Timeless Skin Glow Salmon Bowl
By The Well Edit x Happy Skin Kitchen
Healthy, glowing skin is built in the kitchen as much as it is in the bathroom. This bowl brings together nutrients that support skin at a cellular level: omega-3 fats from wild salmon help reduce irritation and support the skin barrier, while olive oil, almonds and herbs provide vitamin E and polyphenols that protect against oxidative stress.
A quinoa base and potatoes supply zinc, magnesium and slow-release carbohydrates, helping to stabilise blood sugar which is key for hormonal balance and breakouts, while pomegranate adds an extra hit of antioxidants to support collagen integrity and skin resilience.
Ingredients
2 fillets wild salmon
250g baby potatoes, quartered
1 tsp smoked paprika
1 tsp dried oregano or mixed herbs
1 tsp garlic granules
1 cup cooked quinoa (Merchant Gourmet pouches work well for ease)
2 spring onions, finely chopped
Seeds of ½ pomegranate
6–7 radishes, thinly sliced (a mandolin works beautifully here)
A generous handful chopped dill
A generous handful chopped mint
30g roasted almonds, roughly chopped
For the dressing
4 tbsp extra virgin olive oil
Juice of ½ lemon
1 tsp raw honey or maple syrup
1 tsp wholegrain mustard
1 tbsp capers, finely chopped
1 tsp dried oregano or tarragon
Sea salt and black pepper, to taste
method
Method
Heat the oven to 200°C. Add the potatoes to a large baking tray and toss with smoked paprika, dried oregano, garlic granules, salt, pepper and a generous drizzle of olive oil. Leave space on the tray for the salmon. Roast for 20 minutes.
Remove the tray, add the salmon fillets, season lightly with salt and drizzle with a little more olive oil. Return to the oven for a further 15–20 minutes, until the salmon is just cooked and the potatoes are golden and crisp at the edges.
3. While everything roasts, make the dressing. Add all ingredients to a jar or glass and whisk or shake until well combined.
4. Add the quinoa, spring onions, pomegranate seeds, radishes, herbs and almonds to a large bowl. Add the warm potatoes and gently flake the salmon into chunks.
5. Pour over the dressing and toss gently to combine. Taste and adjust seasoning if needed.
Leftovers keep well in the fridge for a couple of days, making this an easy, skin-supportive lunch the next day too.
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