LEMON HERB SALMON AND AVOCADO QUINOA BOWL
This Lemon Herb Salmon and Avocado Quinoa Bowl is a fresh, light, and nutritious meal. The salmon is seasoned with zesty lemon and herbs, paired with creamy avocado and protein-packed quinoa for a balanced, delicious dish.
Ingredients
For the Salmon:
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Quinoa:
- 1 cup quinoa uncooked
- 2 cups water or broth
- Pinch of salt
For the Toppings:
- 1 ripe avocado sliced
- ½ cup cherry tomatoes halved
- ¼ cup cucumber sliced
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
Cook the Quinoa:
- In a medium saucepan, combine quinoa, water (or broth), and a pinch of salt. Bring to a boil, then reduce heat and cover. Simmer for 15 minutes or until water is absorbed and quinoa is tender. Fluff with a fork and set aside.
Prepare the Salmon:
- Preheat the oven to 375°F (190°C). In a small bowl, mix olive oil, lemon zest, lemon juice, thyme, oregano, salt, and pepper. Rub the mixture over the salmon fillets.
Bake the Salmon:
- Place the salmon fillets on a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Assemble the Bowl:
- Divide the cooked quinoa between two bowls. Top each with a salmon fillet, sliced avocado, cherry tomatoes, and cucumber. Garnish with fresh parsley and a lemon wedge.
Serve:
- Serve immediately and enjoy!
Notes
Make Ahead:
Quinoa can be cooked in advance and stored in the fridge for up to 3 days. The salmon can also be prepped and refrigerated until ready to cook. Customizing the Flavour:
Add a drizzle of olive oil or your favorite dressing on top for extra flavour. You can also substitute the salmon with grilled chicken or tofu. Serving Suggestions:
Serve with a side of sautéed greens or roasted vegetables for a well-rounded meal. Allergy-Friendly Options:
This recipe is naturally gluten-free. For a dairy-free version, ensure the toppings are suitable or omit dairy-based garnishes. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
Quinoa can be cooked in advance and stored in the fridge for up to 3 days. The salmon can also be prepped and refrigerated until ready to cook. Customizing the Flavour:
Add a drizzle of olive oil or your favorite dressing on top for extra flavour. You can also substitute the salmon with grilled chicken or tofu. Serving Suggestions:
Serve with a side of sautéed greens or roasted vegetables for a well-rounded meal. Allergy-Friendly Options:
This recipe is naturally gluten-free. For a dairy-free version, ensure the toppings are suitable or omit dairy-based garnishes. Storage Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.