsp

Balsamic vinegar

🍁

2 tsp

Maple syrup

🧂

1.5 tsp

Salt

🌿

1.5 tsp

Dried oregano

⚫

Pepper

🥦

1 head

Cauliflower

🫑

2

Red bell peppers

🧄

1 tsp

Garlic powder

🌶️

1 tsp

Paprika

🍋

5.5 slices

Lemon

🐟

450 g

Salmon

🌾

180 ml

Quinoa

🥬

Arugula

🥒

120 ml

Cucumbers

🌴

3 tbsp

Dates

🌿

2 tbsp

Fresh dill

🥜

1.5 tbsp

Pistachios

🧀

2 tbsp

Feta

🧅

1 tbsp

Pickled onions

  1. Preheat

    Preheat the oven to 400.

  2. Add
    • Cauliflower
    • Olive oil
    • Salt

    Add the cauliflower to a large sheet pan, drizzle with 1-2 tbsp olive oil, then season with half the salt, paprika, garlic powder and oregano, and toss to coat.

  3. Add
    • Red bell peppers
    • Olive oil

    Add the peppers, face down, and drizzle with olive oil.

  4. Place
    • Cauliflower

    Place the pan in the oven for 25 minutes, tossing the cauliflower halfway.

  5. Roast
    • Olive oil
    • Orange juice
    • Balsamic vinegar

    While the veggies roast, make the dressing: add all the dressing ingredients to a jar or bowl and whisk or shake to combine.

  6. Add
    • Lemon
    • Salmon
    • Cauliflower

    Remove the sheet pan from the oven, push the veggies to the side, then add the lemon slices to fit the salmon.

  7. Top
    • Salmon
    • Olive oil
    • Salt

    Top the lemons with the salmon, brush with olive oil and season with the remaining spices.

  8. Place
    • Salmon

    Place the pan in the oven for 10-12 more minutes, until the fish flakes easily.

  9. Peel
    • Red bell peppers

    Peel the pepper skins off, then slice into thin strips.

  10. Add
    • Quinoa
    • Arugula
    • Cauliflower

    For each bowl, add the quinoa, arugula, a large spoonful of cauliflower, some peppers, the cucumbers, dates, pistachios, feta and onions.

  11. Add
    • Olive oil
    • Orange juice
    • Balsamic vinegar

    Add the dressing and toss.

Salmon & Quinoa Power Bowls with Orange Vinaigrette by @starinfinitefood

57 min

4 servings

🫒

160 ml

Olive oil

🧃

60 ml

Orange juice

🍇

2 tbsp

Balsamic vinegar

🍁

2 tsp

Maple syrup

🧂

1.5 tsp

Salt

🌿

1.5 tsp

Dried oregano

⚫

Pepper

🥦

1 head

Cauliflower

🫑

2

Red bell peppers

🧄

1 tsp

Garlic powder

🌶️

1 tsp

Paprika

🍋

5.5 slices

Lemon

🐟

450 g

Salmon

🌾

180 ml

Quinoa

🥬

Arugula

🥒

120 ml

Cucumbers

🌴

3 tbsp

Dates

🌿

2 tbsp

Fresh dill

🥜

1.5 tbsp

Pistachios

🧀

2 tbsp

Feta

🧅

1 tbsp

Pickled onions

Preparation Steps

  1. Step 1/11

    Preheat the oven to 400.

  2. Step 2/11

    Add the cauliflower to a large sheet pan, drizzle with 1-2 tbsp olive oil, then season with half the salt, paprika, garlic powder and oregano, and toss to coat.

    🥦Cauliflower
    🫒Olive oil
    🧂Salt
    🌶️Paprika
    🧄Garlic powder
    🌿Dried oregano
    🍳Sheet pan

  3. Step 3/11

    Add the peppers, face down, and drizzle with olive oil.

    🫑Red bell peppers
    🫒Olive oil
    🍳Sheet pan

  4. Step 4/11

    Place the pan in the oven for 25 minutes, tossing the cauliflower halfway.

    🥦Cauliflower
    🍳Sheet pan

  5. Step 5/11

    While the veggies roast, make the dressing: add all the dressing ingredients to a jar or bowl and whisk or shake to combine.

