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BBQ Salmon Bowls

My BBQ Salmon Bowls cover all the bases with greens, protein, complex carbs and tons of flavor. A must-make meal perfect for any time of year, but especially with summer right around the corner.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2
Author Rachael DeVaux

Ingredients

For the BBQ Rub:

  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon freshly ground black pepper

For the Salmon:

  • 2 (6-ounce) thick, wild-caught salmon filets
  • 1 tablespoon avocado oil
  • 1/2 teaspoon salt
  • 2 tablespoons barbecue sauce I like Primal Kitchen brand

For the Sweet Potatoes:

  • 1 large sweet potato sliced into 1/4-inch-thick moons
  • 1 tablespoon avocado oil

For the Bowls:

  • 6 cups packed spring mix, arugula, or mixed greens
  • 1/2 cup torn fresh herbs (cilantro, basil, etc.)
  • 1 honey crisp apple sliced into 1/4-inch-thick slices
  • 1/4 cup chopped, toasted walnuts
  • 1 small avocado thinly sliced
  • Extra-virgin olive oil for drizzling
  • Fresh lemon juice for drizzling

Instructions

  • Preheat the oven to 425. Line a baking sheet with parchment paper and set aside.
  • Make the BBQ Rub by mixing together in a small bowl, the smoked paprika, chili powder, garlic powder, onion powder, and pepper. Set aside.
  • Add the sweet potatoes to the parchment paper-lined baking sheet. Drizzle with avocado oil, 2 teaspoons of the barbecue rub, and salt. Toss to combine.
  • Transfer to the oven and bake on the middle rack for 10 minutes.
  • Carefully remove the baking sheet from the oven and move the sweet potatoes to one side of the sheet.
  • Add the salmon filets to the sheet pan, skin side down. Drizzle the avocado oil over the salmon fillets, massaging it into the flesh. Season with salt, and coat liberally with the remaining BBQ spice rub.
  • Transfer the sheet pan back to the oven and bake for 10 minutes.
  • Remove from the oven once more, then baste BBQ sauce onto each salmon fillet. Transfer the sheet back to the oven and cook for 5 more minutes, until the fish easily flakes when pressed with a fork and the sweet potatoes are charred in places. Allow to cool slightly before assembling the bowls.

Assemble the Bowls:

  • Divide the greens and herbs evenly between two shallow bowls. Top with the salmon, sweet potatoes, apple, walnuts, and avocado. Drizzle the bowls with olive oil and lemon juice. Enjoy!