Ingredients
Scale
4 oz salmon fillet (2 pieces)
1 cup cherry tomatoes (halved)
1/4 cup fresh basil leaves (chopped)
1/2 cup cooked quinoa or arugula
1 tbsp olive oil
1 lemon (zested, juiced)
2 garlic cloves (minced)
salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Toss salmon with 1 tsp olive oil, lemon zest, 1 minced garlic clove, salt, and pepper
Roast salmon 12-15 minutes until flaky
Sauté cherry tomatoes with remaining olive oil, lemon juice, and garlic for 4-5 minutes
Fold in cooked quinoa or arugula with basil
Assemble bowls with salmon, tomato-quinoa mixture, and fresh basil
Notes
Meal prep: Store components separately for 3-5 days
Substitute quinoa with leafy greens (spinach/kale)
Serve with lemon wedges for extra brightness
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Meals
- Method: Roasting, Sautéing
- Cuisine: Mediterranean-American
- Diet: High Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg