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5 from 3 votes

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!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 485kcal

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

Sodium: 2353mg | Calcium: 188mg | Vitamin C: 50mg | Vitamin A: 10069IU | Sugar: 5g | Fiber: 7g | Potassium: 1226mg | Cholesterol: 79mg | Calories: 485kcal | Saturated Fat: 5g | Fat: 18g | Protein: 35g | Carbohydrates: 47g | Iron: 4mg