Pumpkin Spice Salmon Bowl

Looking for a quick, flavorful, and satisfying meal? This Salmon Bowl is a favorite in my kitchen! It’s simple to make, packed with nutrients, and perfect for busy days when you need something filling yet healthy. With roasted salmon, sweet potatoes, and quinoa or rice, it’s a well-rounded meal that’s both energizing and delicious. Plus, the citrus dressing and crunchy seed topping add just the right amount of flavor and texture.

Whether you’re meal prepping or making dinner for the family, this Salmon Bowl is a go-to. It’s light, filling, and easy to double for larger servings.

Ingredients

• Sweet potatoes – Peeled, cut into 1-inch chunks.
• Olive oil
• Chili powder
• Orange – Finely grated.
• Salt – To taste.
• Light brown sugar
• Pumpkin spice
• Thyme – Chopped.
• Salmon – Cut into 4 4-ounce filets.
• Freshly ground pepper – To taste.
• Quinoa – Or rice; cooked.
• Spinach – Or mixed baby greens.
• Chickpeas

For Harvest Crunch Topping

• Olive oil
• Pumpkin seeds – Raw.
• Sunflower seeds – Raw.
• Pumpkin spice
• Salt
• Cranberries – Dried.

For Citrus Dressing

• Orange juice – Fresh.
• Lemon juice – Fresh.
• Mustard powder
• Honey
• Orange zest – Finely grated.
• Salt – To taste.
• Olive oil
• Thyme – Chopped.

How To Make Salmon Bowl

1. Toss sweet potato chunks with olive oil, chili powder, orange zest, and salt. Spread them in a single layer in your air fryer basket and cook at 400°F for about 12 minutes, turning halfway through. The potatoes should be tender and slightly crisp.
2. Mix the brown sugar, pumpkin spice, and thyme in a small bowl. Pat the salmon dry and season with salt and pepper. Rub the sugar mixture on top of the salmon. Air fry at 300°F for about 10 minutes or until the internal temperature reaches 130°F.
3. Divide spinach or mixed greens and quinoa among 4 bowls. Break the salmon into chunks and place it on top. Add the roasted sweet potatoes and chickpeas. Drizzle with citrus dressing and top with the Harvest Crunch.

Harvest Crunch Topping

1. Heat olive oil in a small skillet over medium heat. Add the pumpkin seeds, sunflower seeds, pumpkin spice, and salt.
2. Cook, stirring frequently, until the seeds are golden and toasted, about 2 minutes.
3. Stir in dried cranberries and transfer to a plate to cool.

Citrus Dressing

1. Whisk together the orange juice, lemon juice, mustard powder, honey, orange zest, and salt in a small bowl.
2. Slowly stream in the olive oil while whisking continuously until emulsified.
3. Stir in chopped thyme, and drizzle the dressing over the assembled bowls.

Step-By-Step Proces

Chef Jenn’s Tips

• Keep an eye on the salmon to avoid overcooking. Remove it as soon as it flakes easily with a fork.
• Make extra harvest crunch topping to use on salads, oatmeal, or yogurt.
• Prepare components in advance and store separately for easy assembly later.
• This recipe easily doubles for larger groups—just use bigger baking sheets or roast the sweet potatoes in batches.

Recommended

Make It A Meal

Pair this Salmon Bowl with a light vegetable soup or a side salad with cucumbers and tomatoes. Add some crusty bread to soak up the citrus dressing, or top the bowl with crumbled feta or goat cheese for an extra creamy bite.

Storage

Store the cooked components in separate airtight containers in the refrigerator for up to 4 days. The sweet potatoes and salmon can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.