LEMON HERB SALMON AND AVOCADO QUINOA BOWL

 

 

 

 

 

 

 

 Ingredients:

For the Salmon:
2 salmon fillets (about 6 oz each)
Juice of 1 lemon
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
2 cloves garlic, minced
️ 1 tbsp olive oil
Salt and pepper, to taste

For the Quinoa Bowl:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 avocado, sliced
1 cucumber, diced
1/2 cup cherry tomatoes, halved
1/2 cup baby spinach leaves
1 tbsp fresh parsley, chopped (optional)
1/4 red onion, thinly sliced (optional)

For the Lemon Herb Dressing:
Juice of 1 lemon
2 tbsp olive oil
1 tsp honey or maple syrup
1 clove garlic, minced
1 tbsp fresh parsley, chopped
Salt and pepper, to taste

 

 Preparation

Cook the Quinoa :
In a medium pot, bring 2 cups of water or vegetable broth to a boil.
Add the rinsed quinoa, lower the heat, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.

Cook the Salmon :
Preheat your grill or stovetop pan to medium-high heat.
In a small bowl, whisk together the lemon juice, garlic, fresh dill, parsley, olive oil, salt, and pepper.
Brush the salmon fillets with the lemon herb mixture.
Grill or pan-sear the salmon fillets for about 4-5 minutes per side, or until they are cooked through and flake easily with a fork.

Prepare the Dressing :
In a small bowl, whisk together the lemon juice, olive oil, honey, minced garlic, fresh parsley, salt, and pepper until well combined.

Assemble the Bowl ️:
Divide the cooked quinoa into two bowls.
Arrange the avocado slices, cucumber, cherry tomatoes, and baby spinach on top of the quinoa.
Add the grilled salmon fillets to the bowl.
Drizzle the lemon herb dressing over the entire bowl.
Garnish with additional fresh parsley and thinly sliced red onions, if desired.

⏱️ Prep Time: 10 minutes
⏱️ Cook Time: 20 minutes
️ Serving Size: Serves 2
Calorie Count per Serving: Approximately 500-600 calories per serving (depending on portion size and ingredients used)