Jerk-Spiced Salmon & Quinoa Bowl with Mango Vinaigrette


Chef Millie Peartree has been feeding the community in the Bronx, where she grew up, as a private chef, caterer and restaurant owner of Millie Peartree's Fish Fry & Soul Food for more than a decade. Her healthy-eating philosophy is all about making simple but flavorful protein-packed meals. Mango juice in the vinaigrette balances the spiced salmon and roasted vegetables on these grain bowls.

Jerk-Spiced Salmon & Quinoa Bowl with Mango Vinaigrette
Photo: Jacob Fox
Active Time:
40 mins
Total Time:
50 mins


  • 1 ½ pounds skin-on salmon fillet

  • 8 tablespoons extra-virgin olive oil, divided

  • 2 tablespoons jerk seasoning plus 1 teaspoon, divided

  • 1 teaspoon paprika

  • 4 teaspoons lime juice, divided, plus lime wedges for serving

  • 1 pound Brussels sprouts, trimmed and halved

  • ¾ teaspoon kosher salt, divided

  • ¼ teaspoon ground pepper, divided

  • 1 medium butternut squash, peeled and cut into 1/2-inch cubes

  • 1 large shallot, minced

  • 2 cups low-sodium vegetable broth, plus more if needed

  • 1 cup quinoa

  • ¼ cup mango juice or nectar

  • 2 tablespoons chopped fresh cilantro

  • ¾ cup dried cranberries, coarsely chopped


  1. Place salmon on a cutting board, skin-side up, and cut into 6 portions. Using a sharp knife, make three ⅛-inch-deep cuts through the skin of each portion. Whisk 1 tablespoon oil, 2 tablespoons jerk seasoning, paprika and 1 teaspoon lime juice in a medium bowl. Rub the mixture on both sides of the salmon. Cover and refrigerate for about 20 minutes.

  2. Position racks in upper and lower thirds of oven; preheat to 425°F.

  3. Toss Brussels sprouts, 1 tablespoon oil, ¼ teaspoon salt and ⅛ teaspoon pepper on a rimmed baking sheet. Toss squash, 1 tablespoon oil, ¼ teaspoon salt and the remaining 1 teaspoon jerk seasoning on another rimmed baking sheet. Roast the vegetables until lightly browned, stirring and rotating the pans between the racks halfway through, about 20 minutes.

  4. Meanwhile, heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add shallot and cook, stirring, until softened, about 2 minutes. Add broth and bring to a boil. Add quinoa, cover and reduce heat to a low simmer. Cook until most of the liquid has been absorbed, 15 to 20 minutes. Remove from heat.

  5. When the vegetables are out of the oven, turn broiler to high and line a baking sheet with foil.

  6. Place the salmon, skin-side up, on the prepared baking sheet. Broil until the skin is crispy and the flesh is opaque, 8 to 10 minutes.

  7. Whisk mango juice (or nectar), cilantro, the remaining 4 tablespoons oil, 3 teaspoons lime juice, ¼ teaspoon salt and ⅛ teaspoon pepper in a small bowl. Serve the quinoa, vegetables and salmon topped with the dressing, dried cranberries and lime wedges.

Nutrition Facts (per serving)

598 Calories
29g Fat
58g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 4 oz. salmon, ¾ cup quinoa & ⅔ cup vegetables
Calories 598
% Daily Value *
Total Carbohydrate 58g 21%
Dietary Fiber 9g 32%
Total Sugars 21g
Protein 33g 66%
Total Fat 29g 37%
Saturated Fat 4g 20%
Cholesterol 72mg 24%
Sodium 691mg 30%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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