Garlic Herb Salmon Bowl with Roasted Baby Potatoes, Spinach, and Avocado

Instructions

Step 1. Preheat the oven to 425°F (220°C).

Step 2. Toss the baby potatoes with olive oil, salt, pepper, and garlic powder. Spread them on a baking sheet and roast for 20 minutes.

Step 3. In a small bowl, whisk together the olive oil, soy sauce, honey, garlic, lemon juice, Dijon mustard, paprika, salt, and pepper.

Step 4. Pat the salmon fillets dry and brush them generously with the garlic herb glaze.

Step 5. Remove the potatoes from the oven and turn them. Place the salmon fillets on the baking sheet beside the potatoes.

Step 6. Return the pan to the oven and roast for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Step 7. While the salmon cooks, heat olive oil in a skillet over medium heat.

Step 8. Add the garlic and cook for 30 seconds until fragrant.

Step 9. Add the spinach and sauté for 2–3 minutes until wilted. Season with salt and red pepper flakes if desired.

Step 10. Remove the salmon and potatoes from the oven and let the salmon rest for 2 minutes.

Step 11. Arrange the salmon, roasted potatoes, sautéed spinach, and avocado slices in serving bowls or plates.

Step 12. Spoon any remaining glaze over the salmon and garnish with fresh parsley and a sprinkle of red pepper flakes before serving.

Storage and Reheating Tips

Store leftover salmon, potatoes, and spinach in separate airtight containers in the refrigerator for up to 3 days.

Add fresh avocado just before serving, as it does not store well once sliced.

Reheat salmon gently in a 300°F (150°C) oven for 8–10 minutes to prevent it from drying out.

Roasted potatoes can be reheated in a 375°F (190°C) oven or air fryer for 5–7 minutes to restore crispness.

Sautéed spinach can be reheated briefly in a skillet over low heat or in the microwave.

This meal is also delicious served cold, with the salmon flaked over a fresh salad.