These sweet n’ spicy Jerk Salmon Quinoa Bowls just made meal prep and weeknight dinners even tastier. We’re talking fresh salmon fillets slathered in a jerk-spiced glaze along with roasted sweet potatoes and spinach over fluffy quinoa. A quick, easy, high-protein, low-fat, nutrient-rich recipe perfect for any night of the week!
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What You’ll Need…
The three main components of this dish – the fish, vegetables and quinoa – come together really easily with only about 15 minutes of active prep time. Plus, these bowls are totally customizable depending on what’s in your pantry and fridge. The first step is to whisk the 5-ingredient glaze together (s&p doesn’t count in my book) and slather it all over the salmon fillets. You can prep the fish a few hours ahead and leave uncovered in the fridge. However, be sure to let the salmon sit out at room temperature a good 30 minutes before popping in the oven for even cooking.
The salmon can hang out on the counter while you prep the sweet potatoes, which are simply tossed in olive oil and sprinkled with a bit of jerk seasoning and s&p. The salmon and sweet potatoes bake at the same temperature but the sweet potatoes get a head start since they take longer.
As far as the quinoa goes, you can get that started at any point if you don’t already have some on hand. Cooked quinoa will last in the fridge up to seven days.
When the sweet potatoes are nice and tender, they get pushed to one side of the baking sheet and the spinach is added to the other side with a little more olive oil, and of course, salt and pepper. Fresh baby spinach leaves will begin to wilt in just a couple of minutes.
Putting it all together…
The salmon goes in the oven when the sweet potatoes are almost done. After about eight minutes, I switched the oven to broil on high for 2-3 minutes to get the glaze bubbly and slightly charred. The salmon will be tender and just barely opaque in the center.
To put it all together, it’s just a matter of layering the veggies over the quinoa and topping with a salmon fillet. I’m a big fan of garnishing this with sliced green onion, cubed avocado, fresh herbs and a squeeze of lime.
As mentioned above, these Jerk Salmon Quinoa Bowls are totally customizable. Replace quinoa with brown or white rice, or couscous. Other vegetables include roasted butternut squash, kale, Brussel sprouts, mushrooms, bell peppers and onion. Go with whatever your gang likes best! Happy cooking, friends!!
More Mouthwatering Fish Recipes
We’re huge fish fans and I can easily become a pescatarian especially once we’re empty nesters. My husband may be less excited about that, but oh well. Check out these tried-and-true recipes!
Jerk Salmon Quinoa Bowls with Sweet Potatoes and Spinach
Jerk Salmon Quinoa Bowls
- 6 tablespoons olive oil, divided
- 2 tablespoons jerk seasoning, divided
- 1 tablespoon honey or agave
- 2 teaspoons smoked paprika
- Juice of 1 lime, plus extra wedges for serving
- Kosher salt and black pepper
- 4 fillets of salmon, about ¾-inch thick and 6 ounces each
- 1 ¼ pounds sweet potatoes, cut horizontally into ½-inch coins
- 4 ounces baby spinach
- 4 cups cooked quinoa, couscous or rice
- Cubed avocado
- Sliced green onions
- Lime wedges
- Fresh cilantro, basil and/or parsley
- Preheat oven to 425 degrees F. Have one rack in top third of oven and another rack in the bottom third.
- Line a rimmed, broiler-safe sheet pan with aluminum foil.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 ½ tablespoons jerk seasoning, honey or agave, paprika, lime juice, and pinch of salt and pepper until well combined.
- Place salmon fillets, skin-side down on prepared sheet pan.
- Slather jerk-spiced glaze all over the salmon fillets with your hands or a brush. (Salmon can be prepped a few hours ahead. Let stand at room temperature 30 minutes before cooking.)
- Place the sweet potatoes on a separate large rimmed, sheet pan and drizzle with 2 tablespoons of olive oil. Sprinkle sweet potatoes with remaining ½ tablespoon jerk seasoning and generous pinches of salt and pepper. Toss until well coated and spread the coins in a single layer.
- Bake sweet potatoes in preheated oven for 20-25 minutes or until a knife is easily inserted, stirring halfway through cooking time.
- When sweet potatoes are tender, push them to one side of the rimmed baking sheet and evenly spread out the baby spinach on the other side. Drizzle remaining 2 tablespoons olive oil over the spinach and season with salt and pepper.
- Return sheet pan to the oven and roast 2-3 minutes until spinach is wilted. Stir the spinach around after removing the pan from the oven.
- Place the prepared salmon on the top rack in the oven after the sweet potatoes have been in for at least 18-20 minutes and move the sweet potatoes to the bottom rack. Maintain oven temperature of 425 degrees F. Bake the salmon 8 minutes.
- Switch oven to broil on high (sweet potatoes and spinach should be out of the oven at this point) and broil 2-3 minutes until glaze is bubbling and salmon is tender and barely opaque in the center.
- To serve, spoon about 1 cup of quinoa in a bowl, top with a salmon fillet, roasted spinach and sweet potatoes, a squeeze of lime and other suggestions above as desired. Enjoy!
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