Directions
- Roast the Salmon
Preheat oven to 190°C (375°F). Rub the salmon fillet with olive oil, paprika, garlic powder, salt, and pepper. Place on a baking sheet and roast for 12–15 minutes, until cooked through and slightly crisp on top. - Prepare the Brussels Sprouts
Toss halved Brussels sprouts with olive oil, salt, and pepper. Spread on a separate baking tray and roast at 200°C (400°F) for 20–25 minutes until edges are golden and crispy. - Sauté the Green Beans
Heat a small drizzle of olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the green beans and cook for 5–6 minutes, stirring occasionally, until slightly blistered but still tender. Sprinkle with chili flakes if desired. - Steam the Broccoli
Lightly steam broccoli florets for 3–4 minutes until bright green and tender-crisp. Season with salt and pepper. For extra flavor, sprinkle with a touch of shredded cheddar or a squeeze of lemon. - Assemble the Bowl
Arrange the roasted salmon, Brussels sprouts, green beans, and steamed broccoli in a large bowl or plate. Garnish with fresh parsley and a squeeze of lemon to brighten the flavors.
Recipe Details
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 1–2
Difficulty: Easy
Variations & Substitutions
- Swap salmon for cod, trout, or chicken breast for variety.
- Use roasted sweet potatoes or quinoa as a base for an extra hearty bowl.
- Add avocado slices or a sprinkle of toasted nuts for creaminess and crunch.
- Toss vegetables with balsamic glaze or soy sauce for a flavor twist.
Serving Suggestions
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