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Honey Sriracha Salmon Bowls

A delightful combination of sweet and spicy, these Honey Sriracha Salmon Bowls are a vibrant and nutritious meal perfect for any occasion.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Salmon Bowls
  • 2 filets filets of salmon (6 ounces each, skin-on for best flavor)
  • 1 cup quinoa (rinse before cooking)
  • 2 cups water or broth (for cooking quinoa)
  • 1 medium bell pepper (sliced)
  • 1 cup broccoli (cut into bite-sized florets)
  • 1 medium carrot (julienned)
  • 1 medium green onion (sliced for garnish)
For the Honey Sriracha Sauce
  • 1/4 cup honey (local and raw for best flavor)
  • 2 tablespoons Sriracha (adjust based on your spice tolerance)
  • 1 tablespoon soy sauce (or tamari for a gluten-free option)
  • 1 teaspoon sesame oil (for added depth)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together the honey, Sriracha, soy sauce, and sesame oil until well combined.
  3. Place the salmon filets skin-side down on the prepared baking sheet. Brush the honey Sriracha mixture generously over the salmon.
  4. Arrange sliced bell peppers, broccoli florets, and julienned carrots around the salmon. Drizzle a little olive oil over the veggies and sprinkle with salt and pepper.
Cooking
  1. Bake in the preheated oven for 12-15 minutes, or until salmon flakes easily with a fork and vegetables are tender-crisp.
  2. Meanwhile, in a medium saucepan, combine the rinsed quinoa and water (or broth) and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and water is absorbed.
Assembly
  1. To assemble your bowls, start with a base of quinoa, then add the baked salmon and vegetables on top. Garnish with sliced green onions for an extra crunch.

Notes

Feel free to swap out vegetables based on your preferences or what you have on hand. For extra flavor, add minced garlic or fresh ginger to the honey Sriracha sauce. Leftovers can be stored in an airtight container in the fridge for up to 3 days.