Harvest Salmon Bowls

Harvest Salmon Bowls

For these salmon harvest bowls, broccoli and Brussels sprouts are roasted on a sheet pan with salmon, then served in a bowl with quinoa, feta, cranberries, and pistachios—a perfect combination of fall flavors.

Ingredients

• 4 (6 ounce) salmon filets
• 3 tablespoons spicy brown mustard
• 1 1/2 tablespoons honey
• 1/2 tablespoon lemon juice
• 1/2 cup olive oil
• 1/4 cup maple syrup
• 1 tablespoon apple cider vinegar
• 6 cloves garlic, minced
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 head broccoli, separated into florets
• 16 ounces Brussels sprouts, halved
• 4 cups cooked quinoa
• 4 ounces feta cheese, crumbled
• 1/2 cup dried cranberries
• 1/3 cup chopped pistachios

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine mustard, honey, and lemon juice; set aside.
3. In a large bowl, combine olive oil, maple syrup, apple cider vinegar, garlic, salt, and pepper. Add the broccoli and Brussels sprouts, tossing until coated. Spread the vegetables evenly onto the prepared sheet pan.
4. Roast in the preheated oven for 20 minutes. Remove the pan from the oven, toss the vegetables, and spread them out again. Place the salmon fillets onto the sheet pan with the vegetables, skin side down. Brush the salmon with the mustard mixture.
5. Return to the oven and roast until the fish flakes easily with a fork, 12 to 15 minutes.
6. Place 1 cup of quinoa and a salmon fillet in each serving bowl. Evenly divide the vegetables into the bowls and top with feta cheese, cranberries, and pistachios.