Ingredients
4 skinless salmon fillets (5 oz each)
1 English cucumber
1 cup uncooked quinoa
1 ripe avocado
1/4 cup extra virgin olive oil
1 lemon, juiced and zested
2 garlic cloves, minced
1/4 cup chopped fresh herbs (dill, parsley, cilantro)
Salt and pepper to taste
4 cups steamed edamame
Instructions
Rinse quinoa and drain. Cook in 2 cups water/vegetable broth until fluffy, about 15 minutes
While quinoa cooks, slice cucumber into half-moons. Dice avocado
Preheat oven to 400°F. Heat olive oil in oven-proof skillet. Sear salmon over medium-high heat 2-3 minutes per side, then finish in oven 8-10 minutes
Combine lemon juice, minced garlic, 1 tbsp olive oil, and herbs. Whisk dressing
Assemble bowls with quinoa base, top with warm salmon, cucumber, avocado, and edamame. Drizzle with dressing and sprinkle lemon zest
Notes
Meal prep tip: Store pre-cooked quinoa and pickled cucumber separately for up to 3 days
For spice: Add diced jalapeno to the dressing
Customize with mixed greens or shredded carrots
- Prep Time: 18
- Cook Time: 23
- Category: High Protein Meals
- Method: Roasting
- Cuisine: American Mediterranean Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 2g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 42g
- Cholesterol: 90mg