Mediterranean Energy-Boosting Salmon Bowl

Allergens

Fish (Salmon) - Tree Nuts (Olives, Basil, Parsley)

Ingredients

• 4 (6 oz) salmon fillets, skin on
• 2 cups cherry tomatoes, halved
• 1 cucumber, sliced into half
• moons
• 1 avocado, diced
• 1 cup Kalamata olives, pitted
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 cups baby spinach, roughly chopped
• 1 lemon, zested and juiced
• 3 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the grill or broiler to medium high heat. Season salmon fillets with salt and pepper.
2. In a large bowl, combine cherry tomatoes, cucumber, avocado, olives, basil, parsley, and lemon zest. Toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Set aside.
3. Grill or broil salmon fillets for 4 6 minutes on each side, or until cooked through. Remove from heat and set aside to rest.
4. In a large bowl, combine spinach with lemon juice, remaining olive oil, salt, and pepper. Toss well to coat the leaves evenly.
5. To assemble the bowls, divide the dressed spinach among four plates. Top each plate with a grilled salmon fillet and a generous portion of the vegetable mixture.
6. Drizzle any remaining lemon juice and olive oil over the top, and serve immediately.

Chef’s Insight

This dish is perfect for meal prepping and can be easily scaled up or down to suit your needs.

Notes

To make this dish even more energizing, try adding lemon balm or fresh mint leaves to the spinach mixture.