Chimichurri Salmon Bowl

This Chimichurri Salmon Bowl is the kind of midlife meal that checks every box: protein-packed, fiber-filled, wildly flavorful and designed to support women through perimenopause and menopause without tasting like “health food.”

Salmon delivers omega-3 fatty acids and high-quality protein to support brain health, heart health, muscle maintenance and inflammation balance — all especially important as estrogen shifts can impact metabolism, mood and energy.

Sweet potatoes bring slow-burning carbohydrates, fiber and vitamin A to support blood sugar balance, gut health and healthy skin, while mushrooms provide antioxidants, immune-supporting compounds and key minerals that help nourish the body through hormonal change.

Fresh spinach adds iron, folate and magnesium for energy and muscle function, and creamy avocado delivers healthy fats and fiber to support satiety, hormone health and cardiovascular wellness.

Finished with bright, herbaceous chimichurri and roasted in heart-healthy extra virgin olive oil, this nourishing salmon bowl is rich in nutrients that support metabolic health, immune function and healthy aging in midlife. In other words: comfort food with a wellness degree.

Cook Time: 20 - 25 minutes | Prep time: 15 - 20 minutes | Serves/Serving: Serves 4 | Chimichurri (~ 1 cup)

Ingredients

Salmon & Veggies Ingredients
• Extra virgin olive oil for roasting
• Salt and pepper
• 1 large sweet potatoes, cut into about 1/2 inch dice
• 8 ounces mushrooms (Cremini, Portobello, Maitake/Hen of the Woods)
• 1 pound salmon (wild caught is amazing!), cut into 4 equal portions
• 5 ounces fresh spinach, cut into about 1/2 inch ribbons
• 2 small avocados, cut into about 1/2 inch dice
• Chimichurri (recipe follows)

Chimichurri Ingredients
• 1/2 cup Italian parsley, finely chopped
• 2 cloves garlic, finely minced
• 3 tablespoons shallots, finely chopped
• 1 tablespoon fresh oregano, finely chopped
• 3 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• Juice of 1/2 lime
• 1/2 teaspoon salt
• 10 grinds of black pepper

Instructions

Salmon & Veggies Instructions:
1. Heat oven to 350.

2. Toss sweet potatoes with olive oil, salt and pepper. Spread in an even layer on a sheet tray. Toss mushrooms with olive oil, salt and pepper.

3. Spread in an even layer on a sheet tray. Roast veggies for 20-25 minutes, until tender and browned in the edges.

4. Meanwhile, place salmon on a sheet tray. Coat with olive oil, salt and pepper. Roast for 12-15 minutes. We like when it’s still a little pink in the middle. But, you do you.

5. In a large bowl toss together the spinach, roasted veggies and a couple of heaping spoonfuls of the Chimichurri.

6. Divide mixture into four bowls. Top with salmon, avocado, and a generous spoonful of Chimichurri.

Chimichurri Instructions:
1. Whisk all ingredients together.

2. Store in an air tight container in the fridge for 3-4 days.

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