Ingredients
1 pound salmon fillets
2 ripe avocados
2 cups cherry tomatoes
1 cup cooked quinoa
1 tablespoon olive oil
1 lemon, juiced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Season the salmon fillets with half of the salt, pepper, garlic powder, parsley, and dill.
Drizzle the olive oil over the salmon on the prepared baking sheet.
Bake for 10 minutes or until the salmon is cooked through and flakes easily.
In the meantime, chop the avocados and halve the cherry tomatoes.
Assemble the bowls by adding 1/4 cup quinoa, 1/2 cup cherry tomatoes, and 1/2 avocado per bowl.
Top with a portion of the baked salmon and drizzle with the remaining lemon juice.
Toss the ingredients in the bowl with the herbs and lemon juice for extra flavor, if desired.
Notes
Prepare components ahead for easy assembly.
Use fresh herbs for the best flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10
- Cook Time: 10
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 2g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 120mg