Greek Salmon & Quinoa Protein Bowl with Lemon-Tahini Dressing
Discover a rejuvenating, healthy Greek dinner recipe perfect for a Paleo diet, featuring a tender salmon fillet, protein-packed quinoa, and fresh Mediterranean vegetables with a tangy lemon-tahini dressing. Fuel your glow!
Allergens
Fish (Salmon)
Ingredients
- 6 oz wild salmon fillet
- 1/2 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cucumber, diced
- 1/4 cup Kalamata olives, pitted
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste Lemon
- Tahini Dressing:
- 2 tbsp tahini
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp honey (optional)
- 1 garlic clove, minced
- 2
- 3 tbsp water
Instructions
- Season the salmon fillet with salt and pepper to taste.
- Heat a non stick skillet over medium heat and cook the salmon for 4 minutes on each side or until cooked through. Set aside.
- In a small bowl, whisk together the ingredients for the Lemon Tahini Dressing until smooth. Adjust consistency with water if needed.
- Assemble the protein bowl by layering quinoa at the bottom, followed by the salmon fillet, cherry tomatoes, cucumber, olives, red onion, and parsley. Drizzle the dressing over the top. Enjoy!
Chef’s Insight
Use fresh, high-quality ingredients for the best taste and nutritional benefits.
Notes
Adjust the seasoning according to personal taste preferences.