Balanced Energy Power Bowl with Salmon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A protein-packed meal featuring wild-caught salmon and roasted vegetables to prevent dizziness and stabilize energy during Whole30. This Pacific Northwest-inspired seafood recipe (whole30), ready in about 23 minutes, pairs salmon fillet, zucchini, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 13 min Serves 1 Pacific Northwest cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Dice 1 medium zucchini into 1/2-inch cubes and arrange on the sheet with 1 cup halved cherry tomatoes.
  2. Step 2: Drizzle 1 tbsp olive oil over the vegetables, then sprinkle with 1/2 tsp garlic powder and 1/4 tsp sea salt; toss to coat evenly and spread in a single layer.
  3. Step 3: Place 6 oz salmon fillet on top of the vegetables, skin-side down, and season with an additional 1/4 tsp sea salt.
  4. Step 4: Roast for 12-14 minutes until the salmon is opaque and flakes easily with a fork, and the vegetables are tender with slightly charred edges (check internal temperature at 145°F/63°C).

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