Red Meat Allergy Friendly Salmon Power Bowl with Herb Rice and Roasted Vegetables
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Learn more →Ingredients
4 servings
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 cups kale, stems removed, leaves torn into bite-sized pieces
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
For the herb rice
- 1 ½ cups long-grain white rice
- 3 cups water
- ¼ tsp salt
- ¼ cup fresh parsley, finely chopped
- 2 tbsp fresh chives, thinly sliced
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on, fresh (not previously frozen and thawed for more than 24 hours)
- 1 tbsp olive oil
- ½ tsp salt
- 1 tsp fresh thyme leaves
For the dressing
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp raw honey
- ¼ tsp salt
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 1/2 tbsp of the olive oil and 1/4 tsp salt on a large baking sheet, spreading them in a single layer. Roast for 20 minutes, until the edges are golden and a fork slides in easily.
- 2
After the sweet potato has roasted for 20 minutes, push the cubes to one side of the baking sheet. Toss the kale pieces with the remaining 1/2 tbsp olive oil and remaining 1/4 tsp salt, then spread them on the empty side of the sheet. Return the pan to the oven and roast for an additional 8–10 minutes, until the kale is crisp at the edges and the sweet potato is fully tender.
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