Sriracha Salmon Power Bowl
Servings: 2 people
- 1/2 tablespoon olive oil
- 6 ounces salmon skinless
- 2 teaspoons Old Bay Seasoning
- 1/2 cup sweet potatoes cubed
- 1/2 teaspoon Kosher salt
- 1/4 cup chicken broth
- 1/4 cup carrots shredded
- 1/4 cup broccoli cut into small florets
- 1/4 cup arugula
- 1/2 cup spinach
- 1 tablespoon sriracha
- 1 lime cut into wedges
- 1 tablespoon cilantro fresh, chopped
Preheat oven to 375 degrees. Rub salmon with half the olive oil and Old Bay Seasoning. Place in a shallow baking dish and roast for 18-22 minutes, or until firm and flaky.
While the salmon is roasting, toss sweet potato cubes in the remaining olive oil and salt in a shallow baking dish. Bake at 375 for 20-25 minutes, until sweet potatoes are tender and cooked through, but not too "mushy". Remove from oven and set aside to cool.
Preheat a non-stick skillet over medium-high heat. Add matchstick carrots, broccoli, along with 1/4 cup chicken or vegetable broth. Saute for about 5 minutes or just until vegetables are soft.
Divide the baby arugula and baby spinach in half into two serving bowls. Top with sauteed vegetables, and then sweet potatoes. Place half of the skinless salmon on top of each bowl. Drizzle with sriracha chili sauce and serve with lime wedges and cilantro.
Serving: 1each | Calories: 216kcal | Carbohydrates: 15g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 942mg | Potassium: 758mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8393IU | Vitamin C: 40mg | Calcium: 69mg | Iron: 2mg |