Recipe by Vera Newman

Salmon Power Bowl

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Parve Parve
Easy Easy
4 Servings


- Egg

Sometimes all I crave is a healthy, filling lunch, and this salmon power bowl always hits the spot. With tons of protein, a creamy avocado dressing, and yummy roasted vegetables, you’ll feel so full but not bloated — rather like you just nourished your body and gave it exactly what it needed. I highly recommend using this method for roasting other frozen vegetables. It comes out perfectly every single time!


Roasted Veggies

  • 2 teaspoons garlic powder

  • 1 and 1/4 teaspoons salt

  • 1/2 teaspoon black pepper

Creamy Avocado Dressing

  • 1/2 large ripe avocado

  • 1/4 cup lemon juice

  • 1 tablespoon oil

  • 2 tablespoons mayonnaise

  • 1 cube Gefen Frozen Garlic

To Assemble

  • olive oil, as needed

  • 1-2 radishes, thinly sliced



Preheat oven to 425 degrees Fahrenheit. Arrange broccoli, cauliflower and chickpeas on a baking sheet. Toss with oil and spices and spread evenly. Roast for 35 minutes.


Place all dressing ingredients in a blender and blend until creamy. Alternatively, place ingredients in a large deli container and blend with an immersion blender. Taste and adjust seasoning to your liking.


To make the salmon, heat a frying pan over medium heat. Season salmon with salt and pepper to taste; brush with olive oil. Once the pan is very hot, place salmon skin-side down and cook for five minutes. Flip and cook for an additional four minutes. Remove from heat.


To assemble the bowl, add quinoa to a bowl or plate. Top with roasted broccoli, cauliflower and chickpeas. Add pan-seared salmon, sliced radishes and drizzle with dressing.

Salmon Power Bowl

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