Mediterranean Roasted Salmon & Veggie Power Bowl with Garlic Green Beans
This Mediterranean-inspired power bowl is a nutrient-packed meal that balances lean protein, fresh vegetables, and bold flavors. The salmon is simply seasoned with paprika, garlic, and olive oil, then roasted until tender and flaky. It’s paired with roasted Brussels sprouts, broccoli, and garlicky green beans for a colorful, wholesome bowl. Perfect for a weeknight dinner or a meal prep option, this dish is light yet filling, with the kind of clean flavors Mediterranean cooking is known for.
Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Salmon:
1 salmon fillet (~150–180 g)
1 tbsp olive oil
½ tsp paprika
¼ tsp garlic powder
Salt & pepper, to taste
Optional: fresh parsley or lemon wedges for garnish
For the Vegetables:
1 cup broccoli florets (steamed or lightly sautéed)
1 cup green beans, trimmed
½ cup Brussels sprouts, halved
1 tbsp olive oil (for roasting vegetables)
Instructions
Prep the oven and salmon
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place salmon fillet on the sheet. Drizzle with olive oil, then season with paprika, garlic powder, salt, and pepper.
Roast the vegetables
Toss Brussels sprouts with olive oil, salt, and pepper. Spread on the same tray (or a separate one if preferred).
Roast salmon and Brussels sprouts together for about 15–18 minutes, until salmon is flaky and sprouts are golden.
Cook the broccoli and green beans
While the salmon roasts, steam or lightly sauté the broccoli until just tender and bright green.
For the green beans: Heat a small skillet with a drizzle of olive oil. Add trimmed beans and sauté for 4–5 minutes until crisp-tender. Add a pinch of minced garlic or garlic powder for extra flavor.
Assemble the bowl
Place broccoli, Brussels sprouts, and garlic green beans in a serving bowl.
Top with the roasted salmon fillet.
Garnish with fresh parsley or a squeeze of lemon juice before serving.
Tips
Don’t overcook salmon; remove when it just flakes.
Roast Brussels sprouts cut-side down for caramelization.
Keep broccoli vibrant by steaming briefly.
Meal prep by roasting extra salmon and veggies for quick bowls during the week.
Variations
Swap salmon with trout, cod, or chicken.
Add roasted zucchini, bell peppers, or sweet potato.
Serve over quinoa, couscous, or farro.
Season with dill, thyme, or rosemary.
Spice it up with chili flakes or harissa.
Drizzle with tzatziki or lemon-garlic yogurt sauce.
Q&A
Q: Can I make this with frozen salmon?
A: Yes. Thaw completely before roasting for even cooking.
Q: Can I cook all the veggies in the oven?
A: Absolutely. Spread broccoli and green beans on the sheet with Brussels sprouts, roast for 10–12 minutes, and toss halfway through.
Q: How do I know when salmon is done?
A: It should flake easily with a fork, and the internal temperature should reach 145°F (63°C).
Q: Can I turn this into a meal prep bowl?
A: Yes. Divide roasted salmon and veggies into airtight containers and store in the fridge for up to 3 days. Reheat gently to keep salmon moist.
Nutrition
(per serving, 1 bowl)
Calories: ~420
Protein: 35g
Carbohydrates: 16g
Fat: 24g
Fiber: 6g
Sodium: ~380mg
(Values are approximate and may vary based on salmon size and cooking methods.)
Conclusion
The Mediterranean Roasted Salmon & Veggie Power Bowl with Garlic Green Beans is a vibrant, balanced meal that highlights clean, wholesome ingredients. The salmon provides lean protein and healthy fats, while the roasted vegetables add texture, flavor, and nutrients. It’s versatile enough for busy weeknights, meal prep, or even a light dinner party dish. With simple seasonings and fresh Mediterranean flavors, this power bowl is as nourishing as it is satisfying.