Mojo Salmon Bowls with Roasted Sweet Potatoes & Broccoli
I do my best as chief meal planner to vary our protein sources over the course of the week. While, yes, just getting protein on the plate is a major win, there are SO many benefits in mixing up where you are getting it from! Grass-fed beef, pastured chicken and turkey, high quality dairy and eggs, pastured pork, wild caught seafood, and even grass-fed lamb every so often make up our protein menu. Each one has a diverse amino acid profile, minerals, and fat soluble vitamins. I find that seafood is the hardest for families to add in their repertoire, but really is the simplest (and quickest!) to cook of all of them! Salmon cooked in the oven and served over rice with roasted seasonal veggies is a staple meal for us and one that I turn to when I have less than 30 minutes to put dinner together. This version switches the rice for roasted sweet potatoes and broccoli drenched in a delicious herby, tangy mojo sauce (mostly for the adults) while the pickier palates prefer a dousing of sweet savory coconut aminos.
Ingredients:
Makes 4 servings
Salmon:
4 4 ounce salmon filets
1/2 teaspoon each of cumin, paprika, garlic, and salt
Roasted Veggies:
2 large sweet potatoes, cut into bite size cubes
1 head of broccoli, cut similarly (or a small bag of frozen broccoli)
1 tablespoon olive oil
1 teaspoon salt
Mojo Sauce:
1/2 cup yogurt
1 tablespoon olive oil
juice from one large orange
1 tablespoon white wine or apple cider vinegar
1 clove garlic
¼ cup cilantro
½ teaspoon salt
Directions:
Preheat your oven to 425 degrees F and line two baking sheets with parchment paper. On the largest baking sheet, toss the sweet potatoes and broccoli with olive oil and salt. Pop it in the oven to roast for about 20 minutes. While that’s cooking, put your salmon filets on the smaller baking sheet skin side down. Drizzle a bit of olive oil on top and evenly distribute the seasoning over top. Pop that into the oven after the 20 minutes of veggie roasting. You’ll cook both the veggies and salmon for another 15 minutes. While those are cooking, mix your mojo sauce together in the blender until smooth. Now you’re ready to serve once the salmon and veggies are done. Make your bowls and enjoy!
