Skip to main content

Salmon and Quinoa Bowls with Roasted Sweet Potato and Broccoli

What you will need

Makes 2 servings. Allow about 10 minutes to prepare and 25–30 minutes to cook; the timing will depend on your oven and the thickness of the fish. Start with cooked quinoa.

  • 300 g raw Atlantic salmon, divided into two approximately 150 g fillets
  • 185 g cooked quinoa, about 1 cup
  • 200 g raw sweet potato, cut into roughly 1.5 cm cubes
  • 200 g raw broccoli, cut into small florets
  • 10 g olive oil in total, about 2 teaspoons
  • Optional: lemon wedges, black pepper and a little salt

You will also need a lined baking tray, a food thermometer and a small pan or microwave-safe bowl for the quinoa. This recipe contains fish.

Make the bowls

  1. Heat the oven to 400°F (200°C). Toss the sweet potato with half the oil. Spread it across the tray with space between the pieces and roast for about 12–15 minutes.
  2. Toss the broccoli with the remaining oil. Move the sweet potato to one side and add the broccoli and salmon, leaving space around the fillets. Season to taste.
  3. Return the tray to the oven for approximately 12–15 minutes. Check the salmon in its thickest part: it should reach 145°F (63°C). Remove the fish when it is ready. If the vegetables still need time, leave them in the oven until the sweet potato is tender. USDA safe cooking temperatures.
  4. Meanwhile, warm the cooked quinoa with a small splash of water, following the storage and reheating instructions for the quinoa you are using.
  5. Divide the quinoa and vegetables evenly between two bowls. Add one salmon fillet to each and finish with optional lemon. Keep all of the measured oil within the two servings if you want to use the estimate below.

Estimated nutrition per bowl

  • About 590 calories
  • 39 g protein
  • 46 g carbohydrate
  • 27 g fat
  • 8 g fiber

These figures are calculated from the listed weights, using raw farmed Atlantic salmon, raw vegetables, cooked quinoa and all 10 g of oil, then dividing the total by two. Optional lemon and seasoning are excluded. Fish type, portions and substitutions will change the estimate.

The calculation uses USDA FoodData Central, checked September 19, 2026: farmed Atlantic salmon, raw (FDC 175167); quinoa, cooked (168917); broccoli, raw (170379); sweet potato, raw (168482); and olive oil (171413). Use these food names and identifiers to find the entries. The totals per ingredient were added and divided into two servings.

Make it fit your evening

If you already have cooked quinoa, measure the amount you plan to use before assembling the bowls. If you cook it from dry, follow its package directions and measure 185 g after cooking; dry and cooked weights are not interchangeable.

Prefer another vegetable? Use one you enjoy, checking its cooking time separately. Cooked brown rice can replace the quinoa. Those changes make this a different nutrition calculation, so record the ingredients and amounts you actually use.

For a smaller serving, set aside part of the prepared bowl before eating. You can still describe the meal clearly by noting which components and roughly how much you ate.

Save a portion for later

Refrigerate leftovers in shallow containers within two hours, or within one hour if the surroundings are above 90°F (32°C). Use refrigerated leftovers within three to four days and reheat to 165°F (74°C). USDA leftover handling guidance.

Keep the portions identifiable when you put them away. That makes the next meal easy to assemble and gives you a clear starting point if you choose to record it.

After eating, use our meal-recording guide to describe your actual portion.