Supercharge your lunch or dinner with this Orange Salmon Protein Bowl Recipe. With a base of whole grains, roasted asparagus, and an easy orange sesame dressing to top, it’s a tasty and energizing meal you can count on to power you through your day.
One stop to my seafood recipe page and my love for salmon is probably clear. And like the cold-watered fish evangelist I am, why stop there? So today, I’m sharing this Orange Salmon Protein Bowl Recipe, in hopes that if you don’t already love salmon as much as I do, you soon will.
Bold claims for such a controversial topic such as seafood, huh? Well, popularity has never mattered much to me anyway so why not risk putting myself on the stake for something I love so much?
You see, when a fresh fillet of salmon marinates and bakes in a sweet and spicy sauce and then lays over bright greens, creamy avocado, and nutty grains, how do you not share it from the rooftops?
Especially when it’s filling and tasty, offers hosts of heart and brain healthy fats, and is ready in under 45 minutes.
With the demands of life on our time, energy, and focus, it’s important to fuel ourselves right so we can take it all on with strength, resilience, and grace.
So, don’t fear that energy dip hitting you when you least want it — say, during a hard training session or important meeting — and reach out for the nutritious power of salmon. I promise you’ll be glad you did.
Six Reasons to Make this Orange Salmon Protein Bowl Recipe:
- A complete meal.
- Full of heart-healthy fats, thanks to the salmon and avocado.
- Easy to make.
- High in fiber.
- Brimming with protein.
- Topped with a delicious & easy to make orange sesame vinaigrette.
As you can see, there aren’t many reasons not to make these delicious salmon bowls!
Questions and Answers About Protein (i.e. “Power”) Bowl Recipes:
What is a power bowl?
A power bowl is a complete meal that is served all in one bowl. It often is high in protein and nutrition and contains vegetables, a healthy grain, and sauce. Sometimes they also have beans, nuts, avocados, bean dip or hummus, too.
Are protein bowls healthy?
If all your ingredients are non-processed (especially your salad dressing!), you’re using a lean meat, and you use whole grains, your bowl should be healthy!
This salmon protein bowl definitely fits the bill: salmon is high in healthy fats and protein, the orange sesame dressing has no processed ingredients, and the asparagus and other veggies add additional vitamins and minerals to round it out and make it a complete meal.
How do you make a power bowl?
Generally, you make a power bowl by layering in whole grains, vegetables, a protein, healthy dressing, and nuts or seeds.
Some whole grains I like to use are quinoa, brown rice, farro, or wheat berries. Chicken, steak, shrimp, or salmon can all be delicious proteins to use in these meals in a bowl. Be creative with the veggies and try to use a healthy homemade vinaigrette or sauce (to avoid preservatives) and your possibilities on flavor combinations are endless!
How many carbs are in a power bowl?
It all depends on how much grain you use in your bowl and how many carbs are in your dressing, but this recipe has approximately 35-40 grams per serving.
What else is orange sesame vinaigrette good on?
This orange salad dressing would also be great on a leafy green salad, tossed with grilled veggies and noodles, or as a marinade for steak!
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A complete, healthy, and delicious meal all in one bowl! drizzle the easy sweet & spicy orange sesame vinaigrette for some addicting flavors you won't be able to stop with.
To make this salad the most protein-rich, choose quinoa over brown rice and use precooked rice or quinoa if looking to save time.
To make it gluten-free, use liquid aminos instead of soy sauce.
- 1 1/3 cup brown rice or quinoa, cooked according to package directions
- Marinade and dressing:
- 3/4 cup orange juice
- 2 tablespoons olive oil
- 1/2 teaspoon dried ginger (or 1 1/2 teaspoons fresh ginger, grated)
- 3-4 teaspoons honey (depending on desired sweetness level)
- 2 1/2 teaspoons sesame oil
- 2 1/2 tablespoons rice wine vinegar
- 3 tablespoons soy sauce or liquid aminos
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon salt
- 1 1/4 pound salmon, cut into 4 fillets
- Roasted Asparagus:
- 1 head asparagus, woody bottoms trimmed
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 cups baby lettuce
- 2 medium-size carrots, peeled and grated or cut into matchsticks
- 1-2 plum tomatoes, cut into large chunks
- 2/3 cup shelled edamame
- 1 avocado, pitted and sliced
1. Combine the marinade/dressing in a large measuring cup or small bowl and whisk together until the honey is dissolved.
2. Pour about 1 cup over the salmon in another small bowl and turn the salmon in the marinade until covered. Move to the fridge to marinate for 20-30 minutes. Set the remaining 3/4 cup marinade/dressing aside until assembly.
3. Preheat the oven to 425 degrees during the last 10 minutes of marinating.
4. Line a large cookie sheet with two aluminum mini "trays," folding up the sides to keep the marinade from leaking out. Put the salmon and marinade in one tray, and the asparagus in the other. Drizzle the asparagus with 1 tablespoon olive oil and salt.
5.Roast them both at 425 for 12 minutes, or until the fish flakes easily with a fork and the asparagus is bright green.
6. Assemble the bowls: scoop 3/4 cup rice or quinoa into each bowl and then layer with 1/2 cup salad greens, a few tablespoons edamame, carrots, tomatoes, 1 filet salmon, 1/4 of the avocado and 2-3 tablespoons dressing. Sprinkle with sesame seeds if desired and enjoy!
1. Cooked leftover salmon and avocado will only last in the fridge about 1 day. The rest of the salad ingredients should last, covered in an airtight container, for 3-5 days. The salad dressing should last about 2 weeks.
2. Save dishes and oven space by cooking your asparagus and salmon on the same cooking sheet. Create two mini aluminum foil "trays" on the larger tray and place the salmon on one side of the tray and the asparagus on the other. They will both cook for about 12 minutes at 425.
3. If using brown rice, it will take longer to cook than quinoa so plan accordingly. Otherwise, feel free to use precooked or frozen rice or quinoa to save time.
4. Determine how much honey to use by taste -- 3 teaspoons is moderately sweet and 4 teaspoons is a pretty pronounced sweetness.
Amount Per Serving Calories 636Total Fat 35gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 41gCholesterol 89mgSodium 1800mgCarbohydrates 38gFiber 9gSugar 14gProtein 42g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dieticians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other healthy and easy main dish recipes:
- Thai Salmon Panang Curry – the authentic flavors of a favorite Thai curry, made easy enough to make at home!
- Sesame Stir-Fried Veggies Over Quinoa – cabbage, carrots, and more get a quick stir-fry and then are tossed in a sweet and savory sesame sauce and served over quinoa for a light, but satisfying meal.
- Easy Baked Sriracha Lime Salmon – tangy, sweet-spicy salmon that is incredibly tender and juicy.
- Quick Mushroom Farro Risotto with Turkey – chewy farro, umami-rich mushrooms, herbs, cheese, and turkey come together in a 20-minute risotto the whole family will love.
- Spiced Baked Salmon with Mango Salsa – spicy-sweet salmon gets a quick roast in the oven and is then topped with a light and bright mango salsa for an impressive, yet easy healthy meal.