Nordic Salmon & Quinoa Protein Bowl

Allergens

Fish, Gluten-free (if using certified gluten-free quinoa)

Ingredients

• 1 cup uncooked quinoa 2 cups water 1/2 lb wild
• caught salmon fillet 1 tbsp freshly squeezed lemon juice 1 tbsp olive oil Salt and pepper, to taste 2 cups baby spinach 1 cup cherry tomatoes, halved 1/2 avocado, sliced 1/4 cucumber, thinly sliced Fresh dill and parsley, chopped

Instructions

1. Rinse quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer, covered, until quinoa is tender and water has been absorbed, about 15 minutes. Set aside.
2. In a separate bowl, mix lemon juice, olive oil, salt, and pepper. Add salmon fillet and marinate for at least 10 minutes.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place marinated salmon on the sheet and bake for 12 15 minutes, or until cooked through.
4. Assemble the protein bowls by dividing quinoa among two bowls, then adding spinach, cherry tomatoes, cucumber slices, avocado, and a generous portion of the cooked salmon. Top with fresh dill and parsley.

Chef’s Insight

Fresh herbs add a burst of color and flavor to the dish.

Notes

This dish is high in protein, low in carbs, and packed with vitamins and minerals.