Lemon Herb Salmon and Avocado Quinoa Bowl

🍋 Lemon Herb Salmon and Avocado Quinoa Bowl

📝 Ingredients (Serves 2)

For the Salmon:

• 2 salmon fillets (6 oz each)

• 1 tbsp olive oil

• 1 tbsp lemon juice

• 1 tsp lemon zest

• 1 garlic clove, minced

• 1 tsp dried oregano or Italian herb mix

• Salt and black pepper, to taste

For the Quinoa Bowl:

• 1 cup cooked quinoa (½ cup uncooked)

• 1 avocado, sliced

• 1 cup cherry tomatoes, halved

• 1 cup cucumber, diced

• ¼ cup red onion, thinly sliced

• 2 tbsp fresh parsley or cilantro, chopped

• Optional: baby spinach or arugula (1 handful)

Dressing:

• 2 tbsp olive oil

• 1 tbsp lemon juice

• ½ tsp Dijon mustard

• 1 tsp honey or maple syrup

• Salt & pepper, to taste

👩‍🍳 Instructions

1. Marinate the Salmon:

   • Mix olive oil, lemon juice, zest, garlic, herbs, salt, and pepper.

   • Rub over salmon fillets and marinate for 15–30 minutes (optional for deeper flavor).

2. Cook the Salmon:

   • Grill, pan-sear, or bake at 400°F (200°C) for 10–12 minutes, or until cooked through.

3. Cook the Quinoa:

   • Rinse and cook quinoa according to package directions (usually 1:2 ratio quinoa to water, simmered for 15 mins).

   • Fluff with fork and set aside to cool slightly.

4. Make the Dressing:

   • Whisk all ingredients in a small bowl or shake in a jar until emulsified.

5. Assemble the Bowl:

   • Layer quinoa, greens (if using), avocado, cucumber, tomatoes, and onion.

   • Place cooked salmon on top.

   • Drizzle with dressing and garnish with fresh herbs.

❓Q&A

Q: Can I use canned salmon instead of fresh?
A: Yes, but fresh or baked salmon has better texture and flavor. If using canned, drain and flake it, and season with lemon and herbs.

Q: Is this recipe meal-prep friendly?
A: Definitely! Cook and store components separately. Add avocado fresh before serving to prevent browning.

Q: How do I make it vegetarian or vegan?
A: Swap salmon with grilled tofu or chickpeas. Use maple syrup instead of honey for the dressing.

Q: Can I use a different grain instead of quinoa?
A: Yes. Farro, couscous, brown rice, or bulgur work great.

Q: What’s a good dairy-free creamy dressing option?
A: Try a tahini-lemon or avocado-lime dressing for creaminess without dairy.

Q: How long will it last in the fridge?
A: Up to 3 days (without avocado). Add avocado just before eating.

Q: Can I bake the salmon in foil?
A: Yes! Wrap in foil and bake at 400°F (200°C) for 12–15 mins. It keeps it moist and flavorful.