Go Back

High Protein Salmon Power Bowls - A Simple, Satisfying Meal Prep Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the salmon: 1.5 pounds salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Zest of 1 lemon + 1 tablespoon fresh lemon juice
  • For the grain base: 2 cups cooked quinoa or brown rice (about 3/4 cup dry)
  • For the veggies: 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 cup shredded red cabbage or baby spinach
  • 1/2 small red onion, thinly sliced
  • 1 avocado, sliced
  • For the creamy lemon yogurt sauce: 3/4 cup plain Greek yogurt (2% or 5%)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, grated
  • Salt and pepper to taste
  • Optional add-ins and toppings: 1/2 cup canned chickpeas, rinsed and drained
  • 2 tablespoons chopped fresh dill or parsley
  • 1 tablespoon toasted sesame seeds or pepitas
  • Lemon wedges, for serving

Method
 

  1. Preheat and prep: Heat your oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup.
  2. Season the salmon: Pat the salmon dry. Rub with olive oil, salt, pepper, smoked paprika, garlic powder, lemon zest, and lemon juice. Let it sit for 5 minutes while you start the sauce.
  3. Make the sauce: In a small bowl, whisk Greek yogurt, olive oil, lemon juice, honey, grated garlic, salt, and pepper. Adjust acidity and sweetness to taste. It should be tangy and lightly garlicky.
  4. Cook the grain: If you haven’t already, cook quinoa or brown rice according to package directions. Fluff and keep warm. For extra flavor, add a pinch of salt and a squeeze of lemon at the end.
  5. Roast the salmon: Place salmon on the sheet pan. Roast for 10–14 minutes, depending on thickness, until it flakes easily with a fork and reaches 125–130°F (52–54°C) for medium. Rest 3 minutes, then flake into large chunks.
  6. Prep the veggies: While the salmon cooks, slice tomatoes, dice cucumber, shred cabbage, and slice red onion. Slice avocado just before serving to keep it fresh.
  7. Assemble the bowls: Divide grains between 4 bowls. Top with salmon, veggies, and optional chickpeas. Spoon over the lemon yogurt sauce. Finish with herbs, seeds, and a squeeze of fresh lemon.
  8. Adjust and serve: Taste and add a pinch of salt, extra pepper, or more sauce if you like. Serve warm or at room temperature.