Roasted Salmon Buddha Bowls with Lemony Dill Sauce
Roasted Salmon Buddha Bowls with Lemony Dill Sauce are a quick and easy recipe! Packed with nutritious ingredients and perfect for lunch or dinner!
Ingredients
- 1 lb salmon
- 1 cup dry quinoa cooked according to package instructions
- 2 cups sweet potato diced
- 2 cups broccoli chopped
- 1/2 cup feta crumbled
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 ounce lemon juice
Lemony Dill Sauce:
- 1 ounces Greek or other thick yogurt
- 1/4 cup fresh dill chopped
- 1 teaspoon garlic pressed or paste
- 1 ounce lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Dice sweet potatoes into one inch cubes. Toss with 1/3 of the olive oil, salt and pepper and roast for 20-25 minutes at 375 degrees until tender.
- Dress salmon with remaining olive oil, salt and pepper and place into a shallow baking dish. Bake for 20 minutes at 375 degrees until it reaches an internal temperature of 140 degrees.
- Meanwhile, cook quinoa according to package instructions.
- Sauté broccoli with 1/3 of the olive oil, salt and pepper, over medium heat until tender, about 7-9 minutes. Set aside.
- Next, whisk together yogurt, dill, garlic, lemon juice, salt and pepper to make sauce.
- Build buddha bowls by placing quinoa into bowls, adding veggies, then topping with salmon, lemony dill sauce and sprinkle with feta.
Nutrition
Calories: 485kcalCarbohydrates: 47gProtein: 35gFat: 18gSaturated Fat: 5gCholesterol: 79mgSodium: 2353mgPotassium: 1226mgFiber: 7gSugar: 5gVitamin A: 10069IUVitamin C: 50mgCalcium: 188mgIron: 4mg
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