    🫒Olive oil
    🧃Orange juice
    🍇Balsamic vinegar
    🍁Maple syrup
    🧂Salt
    🌿Dried oregano
    🫙Jar
    🥄Whisk

  6. Step 6/11

    Remove the sheet pan from the oven, push the veggies to the side, then add the lemon slices to fit the salmon.

    🍋Lemon
    🐟Salmon
    🍳Sheet pan

  7. Step 7/11

    Top the lemons with the salmon, brush with olive oil and season with the remaining spices.

    🐟Salmon
    🫒Olive oil
    🧂Salt
    🧄Garlic powder
    🌿Dried oregano
    🌶️Paprika
    🖌️Brush

  8. Step 8/11

    Place the pan in the oven for 10-12 more minutes, until the fish flakes easily.

    🐟Salmon
    🍳Sheet pan

  9. Step 9/11

    Peel the pepper skins off, then slice into thin strips.

    🫑Red bell peppers
    🔪Knife

  10. Step 10/11

    For each bowl, add the quinoa, arugula, a large spoonful of cauliflower, some peppers, the cucumbers, dates, pistachios, feta and onions.

    🌾Quinoa
    🥬Arugula
    🥦Cauliflower
    🫑Red bell peppers
    🥒Cucumbers
    🌴Dates
    🥜Pistachios
    🧀Feta
    🧅Pickled onions
    🥣Bowls

  11. Step 11/11

    Add the dressing and toss.

    🫒Olive oil
    🧃Orange juice
    🍇Balsamic vinegar
    🍁Maple syrup
    🧂Salt
    🌿Dried oregano
    🥣Bowls

Composition

Ingredients

Types

Fats/Oils, Fruits, Condiments, Sweeteners, Spices, Vegetables, Fish, Grains, Herbs, Nuts, Dairy

Ingredients

Olive oil, Orange juice, Balsamic vinegar, Maple syrup, Salt, Dried oregano, Pepper, Cauliflower, Red bell peppers, Garlic powder, Paprika, Lemon, Salmon, Quinoa, Arugula, Cucumbers, Dates, Fresh dill, Pistachios, Feta, Pickled onions

Notes

Olive oil (for the dressing, for the veggies, 2-3 tbsp), Orange juice (fresh), Salt (for the dressing), Dried oregano (for the dressing), Pepper (to taste), Cauliflower (small, cut into bite sized pieces), Red bell peppers (cut into thirds, seeds removed), Garlic powder (divided), Paprika (divided), Lemon (thinly sliced, 5-6 slices), Quinoa (cooked, per bowl), Arugula (per bowl), Cucumbers (chopped, per bowl), Dates (chopped, per bowl), Fresh dill (chopped, per bowl), Pistachios (chopped, 1-2 tbsp per bowl), Feta (crumbled, per bowl), Pickled onions (per bowl)

Allergens

Sulphites, Fish, Tree nuts, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, High-Protein, soy-free

Calories

560 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 38g, Fat: 32g, Fiber: 7g, Sugars: 14g

Nutritional Information

Minerals

Potassium: 850mg, Sodium: 680mg, Calcium: 120mg, Iron: 2.5mg, Magnesium: 90mg

Vitamins

Vitamin C: 95mg, Vitamin A: 1800IU, Vitamin D: 4µg, Vitamin B12: 2.5µg, Folate: 80µg

Preparation

Time Information

Preparation

20 minutes

Cooking

37 minutes

Overall

57 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Sheet pan, Jar, Whisk, Brush, Knife, Bowls

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Meal Prep, Everyday Healthy Eating

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Mediterranean, American

Geographic

United States, North America

Various

Aspect

Texture

Flaky, Crunchy, Creamy, Tender

Flavors

Citrusy, Tangy, Sweet, Savory, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

cooked components (salmon, roasted vegetables, quinoa) : 3-4 days (store in an airtight container,keep dressing separate until ready to eat,reheat gently or serve cold), assembled bowl with dressing : 1-2 days (best consumed within a day for optimal texture of arugula and cucumbers)