This simple but flavorful Jerk-Spiced Salmon and Quinoa Power Bowl is a high-protein-packed meal.  The mango juice in the vinaigrette provides the balance to the spiced salmon and roasted vegetables in this delish bowl.


1 ½ pounds skin-on salmon fillet

8 tablespoons extra-virgin olive oil, divided.

2 tablespoons jerk seasoning plus 1 teaspoon divided

1 teaspoon paprika

4 teaspoons lime juice, divided, plus lime wedges for serving.

1 pound Brussels sprouts trimmed and halved.

¾ teaspoon kosher salt, divided

¼ teaspoon ground pepper, divided

1 medium butternut squash, peeled and cut into 1/2-inch cubes.

1 large shallot, minced.

2 cups low-sodium vegetable broth, plus more if needed.

1 cup quinoa

¼ cup mango juice or nectar

2 tablespoons chopped fresh cilantro.

¾ cup dried cranberries, coarsely chopped


Place salmon on a cutting board, skin-side up, and cut into 6 portions. Using a sharp knife, make three ⅛-inch-deep cuts through the skin of each portion. Whisk 1 tablespoon oil, 2 tablespoons jerk seasoning, paprika, and 1 teaspoon lime juice in a medium bowl. Rub the mixture on both sides of the salmon. Cover and refrigerate for about 20 minutes.

Position racks in the upper and lower thirds of the oven; preheat to 425°F.

Toss Brussels sprouts, 1 tablespoon oil, ¼ teaspoon salt, and ⅛ teaspoon pepper on a rimmed baking sheet. Toss squash, 1 tablespoon oil, ¼ teaspoon salt, and the remaining 1 teaspoon jerk seasoning on another rimmed baking sheet. Roast the vegetables until lightly browned, stirring and rotating the pans between the racks halfway through, about 20 minutes.

Meanwhile, heat 1 tablespoon of oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add broth and bring to a boil. Add quinoa, cover, and reduce heat to a low simmer. Cook until most of the liquid has been absorbed, 15 to 20 minutes. Remove from heat.

When the vegetables are out of the oven, turn the broiler to high and line a baking sheet with foil.

Place the salmon, skin-side up, on the prepared baking sheet. Broil until the skin is crispy and the flesh is opaque, 8 to 10 minutes.

Whisk mango juice (or nectar), cilantro, the remaining 4 tablespoons oil, 3 teaspoons lime juice, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl. Serve the quinoa, vegetables, and salmon topped with the dressing, dried cranberries, and lime wedges.


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