“Mediterranean-Inspired Seared Salmon & Quinoa Bowl with Lemon Dill Sauce”

Allergens

Fish (Salmon)

Ingredients

• 2 salmon fillets (6 oz each)
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 small cucumber, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1 avocado, sliced
• Salt and pepper, to taste Lemon Dill Sauce:
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper, to taste

Instructions

1. Rinse the quinoa under cold water and drain. In a medium saucepan, bring the quinoa and water or vegetable broth to a boil. Reduce heat to low, cover, and simmer for 12 15 minutes until the quinoa is cooked and fluffy. Remove from heat and set aside.
2. Preheat a non stick skillet over medium high heat. Season both sides of salmon fillets with salt and pepper. Add a small amount of oil to the skillet and sear the salmon for 4 minutes on each side or until cooked through. Remove from heat and set aside.
3. In a small bowl, combine all the ingredients for the lemon dill sauce. Mix well and season with salt and pepper to taste. Set aside.
4. To assemble the bowls, divide the cooked quinoa between two plates. Top each bowl with a seared salmon fillet, cucumber slices, cherry tomatoes, Kalamata olives, and avocado slices. Drizzle each bowl with the lemon dill sauce.

Chef’s Insight

To enhance the flavor of the salmon, season it with a mix of dried herbs like rosemary or thyme before searing.

Notes

Feel free to add additional vegetables or proteins to the bowl for a more filling meal.