Vitality Citrus Salmon Bowl

Allergens

Fish, Gluten-Free (no gluten-containing ingredients)

Ingredients

• 4 oz wild
• caught salmon fillet
• 1 cup mixed leafy greens (spinach, kale, arugula)
• 1/2 cup quinoa, cooked
• 1/2 cup cherry tomatoes, halved
• 1/4 avocado, sliced
• 1/2 grapefruit, segmented
• 1 tbsp fresh dill, chopped
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Season the salmon fillet with salt and pepper. Heat a non stick skillet over medium heat and add the salmon. Cook for about 3 4 minutes per side, or until cooked through. Remove from heat and let it rest.
2. In a large bowl, combine mixed leafy greens, quinoa, cherry tomatoes, avocado, and grapefruit segments.
3. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl to create the dressing.
4. Drizzle the dressing over the salad ingredients and toss well.
5. Slice the cooked salmon into bite sized pieces and place on top of the salad. Sprinkle with fresh dill for added flavor and garnish.

Chef’s Insight

This dish is perfect for those looking to incorporate more lean protein, healthy fats, and a variety of nutrients into their diet.

Notes

Customize the salad with your favorite fruits and vegetables for added variety.