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- 4 salmon fillets (about 6 oz each) - 1/4 cup honey - 1/4 cup Dijon mustard - 2 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon dried thyme In this dish, the star is the salmon. It is rich in omega-3 fatty acids, which are great for your heart. Honey gives a sweet touch that balances the Dijon mustard’s tang. The soy sauce adds a savory kick. Olive oil keeps everything moist and adds healthy fats. Garlic powder and dried thyme bring in lovely flavors that make this dish pop. - 2 cups broccoli florets - 2 cups quinoa, cooked - 1 avocado, sliced Broccoli adds a nice crunch and is packed with vitamins. Quinoa is a great base for your bowl, providing protein and fiber. Avocado slices add creaminess and healthy fats. Together, they create a balanced meal. - Sesame seeds - Fresh cilantro Sesame seeds add a slight crunch and nutty flavor. Fresh cilantro brings brightness and freshness to each bite. These garnishes not only enhance the look but also boost flavor. They make your dish feel special and inviting. 1. Preheat your oven to 400°F (200°C). This helps cook the salmon and broccoli just right. 2. Line a large sheet pan with parchment paper. This makes cleanup easy and keeps your food from sticking. 3. In a small bowl, whisk together the honey, Dijon mustard, soy sauce, olive oil, garlic powder, dried thyme, salt, and pepper. Mix until everything is smooth and combined. This glaze will give your salmon a sweet, tangy flavor. 1. Place the salmon fillets on the lined sheet pan. Make sure to leave space between each fillet for even cooking. 2. Brush the honey mustard mixture over each salmon fillet. Use a good amount, so each bite is packed with flavor. 3. Add the broccoli florets around the salmon on the pan. Drizzle them with olive oil and sprinkle with salt and pepper. This will help them roast nicely. 4. Bake in the preheated oven for 15-20 minutes. The salmon should be flaky, and the broccoli should be tender. Keep an eye on it to avoid overcooking. 1. Once the salmon and broccoli are cooked, it’s time to build your bowls. 2. Start with a scoop of cooked quinoa at the bottom of each bowl. This will be the base of your meal. 3. Place a piece of salmon on top of the quinoa, followed by some roasted broccoli. 4. Add avocado slices for creaminess. 5. Finish with garnishes of sesame seeds and fresh cilantro for a burst of flavor. 6. Drizzle any leftover honey mustard glaze from the pan over the bowls. This extra touch brings all the flavors together. To know when your salmon is done, look for flakiness. When you gently poke it with a fork, it should easily break apart. If it looks translucent, it needs more time. For fillets thicker than one inch, bake them a bit longer. Thin fillets cook faster, so keep an eye on them. To make your salmon pop, try adding more spices. A pinch of paprika or a dash of cayenne gives it a kick. Fresh herbs like dill or parsley work great too. If you have leftover honey mustard glaze, use it! It adds flavor to veggies or as a dressing for salads. Preparing ingredients ahead saves time. You can chop the broccoli and make the glaze a day before. Store them in airtight containers. Cooked quinoa and salmon also store well. Keep quinoa in the fridge for up to five days. Salmon can last three days in the fridge. {{image_2}} You can switch out the soy sauce for several gluten-free options. Tamari is a great choice. If you want to avoid soy, try coconut aminos. They add a similar flavor without gluten. For vegetables, feel free to mix it up. You can use asparagus, bell peppers, or even Brussels sprouts. Just make sure they roast well, like broccoli. Each veggie brings its own taste and texture. If you prefer an air fryer, use it! Preheat the air fryer to 400°F. Cook the salmon for about 8 to 10 minutes. Check for flakiness to know it’s done. You can add broccoli to the air fryer too. Just toss it in with a bit of olive oil. Grilling is another tasty option for cooking salmon. Preheat your grill to medium heat. Place the salmon on a piece of foil or a grill basket. Grill for about 6 to 8 minutes, depending on thickness. This method gives your salmon a nice smoky flavor. To make this dish low-carb or keto-friendly, swap quinoa with cauliflower rice. It cuts carbs but keeps a similar texture. You can add extra veggies to bulk it up. For vegetarian-friendly options, replace salmon with marinated tofu or chickpeas. Both options soak up the honey mustard glaze well. You can still enjoy all the great flavors while keeping it plant-based. To keep your leftover sheet-pan honey mustard salmon bowls fresh, store them in the fridge. Use airtight containers to prevent moisture loss. Make sure to separate the salmon from the quinoa and veggies. This will help each part keep its texture and flavor. If you want to freeze components, it’s best to freeze the salmon and quinoa separately. Wrap salmon fillets in plastic wrap and then place them in a freezer bag. For quinoa, store it in a sealed container. This way, they stay fresh for longer. For the best results, reheat salmon in the oven. Set it at 350°F (175°C) for about 10 minutes. This keeps the fish moist. You can also reheat quinoa in the microwave. Add a splash of water to keep it fluffy. When reheating broccoli, use a skillet on low heat. This helps keep the veggies crisp. Avoid the microwave for broccoli if you want to keep its texture. In the refrigerator, your salmon bowls can stay fresh for up to three days. After that, the quality will drop. Look for signs of spoilage, like a strong smell or discoloration. If anything seems off, it’s best to toss it. Enjoy your meals while they are still tasty! Can I use frozen salmon fillets? Yes, you can use frozen salmon fillets. Just keep in mind that you should thaw them first. Place them in the fridge overnight or run them under cold water for a quick thaw. Cooking from frozen will change the texture and cooking time. If you cook them frozen, add about 5-10 minutes to the baking time. What can I serve with the salmon bowls? You can serve many sides with these salmon bowls. Try adding a fresh green salad for crunch. Roasted sweet potatoes or brown rice also work well. You can mix in other veggies like bell peppers or carrots for extra nutrition. Calories and macros breakdown for the recipe: Each serving of the salmon bowl has about 450 calories. This includes: - Protein: 30 grams - Carbs: 45 grams - Fats: 20 grams Tips for making it healthier: To make this dish healthier, use less honey in the glaze. You can also swap quinoa for cauliflower rice to reduce carbs. Adding more veggies boosts fiber and vitamins. How to double the recipe for meal prep: To double this recipe, use 8 salmon fillets and double the other ingredients. Make sure your sheet pan is large enough. If you need more space, use two pans. Adjusting cooking times for larger batches: When cooking more salmon and veggies, check for doneness after 20 minutes. If needed, cook for an extra 5 minutes. Use a fork to check if the salmon flakes easily. The broccoli should be tender but not mushy. You now have a clear guide to making delicious salmon bowls. We broke down key ingredients, prep steps, and cooking methods. You'll learn tips for perfect salmon and ways to store leftovers. Plus, we explored variations for different diets and cooking styles. By using this simple method, you can enjoy healthy meals with ease. Embrace creativity in your kitchen, and don’t be afraid to make it your own!

