Lemon Herb Salmon and Avocado Quinoa Bowl

Here’s a recipe for a Lemon Herb Salmon and Avocado Quinoa Bowl that’s packed with protein, healthy fats, and fresh flavors. 🥗🐟

Ingredients (serves 2)

For the salmon:

• 2 salmon fillets (about 150–200g each)
• 1 tbsp olive oil
• Juice of ½ lemon
• 1 tsp garlic powder
• 1 tsp dried thyme or dill
• Salt & pepper to taste

For the quinoa bowl:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 2 cups baby spinach or mixed greens
• Optional: feta cheese or pumpkin seeds for topping

For the dressing:

• 2 tbsp olive oil
• Juice of ½ lemon
• 1 tsp honey or maple syrup
• Salt & pepper to taste

Instructions

1. Cook the quinoa:
   • In a medium pot, bring water or broth to a boil.
   • Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until fluffy. Set aside.
2. Prepare the salmon:
   • Preheat oven to 200°C (400°F) or heat a skillet over medium heat.
   • Rub salmon with olive oil, lemon juice, garlic powder, thyme/dill, salt, and pepper.
   • Bake for 12–15 minutes or pan-sear 3–4 minutes per side until cooked through.
3. Assemble the bowl:
   • Divide quinoa between bowls.
   • Add salmon on top.
   • Arrange avocado, cherry tomatoes, cucumber, and greens around the salmon.
4. Make the dressing:
   • Whisk together olive oil, lemon juice, honey, salt, and pepper. Drizzle over the bowl.
5. Serve:
   • Optional: sprinkle with feta or seeds for extra flavor and crunch.

💡 Tips:

• For more flavor, marinate salmon for 15–30 minutes before cooking.
• You can swap quinoa for brown rice or couscous if you prefer.
• Add roasted veggies like bell peppers or zucchini for extra nutrients.