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.

Salmon bowl on a white and blue plate.

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.

Salmon bowl on a black plate.

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
Salmon Bowl ingredients with labels.

For Harvest Crunch Topping

  • Olive oil
  • Pumpkin seeds – Raw.
  • Sunflower seeds – Raw.
  • Pumpkin spice
  • Salt
  • Cranberries – Dried.
Salmon Bowl ingredients with labels.

For Citrus Dressing

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

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.

A plate of a Salmon bowl.

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.

Salmon bowl on a white and blue plate.

Pumpkin Spice Salmon Bowl

Chef Jenn
Pumpkin Spice Salmon Bowl is a quick, satisfying meal featuring roasted sweet potatoes, quinoa, and a zesty citrus dressing. Topped with crunchy seeds, it's perfect for busy days and easy to prepare!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 4 bowls
Calories 940 kcal

Ingredients
  

  • 2 medium sweet potatoes peeled, cut into 1-inch chunks.
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 2 teaspoons orange zest finely grated
  • salt to taste
  • 2 tablespoons light brown sugar
  • 1 tablespoon pumpkin spice
  • 2 teaspoons thyme chopped
  • 1 pound salmon cut into 4 4-ounce filets
  • freshly ground pepper to taste
  • 4 cups cooked quinoa or rice
  • 2 cups raw spinach or mixed baby greens
  • 15.5 ounce canned chickpeas

for harvest crunch topping

  • 1 tablespoon olive oil
  • 2 tablespoons pumpkin seeds raw
  • 2 tablespoons sunflower seeds raw
  • ½ teaspoon pumpkin spice
  • 1 pinch kosher salt
  • 2 tablespoons dried cranberries

for citrus dressing

  • ¼ cup orange juice
  • 1 tablespoon lemon juice
  • 2 teapsoons mustard powder
  • 2 teaspoons honey
  • 1 teaspoon orange zest finely grated
  • 1 pinch salt or to taste
  • ½ cup olive oil
  • 2 teaspoons thyme chopped

Instructions
 

  • 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.
  • 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.
  • 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.

For the harvest crunch topping

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

For the citrus dressing

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

Notes

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.

Nutrition

Serving: 1filetCalories: 940kcalCarbohydrates: 99gProtein: 42gFat: 44gSaturated Fat: 6gPolyunsaturated Fat: 11gMonounsaturated Fat: 24gTrans Fat: 0.003gCholesterol: 62mgSodium: 483mgPotassium: 1672mgFiber: 16gSugar: 22gVitamin A: 17946IUVitamin C: 22mgCalcium: 175mgIron: 8mg
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