Sheet-Pan Honey Mustard Salmon Bowls

Savor the flavors of these Sheet-Pan Honey Mustard Salmon Bowls! This quick and delicious recipe combines tender salmon fillets with roasted broccoli and creamy avocado, all drizzled in a mouthwatering honey mustard glaze. Perfect for a healthy weeknight dinner, this dish is easy to make and packed with nutrients. Click through to explore the full recipe and discover how to elevate your meal with this vibrant, hassle-free bowl!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1/4 cup honey

1/4 cup Dijon mustard

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

Salt and pepper to taste

2 cups broccoli florets

2 cups quinoa, cooked

1 avocado, sliced

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.

    In a small bowl, whisk together honey, Dijon mustard, soy sauce, olive oil, garlic powder, dried thyme, salt, and pepper until well combined.

      Place the salmon fillets on the sheet pan. Brush the honey mustard mixture generously over the top of each fillet.

        Arrange the broccoli florets around the salmon on the sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.

          Bake in the preheated oven for 15-20 minutes, or until the salmon is flaky and the broccoli is tender.

            While the salmon and broccoli are baking, prepare your quinoa according to package instructions if not already cooked.

              Once ready, assemble your bowls by placing a scoop of quinoa at the bottom. Top with a piece of salmon, some roasted broccoli, avocado slices, and garnish with sesame seeds and fresh cilantro.

                Drizzle any remaining honey mustard glaze from the pan over the assembled bowls for extra flavor.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4