Salmon Quinoa Salad Bowl

Name: Salmon Quinoa Salad Bowl
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 bowl
Cuisine: Mediterranean
Ingredients: 260 g Salmon; 120 g Quinoa; 80 g Spinach; 100 g Cucumber; 120 g Cherry Tomato; 18 g Extra Virgin Olive Oil; 25 g Lemon; 1 g Black Pepper (Ground)

Flaky baked salmon over quinoa with spinach, cucumber, and cherry tomatoes. Finished with lemon and olive oil for a protein-rich omega-3 lunch.

Prep: 10 min

Cook: 18 min

500 kcal/serving

2 bowl

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

260 gSalmon (more recipes)
2 fillets
120 gQuinoa (more recipes)
rinsed
80 gSpinach (more recipes)
100 gCucumber (more recipes)
sliced
120 gCherry Tomato (more recipes)
halved
18 gExtra Virgin Olive Oil (more recipes)
25 gLemon (more recipes)
juice and zest
1 gBlack Pepper (Ground)(more recipes)

Instructions

1
Preheat oven to 400°F (200°C). Place salmon on a lined tray, drizzle with half the olive oil, season with salt, pepper, and lemon zest.
2
Bake salmon 12-15 minutes until it flakes easily.
3
Cook rinsed quinoa according to package directions, about 15 minutes. Fluff with a fork.
4
In bowls, layer quinoa, fresh spinach, cucumber slices, and cherry tomatoes.
5
Top with baked salmon. Drizzle remaining olive oil and lemon juice over bowls. Serve warm.