Baked salmon bowls
This baked salmon bowl recipe is ideal for when you're short on time but still want to enjoy a nourishing dinner.

Serves
4
Prep
10m
Cooking
20m
Ingredients
- 400g gold sweet potato, peeled, cut into batons
- 4 Coles Tasmanian Skin On Salmon Portions
- 500g pkt frozen corn, cauliflower, broccoli and sugar snap peas
- 250g pkt microwavable brown rice and quinoa
- 1 tbs garlic-infused olive oil or olive oil
Method
STEP 1
Preheat oven to 220°C. Place the sweet potato in a microwave-safe bowl. Cover and cook in the microwave on high for 5 mins or until just tender. Arrange on a baking tray with the salmon. Bake for 15 mins or until the salmon is cooked to your liking and the sweet potato is golden.
STEP 2
Meanwhile, cook the vegetables following packet directions. Heat the rice and quinoa in the microwave following packet directions. Divide the rice mixture and vegetables among serving bowls.
STEP 3
Add salmon and sweet potato to the bowls. Drizzle with oil to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.