Ingredients
2 salmon fillets (6 oz each)
2 ripe avocados, halved and pitted
4 cups mixed leafy greens
1/2 cup cooked quinoa
1 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/4 cup fresh cilantro, chopped
2 tbsp olive oil
1 lemon, halved
1/2 tsp salt
1/4 tsp black pepper
Ranch dressing (homemade or store-bought)
1 tsp honey (optional for ranch drizzle)
Instructions
1. Season salmon with salt, pepper, and olive oil.
2. Sauté salmon in a skillet over medium-high heat for 4-5 minutes per side until flaky.
3. Toast quinoa in a dry pan for 2 minutes.
4. Layer greens, quinoa, tomatoes, cucumber, and cilantro in bowls.
5. Top with salmon and avocado slices.
6. Drizzle with ranch and lemon juice.
Notes
Use fresh salmon for best results
Swap spinach for kale or arugula if preferred
For extra protein, add chickpeas
Add honey to ranch for a sweet contrast
Chill leftovers within 2 hours
- Prep Time: 10
- Cook Time: 12
- Category: High Protein Meals
- Method: Pan-Frying and Assembly
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 2g
- Sodium: 180mg
- Fat: 35g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 55g
- Cholesterol: 120mg