Roasted Salmon & Veggie Bowl with Sesame Orange Sauce

Not your average quinoa bowl, this version spoons a warm sesame sauce spiked with refreshing orange over wild salmon and a bevy of tender veggies.

Prep Time
25 min
40 min


  • 1/2 cup quinoa, rinsed 
  • 4 5-oz pieces wild salmon
  • 1/4 tsp sea salt, divided
  • 1/4 tsp ground black pepper, divided
  • 1/4 cup sesame oil
  • 2 oranges, zested and juiced
  • 2 tbsp rice vinegar
  • 1 tbsp reduced-sodium soy sauce
  • 2 tsp grated ginger
  • 2 tsp raw honey
  • 1 tsp arrowroot starch (TRY: Bob's Red Mill Arrowroot Starch)
  • 1 tbsp avocado oil or extra-virgin olive oil
  • 12 oz baby bok choy, trimmed and leaves separated
  • 6 oz oyster mushrooms, trimmed
  • 4 oz snap peas
  • 1 tbsp sesame seeds


1. Cook quinoa according to package directions.

2. Meanwhile, preheat oven to 400°F. Line a baking sheet with parchment paper. Place salmon on baking sheet and season with one-half of each salt and pepper. Bake 8 to 10 minutes, or until just cooked through. 

3. Meanwhile, in a small bowl whisk together sesame oil, orange zest and juice, vinegar, soy sauce, ginger, honey, arrowroot and remaining one-half of each salt and pepper. Set aside.

4. In a large skillet over medium-high, heat avocado oil. Add bok choy and cook, stirring as needed, for 3 minutes. Add mushrooms and snap peas; cook for 3 minutes more, or until all vegetables are tender. Transfer to a plate.

5. Into same skillet, pour in sauce mixture; heat on medium for 2 minutes, whisking until thickened. 

6. Divide vegetables, quinoa and salmon between bowls. Spoon sauce over top and sprinkle with seeds.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 480
  • Carbohydrate Content 29 g
  • Cholesterol Content 66 mg
  • Fat Content 25 g
  • Fiber Content 5 g
  • Protein Content 35 g
  • Saturated Fat Content 4 g
  • Sodium Content 439 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 11 g
  • Polyunsaturated Fat Content 9 g