These soy maple salmon bowls are a delicious, healthy balanced meal to enjoy for a weeknight dinner. These bowls take less than an hour to prepare and are easy to make!
- 1 large delicata squash, cut into half moon shapes and seeds removed
- 1 tbsp olive oil
- 1/4 tsp cinnamon
- 1/4 tsp paprika
- 2 tbsp maple syrup
- 2 tbsp reduced sodium soy sauce
- 1/2 tsp sesame oil
- Juice of half a lemon
- 1 tbsp ginger, grated or minced
- 1 clove garlic, grated or minced
- 2 lb salmon, cut into 4 pieces
- 1 cup uncooked quinoa
- 2 heads broccoli, cut into bite size florets
- Pomegranate seeds
- Sesame seeds
- Preheat the oven to 400 degrees F. Toss the delicata squash in olive oil, cinnamon, paprika, and a generous shake of salt and pepper. Place pieces on a parchment paper lined baking sheet, making sure squash slices do not overlap. Roast for 20-25 minutes, flipping halfway through, until fork tender. Set aside.
- Whisk together the maple syrup, soy sauce, sesame oil, lemon juice, ginger, and garlic in a small bowl to make the soy maple glaze.
- Reset the oven to high broil. Line a shallow baking pan with aluminum foil. Place the salmon in the baking pan.
- Use a food brush to paint the glaze onto the pieces of salmon. Brush the top and sides of each piece, repeating until the glaze is gone.
- Place baking pan with salmon on the top rack of the oven. Broil for 8-12 minutes until salmon is cooked through. Take a peek every few minutes to make sure the salmon is not burning.
- While the salmon cooks, prepare the quinoa according to package instructions on the stovetop.
- Steam the broccoli on the stovetop until fork tender, 1-3 minutes.
- Arrange ingredients in 4 bowls for serving. Sprinkle with sesame seeds, pomegranate seeds, and cilantro.
Keywords: soy maple salmon