Nordic Salmon and Quinoa Protein Bowl with Lemon-Dill Sauce

Allergens

Fish, Dairy (Greek yogurt)

Ingredients

• 6 oz wild salmon fillet
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1 avocado, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1 lemon, juiced and zested
• 1/3 cup Greek yogurt
• Salt and pepper, to taste

Instructions

1. Season the salmon fillet with salt and pepper.
2. In a non stick skillet, cook the salmon over medium heat for 4 5 minutes per side or until cooked through. Set aside to rest.
3. In a small bowl, combine lemon juice, Greek yogurt, half of the lemon zest, and half of the chopped dill. Season with salt and pepper.
4. Divide quinoa among two bowls. Top with salmon, cherry tomatoes, cucumber slices, avocado, and parsley.
5. Drizzle with the lemon dill sauce and garnish with remaining lemon zest and dill. Enjoy!

Chef’s Insight

This protein bowl not only tastes delicious but also provides essential nutrients like omega-3 fatty acids and B vitamins to keep you energized throughout the day.