Now reading

Salmon Vegetable Bowls

Salmon Vegetable Bowls - Cooking In Cleveland
Salmon Vegetable Bowls

Today’s recipe is a result of one of those trips to the grocery store where you aren’t quite sure what you want to make for dinner and you’re hungry.  As I walked in to do my grocery shopping I was gravitating toward the produce and felt like making something light and healthier for Spring.  What I ended up with was some beautiful baby Yukon gold potatoes, some broccoli, lemon, eggs, and really good salmon filets.  This dish might seem complicated with the poached egg and roasted vegetables, but the entire dish can go from cutting board to dining table in about 1/2 an hour.

I decided to pair a light rosé from Decoy with this meal.  For those of you that aren’t familiar with rosé, (where have you been?!) rosé is not your mom’s old Franzia White Zinfandel.  Decoy styled this rosé after the wines of Provence and used Syrah and Pinot Noir grapes.  This particular wine is dry and has flavors of strawberry, watermelon, lemon, and wildflowers.  It’s delicious and complex and really pairs well with the flavors going on in this dish.

Print Recipe
Salmon Vegetable Bowls
Course Main Dish
Cuisine Grilled, Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Grilled, Seafood
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 375.
  2. To make this dish in 30 minutes, wash your potatoes, poke them with a sharp knife, and throw them in the microwave for 2 minutes on high.
  3. Toss the par-cooked potatoes in olive oil, salt, pepper, and garlic powder. After evenly coated, add them to an oven safe dish and throw in the oven for 25 minutes.
  4. Cut the broccoli into florets. On a parchment lined baking sheet, drizzle the broccoli with olive oil and top with the red chili flakes, salt, pepper, and the zest from the lemon. Pop into the oven. The broccoli will take about 10-15 minutes. You need to toss it after 6 minutes.
  5. We're going to prepare and grill the salmon very simply. Just lightly drizzle it on both sides with olive oil and sprinkle with salt and pepper. When you place it on the grill (med-high heat), place the salmon skin side UP first. Allow it to grill for about 4 minutes before flipping it, this will help prevent the skin from sticking. Once flipped, place the lemon slices on top and close the grill lid. Grill for another 4 minutes. At this point your salmon should be cooked medium which is the recommended temperature for salmon.
  6. While your salmon is on the grill, get a large pot of water boiling. Once it's up to a rolling boil, add in some salt.
  7. Crack your eggs into two small bowls. Stir the boiling water rapidly until it's creating almost like a mini whirlpool in the pot. Gently slide the eggs into the center one at a time.
  8. Cover the pot and turn off the heat. Allow your eggs to poach for about 4 minutes then remove. The yolks will still be slightly runny at this point which is what you want so that it will create almost a sauce-like effect with the roasted veggies.
  9. To plate, add the roasted potatoes and broccoli to the bottom of a shallow bowl. Top with the salmon and then place the poached egg on top. Enjoy!
Share this Recipe
Written by

Leave a Reply

Your email address will not be published. Required fields are marked *

Get more stuff like this
in your inbox

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

Rachel Gatalica

Welcome to Cooking in Cleveland! I want to share delicious, healthy and approachable recipes with you. I want to help highlight local Cleveland artisans and events and put a focus on using local foods!
  • While on the #Whole30 challenge, the unthinkable happened…I learned to LIKE cauliflower.  I blame this recipe and some of the other stir fry dishes we made that used fresh cauliflower rice.

This dish is mostly #Whole30 compliant except for any additions you might make to this recipe such as #Sriracha for added heat or swapping soy sauce instead of the coconut aminos.

Check out the link in my bio and let me know what you think!

#Whole30 #Sriracha #StirFryMadeEasy #FreshFood #CookingInCleveland #QuickDinner #WeeknightWarrior #DinnerUnder30
  • Oooh baby tomorrow we're back...and we're turning this shitload of vegetables into a delicious (and quick) dinner tomorrow. .
For real, under 35 minutes from start to finish and hacks to make it even easier if you're feeling super lazy. .
Check back tomorrow 😘
.
#Whole30 #Sriracha #StirFryMadeEasy #FreshFood #CookingInCleveland #QuickDinner #WeeknightWarrior #DinnerUnder30
  • Today marks #day30 on my #Whole30 challenge!  To celebrate, i’m sharing one of my favorite #Whole30 compliant recipes.
.
This yummy soup comes together in no time and can be made from staples you can likely find in your pantry, garden or local farmers market!
.
Check out the link in my bio for the recipe!! Also if you haven’t signed up for our email blasts yet, make sure you check out the widget at the bottom of the website!  We’re sending monthly recaps of all the recipes we post as well as links to our social media pages.

#CookinginCleveland #whole30 #healthydinner #grainfree #dairyfree #dairyfreedinner #CLEfoodblog #foodblog #recipetesting #eatyourcolors #soup
  • This week on Cooking In Cleveland, i’m sharing a really healthy and quick dinner that is equal parts filling and delicious.  I’m also talking a little bit about the #Whole30 challenge that we’re in the middle of and being honest about some of the highs and lows we’ve experienced on the plan.

This recipe is a really delicious grain-free dinner option and I’m wiling to bet you won’t really miss the pasta.  Click the link in my bio to check out the recipe!

#cookingincleveland #whole30 #zoodles #healthydinner #grainfree #dairyfree #dairyfreedinner #CLEfoodblog #foodblog #recipetesting #eatyourcolors
  • After a break last week I am back and sharing a yummy pasta dish!  We’re not just cooking with wine this week, i’m also talking about a yummy Italian wine that I paired with this meal.

Click on the link in my bio to check out the recipe.  Make sure you let me know if you decide to either try the pasta or just the wine!

#cookingincleveland #winenot #ItalianWine #PastaPlease #CleFoodBlogger #delightfuldinner #foodblog #drunknoodles
  • Want a sneak peek of tomorrow’s recipe post?  It’s too good not to share!  The recipe will go live at 5 am and the link will be posed in my bio.

#drunknoodles #CookingInCleveland #SneakPeek #SundayDinner #homemadeitalian #CleFoodBlog #FoodBlogger #recipetesting #deliciousdinner
  • Starting our #whole30 a week from tomorrow and trying to plan out some more plant focused recipes in the meantime.  This BBQ chicken salad was full of flavor and healthy crunchy vegetables.  Thinking of sharing the recipe soon...can you call a salad a recipe?
  • Last night was epic!  Thanks to @altonbrown for putting on such an amazing show!! #cookingincleveland  #altonbrownlive #cleveland  #clevelandblogger #CLEfoodblog
  • My go-to tomato sauce and meatball recipe is live on the blog today!  We're kicking the heath factor up a notch by using ground turkey to make the meatballs.  Also the sauce can be made almost completely with pantry staples!

This is a yummy crowd-pleasing recipe that you won't want to miss out on.  The link is in my instagram bio.

#CookinginCleveland #CLEFoodblog #FoodBlogger #SundayDinner #Spaghetti #HealthyEats #HomemadeItalian #recipetesting #deliciousdinner #familymeal
  • Let’s get sauce-faced, guys!  Posting my favorite meatball and tomato sauce recipe on the blog tomorrow.  For now, here’s a teaser-pic.

Link to the blog and other recipes is in my bio now!

#CookingInCleveland #SauceFaced #SundayDinner #homemadeitalian #CleFoodBlog #🍷 #🍝 #FoodBlogger #recipetesting #deliciousdinner

Get more stuff like this
in your inbox

Subscribe to our mailing list and stay up to date on posts directly to your email inbox.

Thank you for subscribing.

Something went wrong.