Description
Zesty lemon herb salmon dances atop a bed of fluffy quinoa in this Mediterranean-inspired bowl. Creamy avocado and fresh herbs elevate this nutritious meal, offering you a perfect balance of flavors and wholesome ingredients.
Ingredients
Scale
Proteins:
- 4 salmon fillets (6 ounces / 170 grams)
- 1 clove garlic, minced
Grains and Carbohydrates:
- 1 cup quinoa (170 grams)
- 2 cups water or chicken broth (480 milliliters)
Seasonings and Dressing Ingredients:
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Toppings:
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- ¼ cup crumbled feta cheese (optional)
- Fresh parsley or cilantro, chopped
Instructions
- Prepare the quinoa base by thoroughly rinsing the grains under cool running water to remove any bitter coating. Transfer to a saucepan and simmer with liquid until tender and fluffy, approximately 15-18 minutes. Once cooked, gently separate the grains with a fork and allow to cool slightly.
- Craft a vibrant herb marinade by whisking together zesty lemon juice, fragrant olive oil, minced garlic, chopped parsley, and a pinch of seasoning. Generously coat the salmon fillets with this aromatic mixture, ensuring even coverage.
- Preheat the cooking surface to 400°F, whether using an oven or grill pan. Position the salmon skin-side down, allowing it to cook until it transforms into a golden, flaky texture with opaque center, typically 10-12 minutes.
- Construct the dressing by blending olive oil, freshly squeezed lemon juice, Dijon mustard, honey, crushed garlic, and dried oregano. Whisk until the mixture becomes smooth and emulsified, balancing tangy and sweet notes.
- Assemble the quinoa bowls by creating a foundation of the cooked grains. Carefully place the perfectly cooked salmon atop the quinoa, then artfully arrange sliced avocado, halved cherry tomatoes, and crumbled feta cheese.
- Finalize the dish by generously drizzling the prepared lemon herb dressing over each bowl. Garnish with delicate fresh herbs like parsley or cilantro to add a final burst of color and flavor.
Notes
- Perfectly rinse quinoa under cold water to remove its natural coating called saponin, which can make the grain taste bitter or soapy.
- Use chicken broth instead of water for an extra layer of flavor that enhances the overall taste of the quinoa base.
- Choose wild-caught salmon for a more sustainable and potentially more nutrient-dense protein option compared to farm-raised salmon.
- Keep salmon cooking time precise to maintain its delicate texture; overcooking can result in dry, tough fish that loses its natural moisture and flavor.
- Customize the dressing by adjusting honey levels for those monitoring sugar intake or using a sugar-free alternative like stevia.
- Swap feta with nutritional yeast for a dairy-free, vegan-friendly protein boost that adds a similar savory, cheesy flavor profile.
- For a gluten-free version, ensure all ingredients like Dijon mustard are certified gluten-free, as some brands may contain wheat derivatives.
- Prepare extra dressing and store in an airtight container for up to 5 days, making meal prep and quick lunches easier throughout the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 610
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 39 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 70 mg