09/08/2026
🍋 Lemon Garlic Salmon Bowls
with roasted sweet potatoes, broccoli & quinoa
Ingredients — makes 4 bowls
4 salmon filets, about 5 oz each
2 medium sweet potatoes, peeled and cubed
4 cups broccoli florets
2 cups cooked quinoa
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
½ tsp Italian seasoning
Salt & pepper, to taste
Fresh parsley, for topping
Lemon wedges
🍋 Lemon Garlic Sauce
½ cup plain Greek yogurt
1 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, minced
1 tsp Dijon mustard
Salt & pepper, to taste
A splash of water to thin, if needed
Directions
Roast the veggies: Preheat oven to 425°F. Toss sweet potatoes and broccoli with olive oil, garlic powder, smoked paprika, Italian seasoning, salt and pepper. Spread on a baking sheet and roast for 20–25 minutes, tossing halfway through.
Cook the salmon: Season salmon with garlic powder, paprika, salt and pepper. Add to the oven during the last 10–12 minutes of roasting, or until the salmon flakes easily and reaches 145°F internally.
Make the sauce: Whisk together Greek yogurt, lemon juice, lemon zest, minced garlic and Dijon. Add a little water until you reach your favorite drizzling consistency.
Build your bowl: Add ½ cup cooked quinoa to each bowl, then layer in roasted sweet potatoes, broccoli and salmon.
Finish it off: Drizzle with the lemon garlic sauce and sprinkle with fresh parsley. Squeeze a little fresh lemon over the top. 🍋
High protein, filling, colorful & SO good. 💪🏼✨
Tasty Tuesday from Turbo! đź’•
