Vitality Sunrise Salmon Bowl

Allergens

Fish (Salmon)

Ingredients

• 1. 4 (6 oz) wild
• caught salmon fillets, skin on 2. 1 cup quinoa, rinsed and drained 3. 2 cups mixed baby greens 4. 1 avocado, thinly sliced 5. 1 cup cherry tomatoes, halved 6. 1 cup cucumber, sliced into half
• moons 7. 1/2 cup red onion, thinly sliced 8. 1/2 cup fresh cilantro leaves 9. 1 lemon, zested and juiced 10. 1/4 cup olive oil 11. Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season the salmon fillets with salt and pepper to taste. Place them on the prepared baking sheet, skin side down. Bake for 12 15 minutes or until cooked through and flaky. Set aside to rest.
3. In a small saucepan, bring 1 cup of water and a pinch of salt to a boil. Add the quinoa and cook according to package instructions. Fluff with a fork and set aside.
4. In a large salad bowl, combine the mixed baby greens, avocado, cherry tomatoes, cucumber, red onion, and cilantro. Toss with lemon zest and juice, olive oil, salt, and pepper to taste.
5. Divide the cooked quinoa among 4 serving bowls. Top each bowl with a portion of the salad mixture. Place a salmon fillet on top of each salad covered bowl of quinoa.
6. Serve immediately and enjoy your Vitality Sunrise Salmon Bowl!

Chef’s Insight

This dish is not only delicious but also packed with nutrients, making it perfect for a post-workout meal or a healthy dinner option.

Notes

This recipe is perfect for meal prepping and can be easily adapted to accommodate different tastes or dietary restrictions.