Energizing Nordic Salmon & Quinoa Bowl

Allergens

Fish, Dairy (Feta cheese)

Ingredients

• 1 lb salmon fillet, skin on
• 1 cup quinoa
• 2 cups mixed baby greens (spinach, kale, arugula)
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Season the salmon fillet with salt and pepper. Place on a lined baking sheet and bake for 15 20 minutes or until cooked through.
3. While the salmon is baking, cook quinoa according to package instructions.
4. In a large bowl, combine mixed baby greens, cherry tomatoes, cucumber, red onion, feta cheese, dill, and parsley.
5. In a small bowl, whisk together lemon zest, lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad mixture and toss to combine.
6. Divide the cooked quinoa among 4 bowls. Top each with the dressed salad mix.
7. Slice the baked salmon into portions and place on top of each bowl.
8. Serve immediately, fueling your glow with every bite.

Chef’s Insight

This dish is versatile; you can swap out the mixed greens for your favorite vegetables to create a unique, flavorful meal.

Notes

Choose wild-caught salmon for an even healthier option.