Sheet Pan Salmon Bowl

Sheet Pan Salmon Bowl

A Meal to Return to Balance

Ingredients (1 portion)

1. 120g salmon
2. 80g sweet potato, cubed
3. 80g red bell pepper
4. 80g zucchini
5. 2 tsp olive oil
6. Sea salt + black pepper
7. 1 tbsp red chimichurri
8. 50g cooked rice (roasted for crunch)

Nutrition

1. Calories: ~540 kcal
2. Protein: ~28g
3. Carbohydrates: ~45g
4. Fiber: ~6g
5. Fat: ~30g

Simple Sheet Pan Method

1. Preheat oven to 200°C (400°F).
2. Toss sweet potato, pepper, and zucchini with olive oil, salt, and pepper.
3. Roast 15 minutes.
4. Push veggies aside, add salmon.
5. Roast another 8–12 minutes until salmon flakes easily.

For Crispy Rice :

1. Spread cooked rice thinly on a tray.
2. Drizzle lightly with olive oil + pinch of salt (or Bragg’s).
3. Roast 10–15 minutes until golden and crisp, tossing once if needed.

Top with chimichurri and serve warm.

Red Chimichurri

Ingredients

1. 1 cup fresh parsley, finely chopped
2. 2–3 cloves garlic, minced
3. 1 small red chili, finely chopped (or ½–1 tsp chili flakes)
4. 2 tbsp red wine vinegar
5. ½ cup extra virgin olive oil
6. 1 tsp smoked paprika
7. ½ tsp sea salt (or to taste)
8. Black pepper to taste
9. Optional: squeeze of lemon

Method

1. Finely chop parsley, garlic, and chili.
2. Stir everything together in a bowl.
3. Let sit for 10–15 minutes to allow flavors to meld.
4. Adjust salt, vinegar, or paprika to taste.

Tip: For deeper flavor, let it sit for 1–2 hours before serving.