Lemon Herb Salmon and Avocado Quinoa Bowl 🍋🐟🥑🍚
Enjoy a fresh and healthy meal!
📋 Ingredients
- 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
- 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)
- Juice of 1 lemon (for dressing)
- 2 tbsp olive oil (for dressing)
- 1 tsp honey or maple syrup (for dressing)
- 1 clove garlic, minced (for dressing)
- 1 tbsp fresh parsley, chopped (for dressing)
- Salt and pepper, to taste (for dressing)
📝 Instructions
1. Preheat the oven to 400°F (200°C). Season the salmon fillets with lemon juice, dill, parsley, minced garlic, olive oil, salt, and pepper. Bake for 12-15 minutes until cooked through.
2. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.
3. Prepare the bowl by layering quinoa at the base. Top with sliced avocado, diced cucumber, cherry tomatoes, baby spinach, and optionally, parsley and red onion.
4. For the dressing, whisk together lemon juice, olive oil, honey or maple syrup, minced garlic, chopped parsley, salt, and pepper. Drizzle over the quinoa bowl.
5. Finally, add the baked salmon on top and serve immediately.
A Prep Time: 15 min | Cooking Time: 25 min | Total Time: 40 min | Kcal: 550 | Servings: 2