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.

Baked salmon bowls

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.