These AIP, paleo and Whole30 Roasted Veggie and Salmon Bowls are made with earthy and sweet root vegetables, curly kale, herbed baked salmon and a delicious cilantro lime sauce.
Who doesn’t love a good bowl for dinner? I love making a large batch of these roasted vegetables to use in this bowl as well as to pair with other meals throughout the week. In these Roasted Salmon and Veggie Bowls, the combination of these sweet and earthy root vegetables nicely complements the kale, avocado cilantro lime sauce and delicious salmon that is seasoned with garlic, lime and fresh herbs.
This is a great dish to meal prep some of the components ahead of time. These sturdy root vegetables hold up well in the fridge for a few days, as does the cilantro lime sauce to speed up dinner on the weeknight.
Here’s what you need for these Roasted Veggie and Salmon Bowls:
- beets
- parsnips
- carrots
- red onions
- kale (or arugula, spinach or another leafy green)
- salmon fillets
- olive oil
- garlic
- lime juice
- coconut aminos
- cilantro
- avocado
FAQs for these Roasted Salmon and Veggie Bowls
Can I substitute any of the root veggies?
Yes, this dish is very customizable. Don’t have beets? Try butternut squash. No parsnips? Try sweet potato. Feel free to swap out the root veggies for any other starchy vegetables of your choice, bu you want to ensure that they have similar cooking times.
Can you use a different fish?
Yes! Rainbow trout and arctic char both work really well in place of salmon. Depending on the size of your fillets, you might need to adjust the cooking time.
How do I store this dish?
I recommend storing the roasted veggies and massaged kale or other leafy green separate. Both keep well in sealed containers in the fridge for about 3 days. When ready to serve, simply reheat the root veggies and mix with the greens. In my opinion, the fish is always best fresh but leftovers are fine for one day in the fridge. The cilantro-lime sauce will last 4-5 days in the fridge.
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Roasted Veggie and Salmon Bowls (AIP, paleo, Whole30)
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
These AIP, paleo and Whole30 Roasted Veggie and Salmon Bowls are made with sweet root vegetables, kale, herbed baked salmon and a cilantro lime sauce.
Ingredients
Bowl Base
- 1 large parsnip, chopped into 1/2 inch pieces
- 1 large beet (red or yellow), chopped into 1/2 inch pieces
- 3 medium carrots, chopped into 1/2 inch pieces
- 1 small red onion, chopped
- 3 TBSP olive oil, divided
- 1/2 tsp garlic powder
- 3/4 tsp sea salt, divided
- 4 cups kale, arugula or spinach, roughly chopped
Salmon
- 4 fillets of salmon, ~6oz each
- sea salt
- 1.5 TBSP olive oil
- 1 TBSP freshly squeezed lime juice
- 2 TBSP coconut aminos
- 1/2 tsp lime zest
- 1 clove garlic, crushed
- 1/4 cup cilantro, chopped
Cilantro Lime Sauce
- 1 avocado
- 1/4 cup cilantro, finely chopped
- 2 TBSP water
- 1.5 TBSP freshly squeezed lime juice
- 1 clove garlic, crushed
- 1/2 tsp sea salt
- 1 TBSP olive oil
Instructions
Bowl Base
- Preheat oven to 400F.
- Add chopped root vegetables and red onion to one large or two smaller sheet pans and drizzle with 2 TBSP of the olive oil.*
- Sprinkle vegetables with garlic powder and 1/2 tsp of the sea salt.
- Bake on the lower rack of your oven for 30-35 minutes, flipping once at the halfway mark.
- While the vegetables roast, add chopped kale to a large bowl and drizzle with the remaining 1 TBSP of olive oil. Sprinkle the remaining 1/4 tsp of salt onto the kale and use your hands to massage 3-5 minutes until the kale begins to break down and soften.
- If serving immediately, add veggies to bowl of kale once they’ve finished and add a pinch more salt. Otherwise, store each component separately in a sealed container in the fridge.
Salmon
- Preheat oven to 350F
- Generously sprinkle fillets of fish with sea salt and place (skin side down if skin is on) into a baking dish.
- To a small mixing bowl combine freshly squeezed lime juice, coconut aminos, lime zest, garlic and chopped cilantro.
- Pour mixture on top the fish and bake 15-18 minutes on the middle rack of your oven.**
- Serve immediately on top veggie bowl and drizzle with cilantro-lime sauce.
Cilantro-Lime Sauce
- In a large bowl or food processor, combine avocado, cilantro, water, freshly squeezed lime juice, crushed garlic, sea salt and olive oil until smooth and well combined. Adjust consistency as desired with more water and/or olive oil.
Notes
* Roasting the vegetables directly on the baking sheet helps them to get nice and caramelized. You want to ensure that you’ve cut the vegetables into relatively similar sizes so that they cook evenly and that you avoid crowding the pan so that the vegetables roast rather than steam.
** Note that this time range is for salmon that is just about 1-inch thick. Cooking time will very depending on the thickness of your fillets so check salmon early to ensure it doesn’t overcook.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Mains
I am a HMD devotee and have been making Nicole’s recipes for the last few years. Happily, my partner is learning to cook and started with this recipe! It was delicious and I was very happy to receive! They tripled the root vegetables in order to fold them into other meals. Delightful!
Very delicious bowl. Love the flexibility to swap vegetables. I used sweet potatoes, red beets, carrots, and yellow anion. I am a cilantro lover therefore, I will definitely use this recipe again! Thank you.
this recipe was so yummy! It was very easy to make, and the sauce made the meal.
So glad you enjoyed Gabby. Thanks so much for taking the time to leave a review.