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Turmeric salmon bowl with quinoa, roasted sweet potato, greens and avocado

Anti-Inflammatory Turmeric Salmon Bowls

Flaky turmeric-spiced salmon served over quinoa with roasted sweet potato, wilted greens, avocado and lemon for a fresh, nourishing bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine: Mediterranean-inspired
Ingredients Method Notes

Ingredients
  

For the salmon:
  • 4 salmon fillets about 6 ounces each
  • 2 tablespoons olive oil divided
  • 1 teaspoon ground turmeric
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
For the bowls:
  • 1 cup quinoa rinsed
  • 1 medium sweet potato peeled and cubed
  • 4 cups baby spinach or chopped kale
  • 1 avocado sliced
  • 1 lemon half juiced and half cut into wedges
  • 2 tablespoons pumpkin seeds optional

Method
 

  1. Simmer the rinsed quinoa in 1¾ cups salted water for 15 minutes; rest 5 minutes and fluff.
  2. Toss the sweet potato cubes with a drizzle of olive oil, half the salt and a pinch of turmeric.
  3. Roast at 425°F (220°C) for 18 to 20 minutes, turning once, until tender and caramelized.
  4. Rub the salmon with ginger, garlic, remaining turmeric, salt and black pepper.
  5. Sear skin-side down in the remaining olive oil for 5 to 6 minutes; flip and cook 1 to 2 minutes more.
  6. Wilt the spinach or kale in the same pan with the lemon juice for 1 to 2 minutes.
  7. Divide the quinoa among four bowls and top with greens, sweet potato and salmon.
  8. Finish with avocado and pumpkin seeds; serve warm with lemon wedges.

Notes

Pat the salmon dry before seasoning for the crispiest skin. Turmeric stains easily — use a dark towel and wash boards promptly. Components keep up to 3 days in the fridge when stored separately. Add the avocado just before serving so it stays fresh and green.