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Salmon Bowl Meal: A Delicious and Nutritious Recipe for Healthy Eating

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This Salmon Quinoa Bowl is a nutritious and colorful meal featuring tender baked salmon, fluffy quinoa, and a variety of fresh vegetables. It’s perfect for a quick dinner or meal prep, offering a delicious balance of protein, healthy fats, and vibrant flavors. Enjoy it topped with avocado, cherry tomatoes, cucumber, and a zesty lemon-soy dressing.

Ingredients

Scale
  • 2 cups cooked quinoa
  • 2 salmon fillets (about 6 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup baby spinach or mixed greens
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon
  • 1 tablespoon soy sauce or tamari (for a gluten-free option)
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the salmon fillets dry with a paper towel.
  3. In a small bowl, mix olive oil, garlic powder, smoked paprika, salt, and pepper. Rub this mixture over the salmon fillets.
  4. Place the salmon on a parchment-lined baking sheet and bake for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  5. Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil over medium-high heat.
  6. Reduce heat to low, cover, and let it simmer for about 15 minutes, or until all liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
  7. Fluff the quinoa with a fork and set aside. Optionally, add a squeeze of lemon juice.
  8. Slice the avocado, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
  9. Wash and dry the baby spinach or mixed greens, and chop the parsley.
  10. In a large bowl or individual serving bowls, add a scoop of cooked quinoa.
  11. Layer the baby spinach or mixed greens on top of the quinoa.
  12. Once baked, let the salmon cool for a minute, then place one fillet on top of the greens in each bowl.
  13. Distribute the sliced avocado, halved cherry tomatoes, diced cucumber, and sliced red onion among the bowls.
  14. If using, sprinkle feta cheese over each bowl.
  15. Finish with a sprinkle of fresh parsley.
  16. Mix lemon juice and soy sauce or tamari in a small bowl, then drizzle over each bowl.
  17. Optionally, sprinkle sesame seeds on top.
  18. Your salmon bowls are ready to be enjoyed!

Notes

  • For a gluten-free option, use tamari instead of soy sauce.
  • Feel free to customize the vegetables based on your preferences or seasonal availability.
  • This recipe is great for meal prep; store the components separately and assemble when ready to eat.

Find it online: https://anasrecipes.com/salmon-bowl-meal/