Wild Alaskan Salmon Power Bowls
Since being diagnosed with cancer, I’ve become much more intentional about what I put on my plate. One of the biggest changes I’ve made is focusing on fiber-rich foods, as research continues to point to the important role gut health can play during immunotherapy treatment.
The challenge? Finding meals that support my health goals without feeling like “cancer food”—and finding meals my family of seven will actually eat.
These Wild Alaskan Salmon Bowls have become a favorite around here. They’re packed with fiber from quinoa, broccoli, avocado, and pickled red onions, while the salmon provides healthy fats and plenty of flavor. The smoky, lemony salmon paired with roasted garlic broccoli and creamy avocado feels satisfying and fresh rather than restrictive.
Most importantly, it’s one of those rare meals that checks all the boxes: nourishing, delicious, and family-approved. Because while this diagnosis has changed many things, I still want gathering around the table to feel like a joy, not another thing to navigate.
The Recipe
Wild Alaskan Salmon Power Bowls
Serves 7
Ingredients:
For the Salmon
3–3½ lbs wild-caught Alaskan salmon, cut into portions
3 tbsp extra virgin olive oil
2 tbsp Dijon mustard
4 cloves garlic, minced
Zest of 1 lemon
Juice of ½ lemon
2 tsp smoked paprika
1 tsp sea salt
½ tsp black pepper
For the Quinoa
2 cups dry quinoa
4 cups water or organic chicken broth
Pinch of sea salt
For the Roasted Garlic Broccoli
3 large heads broccoli, cut into florets
2 tbsp olive oil
4 cloves fresh garlic, minced
Sea salt and pepper to taste
Quick Pickled Red Onions
1 large red onion, thinly sliced
½ cup apple cider vinegar
½ cup water
1 tsp sea salt
Bowl Toppings
2 avocados, diced
1 English cucumber, diced
Fresh parsley or dill
Lemon wedges for serving
Lemon Herb Dressing
Whisk together:
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely minced
Sea salt and pepper to taste
Instructions
1. Make the Pickled Red Onions
Place sliced onions in a glass jar or bowl.
Heat vinegar, water, and salt just until warm.
Pour over onions.
Let sit for at least 30 minutes (or make ahead and refrigerate overnight).
The bright acidity from the onions really wakes up the whole bowl.
2. Cook the Quinoa
Rinse quinoa thoroughly.
Add quinoa, water (or broth), and salt to a pot.
Bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let rest for 5 minutes before fluffing.
3. Roast the Garlic Broccoli
Preheat oven to 425°F.
Toss broccoli with olive oil, salt, and pepper.
Spread on a baking sheet.
Roast for 15 minutes.
Remove from oven, toss with the minced garlic, and return to the oven for another 5–8 minutes.
Adding the garlic later prevents it from burning and gives the broccoli incredible
4. Prepare the Salmon
Keep oven at 425°F.
Combine olive oil, Dijon, garlic, lemon zest, lemon juice, smoked paprika, salt, and pepper.
Brush generously over the salmon.
Bake for 12–15 minutes, until the salmon flakes easily.
5. Assemble the Bowls
Start with a base of quinoa and top with:
Roasted garlic broccoli
Wild Alaskan salmon
Diced avocado
Cucumber
Pickled red onions
Finish with:
Lemon herb dressing
Fresh parsley or dill
A squeeze of fresh lemon
Fiber & Nutrition Highlights
Salmon: Omega-3 fats and high-quality protein
Broccoli: Cruciferous vegetable rich in fiber and phytonutrients
Avocado: Fiber and healthy fats
Quinoa: Complete protein and fiber
Red onions: Prebiotic compounds that support gut health
