Description
A nutritious and satisfying salad bowl featuring tender salmon, fluffy quinoa, and fresh vegetables, topped with a zesty dressing.
Ingredients
Scale
- 2 fresh salmon fillets (about 6 oz each)
- 1 cup quinoa (uncooked)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 avocado, diced
- 1/4 medium red onion, thinly sliced
- 2 cups fresh spinach, packed
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- While the quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides. Once the oil is hot, add the salmon skin-side down. Cook for about 4-5 minutes until the skin is crispy and golden brown. Carefully flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from the skillet and let it rest for a few minutes before flaking it into large pieces.
- In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, diced avocado, sliced red onion, and fresh spinach. Drizzle with the remaining tablespoon of olive oil and the lemon juice. Season with salt and pepper to taste. Gently toss to combine, being careful not to mash the avocado.
- In serving bowls, start with a base of fluffy quinoa. Top with the vegetable mixture, then add the flaked salmon on top. Drizzle with additional lemon juice or olive oil if desired. Enjoy your Healthy Salmon Quinoa Salad Bowl as a nutritious and colorful meal that is both satisfying and visually appealing!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- For a vegan option, replace salmon with chickpeas or tofu.
- Let the salad sit for a bit before serving to allow the flavors to meld together.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: salmon, quinoa, salad, healthy, nutritious, meal prep