Grilled Salmon Quinoa Power Bowl

Ingredients

• 4 (6 oz) skin-on salmon fillets
• 1 tbsp olive oil
• 1 tsp dried dill
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 cups cooked quinoa and wild rice blend
• 1 cup roasted sweet potato cubes
• 1 bunch asparagus, trimmed and roasted
• 1/4 cup pumpkin seeds
• 2 tbsp green herb sauce (e.g., pesto or chimichurri)
• 1/4 cup microgreens

Instructions

1. Preheat oven to 400°F (200°C).
2. Place salmon fillets on a baking sheet, brush with olive oil, and season with dill, black pepper, and salt.
3. Roast salmon for 12-15 minutes until cooked through.
4. Toss sweet potato cubes with olive oil, salt, and pepper, then roast for 20-25 minutes until tender and caramelized.
5. Trim asparagus and toss with olive oil, salt, and pepper. Roast for 15-20 minutes until tender-crisp.
6. Divide cooked quinoa and wild rice blend among four bowls.
7. Top each bowl with roasted sweet potatoes, asparagus, and salmon fillets.
8. Drizzle with green herb sauce and sprinkle with pumpkin seeds and microgreens.
9. Serve immediately.