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1Mar, 23
Clean Food Love
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Honey Salmon Bowls

Salty + Sweet + Garlicky = Flaky + Delicious + melt-in-your-mouth salmon bites nestled in perfectly balanced quinoa + veggie bowls then drizzled with the most flavorful, crave-able, homemade dressing to compliment your roasted fish.

Tastier (and better for you) than ANYTHING you can order from takeout. That is my promise.

I could eat this meal once each and every week…it’s really really good!

If you’re a Salmon Lover, then you gotta try this marinade/dressing! You’ll be licking your bowl and wish you had more!

Tip: feel free to double the recipe and make additional dressing for other meals, just don’t allow your dressing to touch the raw fish at any time.

These PERFECTLY portioned bowls are EXCELLENT for a healthy family dinner. Even better if you can prep a few of the ingredients ahead of time so they come together quickly after a long workday.

Tell me if you can relate to this…

A lot of people tell me one of the reasons they don’t meal prep is because either they or someone in their home won’t eat leftovers.  Completely understandable!

But guess what?

It’s still possible to get all of the timesaving and stress-busting benefits of meal prepping WITHOUT having to eat last night’s dinner!

Here’s how: instead of cooking ENTIRE meals in advance, you cook and/or prep your INGREDIENTS separately ahead of time.

Prep Proteins (marinate your fish or chicken the night before) I often like to cook my proteins immediately before eating dinner, but I’ll still take some time to chop or marinate them ahead of time.

Cook your carbs like butternut squash, brown rice, quinoa, etc. Store them separately in sealed containers in the fridge (or freezer).

Pre-chop your veggies. Store separately in airtight containers in the fridge.

Then, just before it’s time to eat, just assemble the meal from your prepped ingredients. The most you might need to do is cook your protein.

Does this sound like a more appetizing way to look at prepping ahead?

💡Some Helpful Prepping Ideas:

For this specific recipe below, cook your quinoa earlier in the week and keep it in the fridge. Quinoa stays great in the fridge for up to a week, best enjoyed within 5 days.

Marinate your cubed salmon in the fridge the night before. It is safe to marinate salmon in the fridge overnight. The USDA food safety information suggests that you can keep raw fish in the fridge for 1 to 2 days. Any longer and it should be frozen instead. All you’ll need to do is roast it when you’re ready to eat, which takes about 10 minutes.

Wash and chop your veggies and fruits ahead of time. Store them separately in containers in the fridge so they’re ready whenever you are.

The dressing is made and waiting in the fridge. Just bring it back to room temperature and give it a good stir or shake before enjoying it.

Having everything prepped and on standby makes throwing together a balanced meal fast and easy.

Do you see how this method of “food prepping” can still result in very fresh tasting (aka: not leftover) meals?!

A chef friend of mine once told me:

“Cooking is easy. All you have to do is make sure all of the ingredients taste good. If they all taste good, then your meal will taste good.”
And it’s true!

You now have the basic instructions for my personal go-to meals when I’m busy: the Anything Bowl!

The Anything Bowl is definitely NOT gourmet, but it is delicious.

All you do is combine a perfect portion of each of your choice of protein, complex carbs, and vegetables in a bowl, and (this is the key) top it with your favorite healthy sauce, herbs, dressing, and/or seasonings.

Heat it up if you like, and et voila! It’s time to eat.

🐟Wild salmon contains an antioxidant called astaxanthin. This is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I try to purchase salmon when I notice wild-caught salmon is on SALE. If it’s a really great sale, then maybe I’ll even stock the freezer, too.

Salmon makes almost every “superfood” list out there – especially if you are talking about wild-caught salmon.

Not only is it loaded with protein and heart-healthy omega-3 fatty acids, but it contains a long list of vitamins and minerals – especially B vitamins and potassium.

It’s linked with a lower risk of heart disease, and its healthy fats mean it’s good for your brain health.

✅ TIP: Whenever possible, get wild-caught salmon as it is more nutrient-dense.

It’s delicious in sushi, grilled, baked, or broiled – and when it’s cooked, the leftovers are amazing in salad or tacos the next day!

⁉️ When is the last time YOU had salmon!?


4 servings


  • 4 Tbsps avocado oil or extra virgin olive oil
  • 3 Tbsps coconut aminos, Braggs liquid aminos, low sodium soy sauce, or tamari
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 4 Tbsps raw honey
  • 1 Tbsp dijon mustard
  • 1½ lbs skinless salmon, cut into 1-inch cubes
  • 1 large fresh lemon, juiced
  • 2 cups cooked quinoa
  • 1/4 head purple cabbage, very thinly sliced
  • 1 English cucumber, chopped
  • 1 small red onion, diced
  • 2 kiwis, peeled and diced

Optional garnish:

  • sea salt flakes
  • crushed chili to taste
  • sesame seeds


Place your cubed salmon in a medium bowl.

In a separate small bowl, whisk together the oil, coconut aminos, all seasonings, honey, and dijon mustard.

Drizzle half of this mixture over the salmon cubes and toss them very well to coat.

At this point, you may marinate your salmon overnight in a sealed container, or simply allow it to marinate for 20 minutes before roasting.

Into the remaining untouched half of your dressing mixture, add in your fresh lemon juice and whisk well to incorporate.

Refrigerate this portion to use as dressing for your finished bowls.

Once you’re ready to roast your salmon:

Preheat your oven to 425 degrees f and line a large sheet pan with parchment paper.

Transfer the coated/marinated salmon to your prepared sheet pan and spread the pieces leaving some space in between.

Roast for 10-12 minutes, or until lightly charred and flaky.

Meanwhile, divide your cooked quinoa equally among four serving bowls, and top with sliced cabbage, cucumber, red onion, and kiwi.

Add your roasted salmon equally to your bowls then drizzle with the refrigerated dressing as desired.

Sprinkle with sea salt flakes, sesame seeds, and crushed chili flakes if desired.



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