Aussie Sunrise Citrus Salmon & Quinoa Bowl

Allergens

Fish, Nuts

Ingredients

• 4 salmon fillets, skin on
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 orange, segmented
• 1 pink grapefruit, segmented
• 1 lime, zested and juiced
• 1 avocado, sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup toasted almonds, roughly chopped
• Olive oil, for drizzling
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season salmon fillets with salt and pepper on both sides. Place them on the prepared baking sheet, skin side down. Drizzle with olive oil and bake for 15 20 minutes or until cooked through. Set aside to rest.
3. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid has been absorbed. Fluff with a fork and set aside.
4. In a large bowl, combine the segmented citrus fruits, lime zest and juice, avocado slices, dill, and toasted almonds. Toss gently to combine.
5. To assemble the bowls, divide the cooked quinoa among 4 serving plates. Top each with a salmon fillet and spoon the citrus mixture on top. Serve immediately.

Chef’s Insight

This dish showcases the beautiful bounty of Australian ingredients, from the vibrant citrus fruits to the rich salmon fillets. It is a celebration of the land and sea that come together to create a nourishing and satisfying meal.

Notes

Be sure to remove any bones from the salmon fillets before baking. If using pre-cooked quinoa, follow the package instructions for preparation.