Ingredients
2 salmon fillets (6 oz each)
1/2 cup uncooked quinoa
1 ripe avocado
1 cup cherry tomatoes (halved)
1/2 cup diced cucumber
1/4 cup lemon juice
1 tbsp olive oil
1 tsp lemon zest
1 tbsp fresh dill (chopped)
1/2 tsp salt
1/4 tsp black pepper
1/4 cup red onion (thinly sliced)
1 jalepeno (sliced for optional heat)
Instructions
Preheat oven to 375°F (190°C)
Line a baking sheet with parchment paper and place salmon fillets skin-side down. Season with salt, pepper, half the lemon zest, and 1 tsp dill
Bake salmon for 15-20 minutes until flaky
Cook quinoa in 1 cup water for 15 minutes, then cool
Whisk dressing ingredients (lemon juice, 1 tbsp olive oil, remaining dill, 1/4 tsp salt, and pepper) in a small bowl
Combine quinoa, cherry tomatoes, cucumber, red onion, and jalepeno in a mixing bowl. Toss with half the dressing
Slice salmon into flakey pieces and portion into two bowls. Top with quinoa-veg mix and remaining dressing
Garnish with additional dill and lemon zest
Notes
Store components separately for 4-5 days
Add steamed broccoli or multicolored bell peppers for more fiber
Use rice vinegar instead of lemon juice as a gluten-free alternative
Pair with whole grain bread if additional satiety is needed
- Prep Time: 15
- Cook Time: 20
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: High-protein, Low-calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 85mg