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Salmon and Vegetable Whole Grain Bowls

This protein-rich Salmon and Vegetable Whole Grain Bowl is packed with flavors and perfect for a wholesome one-bowl meal.
Servings 2
Author Karen @ The Tasty Bite

Ingredients

  • 2 Bumble Bee SuperFresh® Salmon Fillets with Garden Pesto
  • 1 cup brown rice
  • 1/4 cup quinoa
  • 1 tsp olive oil
  • 1 clove garlic minced
  • 2 cups packed baby spinach leaves
  • 2 cups steamed broccoli florets
  • 1/2 cup sprouts
  • 4 small radishes sliced

For the Lemon Dijon Dressing:

  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsps olive oil
  • 1/4 tsp sugar
  • Salt and pepper to taste

Instructions

  • Prepare salmon by placing the salmon fillets in parchment paper pouches and bake for 20 minutes in a 400F oven.
  • Meanwhile, combine brown rice and quinoa with 2 1/2 cups water in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for about 45 minutes or until the grains are tender and most of the liquid has absorbed. Let stand for 5 minutes, then fluff with a fork.
  • In a skillet over medium heat, add olive oil and cook garlic until fragrant. Add spinach leaves and saute until wilted.
  • To make the Lemon Dijon Dressing, whisk all ingredients in a bowl until well combined. Season with salt and pepper to taste
  • To assemble the grain bowls, divide cooked rice mixture into two bowls and arrange salmon, sauteed spinach, broccoli florets, sprouts, and radishes on top. Drizzle with dressing and serve warm.