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Orange salmon ginger bowl.
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Orange Ginger Salmon Bowls

These Orange Ginger Salmon Bowls are my new favorite weeknight dinner! Flaky, saucy salmon and crispy roasted veggies are drizzled with the most incredible orange ginger sauce, and everything bakes together on ONE sheet pan, so prep is minimal, and cleanup is even easier. And with 53 grams of protein, I could honestly eat this every single week. Whether you're making these for an easy weeknight dinner or meal prepping for the week ahead, I promise this one is going on repeat!
Course Main Course
Cuisine American, Asian
Diet Gluten Free
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 655kcal
Author Christine McMichael

Equipment

Ingredients

Sauce

  • 1 Tablespoon orange zest
  • 1/4 cup plus 2 Tablespoons orange juice freshly squeezed or from the bottle
  • 1 Tablespoon freshly grated ginger or minced ginger
  • 1/4 cup honey
  • 1 Tablespoon tamari or soy sauce
  • 2 teaspoons toasted sesame oil
  • 4 garlic cloves minced
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon pepper
  • 2 teaspoons cornstarch mixed with 2 teaspoons water

Salmon

  • 2 pounds salmon skin removed and cut into 1-inch cubes
  • 1 teaspoon avocado oil
  • 1/2 teaspoon fine sea salt

Veggies

  • 2 Tablespoons avocado oil
  • 3 cups chopped broccoli florets or a 12 ounce bag cut florets
  • 2 red bell peppers sliced into about ½” wide strips
  • 1 medium yellow onion halved and sliced into about ½” wide strips
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper

Bowls

  • 2 cups cooked quinoa
  • 2 green onion thinly sliced
  • 2 Tablespoons sesame seeds lightly toasted if desired

Instructions

  • In a medium pot, whisk together the sauce ingredients. Heat over medium-high, whisking often until it begins to simmer. Turn the heat to low and simmer until thickened, about 2-3 minutes, mixing occasionally. Turn off the heat and set aside.
  • Preheat the oven to 375°F. Grease a nonstick baking sheet with cooking spray.
  • Place the Veggie ingredients on half of the pan, toss together and spread into an even layer (on half of the pan).
  • Place the salmon cubs on the other side of the pan and toss with oil, salt and 3 tablespoons of the Sauce. Spread into an even layer (on half of the pan).
  • Bake for 25-30 minutes, until the salmon is cooked through and crispy. Brush the cooked salmon with a bit of sauce after baking.
  • Assemble the bowls – Evenly divide the quinoa, cooked veggies and salmon, and top with chopped green onions and sesame seeds. Drizzle each bowl with the remaining sauce and enjoy!

Video

Notes

  • This recipe is super gingery, which I love! If you are sensitive to ginger, reduce the grated ginger to 1/2 Tablespoon.
  • I found that 2 pounds of salmon was the perfect portion for 4 people. I buy 2 pounds, then remove the skin and cut them into cubes. But you can do 1 1/2 pounds, if desired!
  • Any type of quinoa works great. Or, you can use a quinoa/brown rice instant packet to save time!

Nutrition

Serving: 1serving | Calories: 655kcal | Carbohydrates: 47g | Protein: 53g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 13g | Cholesterol: 125mg | Sodium: 1545mg | Potassium: 1587mg | Fiber: 5g | Sugar: 21g | Vitamin A: 581IU | Vitamin C: 73mg | Calcium: 129mg | Iron: 5mg