Salmon Quinoa Bowl
Serves
4
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
For the bowls:
6.4 oz (180 g) quinoa
1 lb (450 g) salmon filets, cut into bite-size pieces
1 tbsp honey
½ lemon, juiced
1 tbsp paprika
½ tsp garlic powder
½ tsp onion powder
6.4 oz (180 g) quinoa
1 lb (450 g) salmon filets, cut into bite-size pieces
1 tbsp honey
½ lemon, juiced
1 tbsp paprika
½ tsp garlic powder
½ tsp onion powder
For the cucumber salad:
1 cucumber, diced
0.2 oz (7 g) fresh dill, chopped
½ lemon, juiced
1 cucumber, diced
0.2 oz (7 g) fresh dill, chopped
½ lemon, juiced
For the sauce:
2 oz (57 g) mayonnaise
1 tsp Dijon mustard
½ lemon, juiced
¼ tsp chopped dill
2 oz (57 g) mayonnaise
1 tsp Dijon mustard
½ lemon, juiced
¼ tsp chopped dill
Nutrition
(Per Serving)
Calories
573
Fats
33 g
Protein
32 g
Carbs
37 g
Instructions
- Preheat oven to 450°F (230°C). Cook quinoa according to package instructions, then drain and fluff.
- In bowl, mix 2 tablespoons olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and ½ teaspoon salt. Toss in salmon to coat. Spread salmon on baking sheet and bake for 10 to 12 minutes.
- In separate bowl, mix diced cucumber with dill, 2 tablespoons olive oil, and lemon juice. Season with salt and pepper to taste.
- For the sauce, whisk together mayonnaise, mustard, lemon juice, dill, salt, and pepper.
- To serve, divide quinoa between bowls. Top with salmon, cucumber salad, and a drizzle of sauce.