Indulge in the delightful combination of sweet and savory with these Honey Mustard Salmon Bowls. This recipe brings together tender salmon coated in a zesty honey mustard dressing, served alongside nutritious grains, vibrant vegetables, and your choice of toppings. Perfect for quick lunches or easy dinner ideas, these bowls are not only delicious but also packed with protein and healthy ingredients, making them a fantastic addition to your meal prep routine.
Ingredients
Scale:
4 salmon fillets (about 6 ounces each)
1/4 cup honey
2 tablespoons Dijon mustard
1 tablespoon olive oil
Salt and pepper to taste
1 cup quinoa or brown rice, rinsed until water runs clear
2 cups low-sodium chicken or vegetable broth (or water)
1 cup broccoli florets, chopped into bite-sized pieces
1 cup cherry tomatoes, halved for brightness
1 avocado, sliced for creaminess
1/4 cup chopped fresh parsley or cilantro for garnish
1/4 cup feta cheese (optional, adds a tangy touch)
1/4 cup sliced almonds or walnuts for crunch
Zesty honey mustard sauce for drizzling, extra for serving
Instructions
Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature will ensure your salmon cooks evenly and comes out perfectly flaky, enhancing its natural flavors.
Prepare the Honey Mustard Mixture: In a small bowl, whisk together the honey, Dijon mustard, olive oil, salt, and pepper until smooth and well combined.
Coat the Salmon: Place the salmon fillets on a parchment-lined baking sheet. Brush the honey mustard mixture generously over each fillet, ensuring they are well coated.
Bake the Salmon: Bake the salmon in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork and has turned a lovely golden brown.
Cook the Grains: While the salmon is baking, prepare the quinoa or brown rice. In a medium saucepan, bring the chicken or vegetable broth (or water) to a boil. Add the rinsed grains, reduce heat, cover, and simmer according to package instructions.
Steam the Broccoli: In the last 5 minutes of cooking the grains, add the broccoli florets to the pot. Cover tightly and steam until the broccoli is bright green and tender-crisp.
Assemble the Bowls: Once the salmon is baked and the grains and vegetables are ready, divide the quinoa or rice into bowls. Top with the steamed broccoli, halved cherry tomatoes, and avocado slices.
Add Toppings: Sprinkle the bowls with chopped parsley or cilantro, and if desired, the feta cheese and sliced almonds. Drizzle with any remaining honey mustard sauce.
