Description
This Autumn Salmon & Squash Bowl recipe is a cozy and nourishing fall dinner. It features roasted butternut or acorn squash, tender baked salmon, hearty quinoa or farro, and a simple maple-Dijon dressing. It’s a perfect healthy meal prep option bursting with seasonal flavors.
Ingredients
Scale
- 2 medium salmon fillets (about 6 oz each)
- 2 cups cubed butternut or acorn squash
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon maple syrup (optional, for glazing)
- 2 cups cooked quinoa or farro
- 2 cups baby kale or arugula
- 1/4 cup pomegranate seeds
- 1/4 cup toasted pumpkin seeds or walnuts
- For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and pepper, to taste
Instructions
- Roast the Squash: Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, smoked paprika, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes, flipping halfway through, until golden and tender.
- Cook the Salmon: Season salmon fillets with 1 tablespoon olive oil, salt, pepper, and optional maple syrup. Place on a parchment-lined baking tray and bake for 10–12 minutes, until flaky and tender.
- Prepare the Base: Cook quinoa or farro according to package directions. Fluff with a fork and set aside.
- Make the Dressing: In a small bowl, whisk together 2 tablespoons olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
- Assemble the Bowls: Divide the cooked quinoa or farro among two bowls. Top with baby kale or arugula, followed by the roasted squash and flaked salmon. Sprinkle with pomegranate seeds and toasted pumpkin seeds or walnuts. Drizzle with the prepared dressing and serve warm.
Notes
- For easy cleanup, use parchment paper on your baking sheets.
- Avoid overbaking the salmon; remove it from the oven when it is just opaque in the center, as it will continue to cook.
- Pat the squash dry before roasting to ensure crispy edges.
- For a vegan autumn salmon squash bowl, replace the salmon with roasted chickpeas or tofu.
- When meal prepping, keep the dressing separate and add it just before serving to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Healthy, Meal Prep
- Method: Baked, Roasted
- Cuisine: American, Seasonal
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 65mg
Keywords: Autumn Salmon Squash Bowl, Salmon and Squash Bowl, Fall Salmon Recipe, Healthy Autumn Meal, Roasted Salmon Squash Bowl, Seasonal Squash Bowl