Autumn Harvest Salmon Bowls
Prep 20 min · Cook 25 min · Serves 4 · medium
A nutrient-dense, satiating dinner perfect for breaking your intermittent fasting window. This seasonal bowl features baked salmon, roasted fall veggies, and a creamy avocado dressing to keep you full for hours.
Ingredients
- 4 salmon fillets
- 3 cups sweet potatoes, cubed
- 2 cups brussels sprouts, halved
- 1 avocado
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- to taste salt and pepper
Instructions
- 1
Preheat oven to 400°F. Toss the sweet potato cubes and brussels sprouts with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, until tender and lightly browned.
- 2
Meanwhile, season the salmon fillets with salt and pepper. Bake for 12-15 minutes, until cooked through.
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