Roasted Veggie & Spiced Salmon Bowls

These Salmon Bowls are simple, nourishing, and built from real ingredients that actually keep you full.

Everything roasts up on sheet pans (because we're not making more dishes than we need to), and the flavors come together in that effortless way: caramelized vegetables, warm spices, and perfectly tender salmon. Add a scoop of rice and a handful of greens, and you've got a balanced meal that works just as well for a busy weekday lunch as it does for a calm, cozy dinner.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Related
• Pairing
• Roasted Veggie & Spiced Salmon Bowls

Ingredients

Here's everything you'll need to build these nourishing bowls:

For the roasted vegetables

• Butternut squash, cubed
• Brussels sprouts, halved
• Red onion, sliced
• Olive oil
• Salt
• Black pepper

For the salmon

• Salmon fillets
• Olive oil (optional drizzle)
• Salt
• Black pepper
• Smoked paprika
• Garam masala

For assembling the bowls

• Cooked rice (white, jasmine, or brown)
• Baby kale (or greens of choice)

Instructions

1. Roast the vegetables: Preheat your oven to 400°F and line a large sheet pan with parchment. Add the cubed squash, Brussels sprouts, and sliced red onion. Drizzle with olive oil, season with salt and pepper, and toss to coat.
   Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
2. Roast the salmon: On a separate parchment-lined sheet pan, arrange the salmon fillets. Season with salt, pepper, smoked paprika, and garam masala. Roast for 12-15 minutes, until the salmon flakes easily with a fork.
3. Build the bowls: Once everything has cooled slightly, assemble your bowls or meal prep containers: Start with a scoop of rice, Add a handful of fresh baby kale, Layer on the roasted vegetables and top with a piece of salmon
4. Serve or store: Enjoy right away, or store for easy meals throughout the week.

Substitutions

This is one of those meals that's meant to flex with your life - use what you have, swap what you need, and it will still come together beautifully.

• Butternut squash - sweet potatoes, delicata squash, or carrots all roast up with that same caramelized sweetness
• Brussels sprouts - broccoli, cauliflower, or green beans work just as well depending on what you have on hand
• Red onion - yellow onion or shallots will give you that same soft, roasted flavor
• Salmon - trout, cod, or shrimp are great alternatives. For a non-seafood option, roasted chicken thighs or chickpeas work beautifully
• Garam masala - curry powder or a simple mix of cumin and paprika can give you a similar warm flavor
• Rice - quinoa, farro, brown rice, or cauliflower rice all work depending on your preference
• Baby kale - spinach, arugula, or even chopped romaine can easily step in
• Olive oil - avocado oil is a great high-heat alternative for roasting

Variations

This is one of those recipes that really works with what you have on hand - don't overthink it.

• Swap the grain: Quinoa, farro, or cauliflower rice all work beautifully
• Change the veggies: Sweet potatoes, carrots, broccoli, or zucchini can step right in
• Try a different protein: Chicken thighs or chickpeas are great alternatives
• Add a sauce: A drizzle of tahini, lemon yogurt sauce, or even a simple olive oil + lemon squeeze takes it up a notch
• Turn up the crunch: Add toasted seeds or chopped nuts right before serving

Equipment

• Large sheet pan (for vegetables)
• Second sheet pan (for salmon)
• Parchment paper
• Sharp knife and cutting board
• Mixing bowl (optional, for tossing veggies)
• Meal prep containers

Storage

These bowls are made for real life - they hold up so well.

• Store in airtight containers in the fridge for up to 4 days
• Reheat in the microwave until warmed through
• If using fresh greens, you can keep them separate and add after reheating for best texture

Related

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Pairing

These are my favorite dishes to serve with [this recipe]: