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Grilled Salmon and Roasted Sweet‑Potato Bowl – A Bright, Satisfying Weeknight Meal

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • For the bowl:
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 teaspoon smoked paprika (or regular paprika)
  • 4 salmon fillets (4–6 ounces each), skin on if possible
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon zest
  • 2 cups cooked quinoa, brown rice, or farro (warm or room temp)
  • 2 cups mixed greens (spinach, arugula, or spring mix)
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, thinly sliced
  • 1 small avocado, sliced
  • 2 tablespoons chopped fresh parsley or dill
  • Lemon wedges, for serving
  • For the dressing:
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, finely grated or minced
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper, to taste

Instructions

  • Heat the oven: Preheat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
  • Season the sweet potatoes: Toss cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika. Spread in a single layer.
  • Roast: Bake for 20–25 minutes, flipping once, until edges are caramelized and centers are tender.
  • Make the dressing: In a small bowl, whisk olive oil, lemon juice, Dijon, honey, garlic, red pepper flakes, and a pinch of salt and pepper. Adjust to taste. It should be bright and lightly tangy.
  • Prep the salmon: Pat fillets dry. Rub with remaining 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, garlic powder, and lemon zest. Let sit 5–10 minutes while the potatoes finish.
  • Heat the grill or grill pan: Medium-high heat. Lightly oil grates or the pan to prevent sticking.
  • Grill the salmon: Place fillets skin-side down if using skin-on. Cook 3–4 minutes, then gently flip and cook 2–3 more minutes, or until the fish flakes easily and is opaque with a slightly rosy center. Thicker fillets may need another minute. Remove and rest 2 minutes.
  • Assemble the base: Divide grains among bowls. Top with a handful of greens.
  • Add veggies: Spoon on roasted sweet potatoes, scatter tomatoes and cucumber, and tuck in avocado slices.
  • Finish with salmon and dressing: Place a salmon fillet on each bowl. Drizzle with dressing, shower with fresh parsley or dill, and add lemon wedges. Taste and season with a pinch more salt if needed.