Salmon & roasted vegetable power bowl

Photo credit: Better Homes & Gardens

Ingredients.

Ingredients

1/4 cup olive oil
1 tbsp fresh squeezed lemon juice (juice from 1 lemon)
4 lbs skin-on salmon fillet
1 cup grains (farro or quinoa)
2 large sweet potatoes, cubed
1 cauliflower, chopped into florets
1 lb brussel sprouts, halved (about 8-10 brussel sprouts)
fresh herbs (mint, dill, or parsley)
1 cup vegetable stock (low-sodium)
salt and pepper

Dressing (optional) - recipes available here

Instructions.

Preheat the oven to 425 degrees F.
Boil the farro: In a small saucepan, boil the vegetable stock then add farro and cook according to the instructions on the bag. Drain the farro and set aside.
Prepare the roasted vegetables: While the farro boils, line a large sheet pan with foil. Arrange the vegetables (sweet potatoes, cauliflower, brussel sprouts) in an even layer. Drizzle with olive oil, salt, and pepper. Roast for 18-20 minutes or until tender.
Prepare the kale: In a medium bowl, add the kale, olive oil, salt and pepper. Massage the kale with your hands.
Prepare the salmon: While the vegetables roast, mix together the fresh lemon juice, 1 tbsp olive oil, and salt and pepper in a small bowl. In a baking dish, layer on the salmon fillets (skin-side down) side by side. Drizzle the lemon mixture on top of the salmon. Cover with foil and transfer into the oven with the vegetables after they’ve been roasted about halfway through (about 8-10 minutes).
Serve the kale topped with farro, salmon (skin optional) and roasted vegetables. Garnish with fresh herbs and dressing of your choice.

Notes.

You can substitute the vegetables with other options that reheat well (asparagus, kale, broccoli, carrots, carrots, zucchini, squash).

Meal-prep notes.

This recipe is freezer-friendly. Use Rubbermaid Brilliance containers to store in the freezer for up to 3 months. To reheat from frozen leftovers, transfer the grain bowl to the refrigerator the night before serving. Heat in the microwave on medium heat for 90 seconds.

Nutrition.

Salmon contains omega-3 fatty acids, including DHA, which is critical for visual and cognitive development. It also contains vitamins A, B6, B12, D, and folate.

Cauliflower is a great source of fiber, vitamin B6, folate, and choline (for cell energy).

Brussel sprouts are packed with nutrients — including fiber, folate, B vitamins, vitamin c/k/e, potassium, choline, iron, zinc, and omega-3 fatty acids.

Sweet potatoes are high in beta-carotene (healthy vision, skin, and immune health), vitamin B (brain development), and fiber (gut health).

Kale is one of the most nutrient-dense foods packed with vitamins A/C/K and calcium (bone development).

Farro is a great source of protein and is packed with zinc and fiber. It also contains magnesium and B vitamins.

For moms: This is the ultimate ‘power bowl’ and is packed with essential nutrients moms need for pregnancy and postpartum recovery—including vitamin D and calcium (bone health and reduces the risk of postpartum depression and anxiety), B vitamins and folate (reduces the risk of neural tube defects), protein (promotes baby’s growth, tissue repair and healing after childbirth, and regulates mood), iron (blood and oxygen supply), and omega 3 fatty acids (brain development and anti-inflammatory properties)

Sources: Solid Starts, Centers for Disease Control, WebMD, VeryWell, What to Expect

Kitchen tools.

Rubbermaid brillance containers