This baked salmon bowl recipe is ideal for when you're short on time but still want to enjoy a nourishing dinner.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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
Description
This baked salmon bowl recipe is ideal for when you're short on time but still want to enjoy a nourishing dinner.
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.
