Rejuvenating Nordic Salmon & Quinoa Bowl

A gluten-free, Nordic salmon and quinoa bowl recipe with fresh vegetables and a lemon-tarragon dressing for a healthy, energizing lunch option.

Time: Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes

Servings: 2

Difficulty: Intermediate

Cuisine: Nordic, Gluten-Free

Allergens

Fish, Soy (in edamame)

6 oz fresh salmon fillet 1 cup cooked quinoa 1 avocado, sliced 1 small cucumber, thinly sliced 1 cup cherry tomatoes, halved 2 cups baby spinach 1/2 cup edamame, shelled and cooked 2 tbsp capers 3 tbsp lemon
tarragon dressing (see below)

Preheat a grill or stovetop grill pan to medium high heat. Season salmon with salt and pepper. Grill salmon for 5 6 minutes per side, until cooked through. Let rest, then flake into chunks. In a large bowl, combine quinoa, avocado, cucumber, cherry tomatoes, baby spinach, edamame, and capers. Drizzle lemon tarragon dressing over the salad and toss gently to combine. Divide salad between two bowls and top with flaked salmon. Serve immediately.

To infuse the lemon-tarragon dressing with additional flavor, let it sit overnight for the flavors to meld.

Feel free to customize this dish with your favorite vegetables or herbs.

Replace salmon with grilled chicken or tofu for a vegetarian option. Use brown rice or millet instead of quinoa.

Serve as a salad on a bed of lettuce leaves.

Salmon can be baked in the oven at 400°F for 15 minutes, or pan-seared.

Store cooked salmon and quinoa separately in airtight containers in the refrigerator for up to 2 days.

Lemon-tarragon dressing can be stored in the refrigerator for up to one week.

Arrange salad ingredients in alternating rows on a plate, then top with flaked salmon and dressing.

Salmon, quinoa, avocado, and edamame provide protein, healthy fats, and essential nutrients.