Roasted Salmon and Beet Quinoa Bowls with Turmeric Dressing
These Roasted Salmon and Beet Quinoa Bowls with Turmeric Dressing are everything a weeknight dinner should be—nourishing, vibrant, and packed with anti-inflammatory ingredients. Omega-3-rich salmon is roasted until flaky, then layered over fluffy quinoa, roasted golden beets, and peppery arugula. The real star here is the turmeric dressing—zingy, golden, and full of healing properties from turmeric, lemon, and olive oil. This meal supports heart health and digestion, while also being seriously delicious.
Ingredients
4 salmon fillets (4–6 oz each)
1 tbsp olive oil
Salt and black pepper to taste
3 medium golden or red beets, peeled and cubed
1 cup quinoa, rinsed
2 cups arugula or spinach
2 radishes, thinly sliced
1/4 cup chopped parsley or cilantro
For the turmeric dressing:
3 tbsp olive oil
Juice of 1 lemon
1 tsp ground turmeric
1 tsp honey or maple syrup
1 tsp Dijon mustard
Pinch of black pepper
Salt to taste
Instructions
1
Roast the Beets & Salmon:
Preheat oven to 400°F. Toss beet cubes with olive oil, salt, and pepper. Roast on a baking sheet for 30 minutes. In the last 12–15 minutes, place seasoned salmon fillets on a separate sheet and roast until just cooked through.
2
Cook the Quinoa:
In a saucepan, bring 2 cups of water and quinoa to a boil. Reduce to a simmer, cover, and cook for 15 minutes or until fluffy. Fluff with a fork.
3
Make the Turmeric Dressing:
In a jar, whisk or shake together olive oil, lemon juice, turmeric, honey, Dijon, salt, and black pepper until smooth.
4
Assemble the Bowls
: Divide quinoa among 4 bowls. Top with arugula, roasted beets, salmon, radish slices, and herbs. Drizzle generously with turmeric dressing.
Tags:
#AntiInflammatoryMeals#CleanEating#healthydinner#HeartHealthy#SalmonQuinoaBowls#WellnessEatsChefBryanCookingwithchefbryanKUTV
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