Description
These Orange Ginger Salmon Bowls are a vibrant, healthy meal featuring pan-roasted salmon and roasted vegetables glazed with a tangy orange-ginger sauce, served over fluffy quinoa. Combining sweet, savory, and zesty flavors, this recipe is perfect for a quick weeknight dinner or a nutritious lunch that’s both satisfying and delicious.
Ingredients
Orange Ginger Sauce
- 1 Tablespoon orange zest
- 1/4 cup plus 2 Tablespoons orange juice (freshly squeezed or bottled)
- 1 Tablespoon freshly grated ginger (or minced ginger)
- 1/4 cup honey
- 1 Tablespoon tamari (or soy sauce)
- 2 teaspoons toasted sesame oil
- 4 garlic cloves (minced)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 2 teaspoons cornstarch (mixed with 2 teaspoons water)
Salmon
- 2 pounds salmon (skin removed and cut into 1-inch cubes)
- 1 teaspoon avocado oil
- 1/2 teaspoon fine sea salt
- 3 tablespoons Orange Ginger Sauce (from above, reserved for tossing and brushing)
Vegetables
- 2 Tablespoons avocado oil
- 3 cups chopped broccoli florets (or a 12-ounce bag cut florets)
- 2 red bell peppers (sliced into about ½” wide strips)
- 1 medium yellow onion (halved and sliced into about ½” wide strips)
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
Bowls Assembly
- 2 cups cooked quinoa
- 2 green onions (thinly sliced)
- 2 Tablespoons sesame seeds (lightly toasted, optional)
Instructions
- Simmer Sauce: In a medium pot, whisk together orange zest, orange juice, grated ginger, honey, tamari, toasted sesame oil, minced garlic, sea salt, pepper, and cornstarch mixed with water. Heat the mixture over medium-high heat, whisking often until it begins to simmer. Reduce heat to low and let it simmer gently for 2-3 minutes until thickened, stirring occasionally. Turn off the heat and set aside.
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a nonstick baking sheet with cooking spray to prevent sticking.
- Prepare Vegetables: On one half of the baking sheet, place the broccoli florets, sliced red bell peppers, and yellow onion. Drizzle with 2 tablespoons of avocado oil, sprinkle with 1 teaspoon sea salt and 1/4 teaspoon ground black pepper. Toss to coat and spread them into an even layer.
- Season Salmon: On the other half of the baking sheet, arrange the cubed salmon. Toss the salmon cubes with 1 teaspoon avocado oil, 1/2 teaspoon sea salt, and 3 tablespoons of the reserved orange ginger sauce until well coated. Spread them out evenly to ensure even cooking.
- Bake Salmon and Veggies: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the salmon is cooked through and edges are slightly crispy. After baking, brush the cooked salmon with a little more of the reserved sauce for extra flavor and moisture.
- Assemble Bowls: Divide cooked quinoa evenly among four bowls. Top each bowl with a portion of the roasted vegetables and salmon. Garnish with thinly sliced green onions and toasted sesame seeds. Drizzle each bowl with the remaining orange ginger sauce before serving. Enjoy your flavorful and nutritious salmon bowls!
Notes
- For extra crispiness, broil the salmon and vegetables for the last 2-3 minutes, watching carefully to avoid burning.
- If you prefer, substitute quinoa with brown rice or cauliflower rice for variation.
- The orange ginger sauce can be made ahead and refrigerated for up to 3 days for convenience.
- Use fresh ginger for the best flavor, but ground ginger can be substituted in a pinch (about 1/3 teaspoon).
- To make this recipe gluten-free, be sure to use tamari instead of regular soy sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American with Asian influences
