In a medium skillet over medium heat, add the olive oil. Once the oil is hot, add the cubed sweet potatoes. Sprinkle them with kosher salt and cook for about 5 minutes, stirring occasionally until they start to soften.
Pour in the chicken broth and cover the skillet. Let the sweet potatoes steam for an additional 5-7 minutes until they are tender and fully cooked.
While the sweet potatoes are cooking, season the salmon fillet with Old Bay seasoning. This will add a delightful flavor to your fish.
In another skillet or the same one after removing the sweet potatoes, add a little more olive oil if needed and heat it over medium-high heat. Place the seasoned salmon in the skillet and cook for about 3-4 minutes on each side until it’s cooked through and flakes easily with a fork.
In the same skillet or a separate one, add the shredded carrots and broccoli. Sauté them for about 3-4 minutes until they are bright and tender but still crisp.
In a large bowl, layer the cooked sweet potatoes, sautéed vegetables, arugula, and spinach. Flake the cooked salmon on top, then drizzle with Sriracha to your desired spice level.
Garnish your Sriracha Salmon Power Bowl with fresh cilantro and lime wedges. Squeeze the lime juice over the bowl right before serving for a fresh zing.
