Ginger Soy Salmon & Quinoa Bowl with Roasted Mango & Broccolini

This nutrient dense dish melds together savory and sweet flavors. Decadently sweet roasted mango is the crown atop crisp roasted broccolini and mouthwatering salmon, all resting on a fluffy bed of quinoa.

Grain bowls are by far one of my favorite meals. You get a delicious combination of flavors in every bite, plus there’s so many different options! Another perk is that it’s easy to keep all the parts separate too, for those who maybe don’t want a taste of everything in one bite. It’s so easy to make a beautifully balanced bowl, and they’re so much fun too!

To start things off, we need to marinate our salmon. Whisk together your olive oil, soy sauce, fresh ginger, garlic, green onions, and red pepper flakes until everything is nice and mixed.

You can marinate your salmon fillets in a silicone or plastic bag, or in a shallow, covered dish. Whatever you prefer! Just make sure that the fillets are well covered with marinade, and pop them into the refrigerator. You should marinate them for at least 2 hours, though overnight is better (just keep it to less than 48 hours).

Once your salmon is well marinated, you can begin preparing everything else for this recipe. The most time consuming part is, of course, chopping all your vegetables and the mango. Mango can be a bit tricky to cut up since it has a large, oblong seed in the middle. I generally cut off each side of the mango, score cubes with my knife, and then flip the mango inside out to cut the cubes off (see the picture for a better idea of what this looks like). I’ve also included a link to more detailed mango cutting instructions in the recipe itself if you need more guidance.

Then, preheat your oven to 400 degrees Fahrenheit and line two baking sheets with tin foil or parchment paper. You’re going to want to make sure that you have everything prepared and ready to go with this recipe before you start roasting. Everything can be cooked at approximately the same time, so you need to have things ready to go in the oven at the right times!

The first thing that needs to go in the oven is your mango. Make sure to only use one half of the baking sheet, as we’re going to put the salmon on the other half. This is also a good time to start cooking your quinoa on the stove.

Once the mango has been in the oven for about 5 minutes, your second baking sheet with the broccolini and purple onion can go in the oven. Salmon cooks very quickly, so you’ll want to make sure that you wait until everything only needs to be roasted for another 15 minutes before adding your salmon to the oven. If something gets done more quickly than it was supposed to, transfer it to a bowl and cover it to help keep it warm.

Once everything is cooked, it’s time to build your bowl (or plate)! Start with a bed of quinoa, then layer on some roasted broccolini and onion and salmon. Top with the roasted mango, and enjoy!

If you liked this recipe, please be sure to share it with your friends and family.  You can also leave me a review in the comments below!  If you try this recipe, tag me on social media with your creation at @HookomOnHealth, or use the hashtag #HookomOnHealth.  I’d love to see how you’re enjoying this recipe!

Print Recipe

Ginger Soy Salmon & Quinoa Bowl with Roasted Mango & Broccolini

This nutrient dense dish melds together savory and sweet flavors. Decadently sweet roasted mango is the crown atop crisp roasted broccolini and mouthwatering salmon, all resting on a fluffy bed of quinoa.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Course: Main Course

Keyword: broccolini, grain bowl, mango, quinoa, roasted mango, salmon

Servings: 4 people

Author: Amanda Hookom @HookomOnHealth

Ingredients

Salmon

• 1 lb salmon
• 1/4 cup olive oil
• 2 tbsp low-sodium soy sauce
• 1 tbsp fresh ginger grated
• 3 green onions chopped
• 2 cloves garlic minced
• 1/4 tsp red pepper flakes

Mango

• 1 cup fresh mango cubed (~1/2 inch cubes)
• 1 tbsp olive oil
• 2 tsp brown sugar
• 1/4 tsp salt

Quinoa

• 1 cup red quinoa rinsed

Broccolini

• 1/2 lb broccolini
• 1 purple onion chopped
• 1 tbsp olive oil
• 2 cloves garlic minced
• 1/4 tsp ground black pepper

Instructions

• To marinate the salmon: whisk together olive oil, soy sauce, fresh ginger, garlic, green onions, and red pepper flakes until combined.  Marinate salmon fillets for at least 2 hours (overnight is best).
• Preheat oven to 400 degrees Fahrenheit and line two baking sheets with tin foil or parchment paper.
• Drizzle mango with olive oil and coat with brown sugar and salt.  Spread evenly onto half of the first prepared baking sheet and roast for 20-30 minutes or until edges start browning.
• Place marinated salmon fillets onto the other half of the first baking sheet for the final 15 minutes of roasting or until salmon reaches an internal temperature of 145 degrees Fahrenheit.
• Place rinsed quinoa and 2 cups of water into a medium saucepan and bring to a boil.  Then cover, reduce heat to low and simmer until quinoa is tender and all the water has been absorbed, about 15-20 minutes.
• Toss broccolini and purple onion with olive oil, garlic, and black pepper and spread evenly onto the second baking sheet.  Roast for 15-20 minutes or until broccolini can be easily pierced with a fork.
• Once everything is cooked, layer individual bowls or plates with quinoa, roasted vegetables, and salmon, top with roasted mango and serve.

Video

Notes

• Regular broccoli can be used instead of broccolini, all cooking instructions should be the same.
• White or other colors of quinoa can be used instead of red.  I chose red for this particular recipe because it maintains its texture better.
• Farro, brown rice, or another whole grain can be used instead of quinoa, if desired.
• For tips on how to cut up a mango, visit this link.