Rejuvenating Nordic Salmon & Quinoa Protein Bowl

Allergens

Fish, Dairy

Ingredients

• 6 oz wild
• caught salmon fillet
• 1 cup cooked quinoa
• 1/2 avocado, sliced
• 1 cup mixed cherry tomatoes, halved
• 1/4 cucumber, thinly sliced
• 1/2 cup fresh spinach leaves
• 1/4 cup feta cheese, crumbled
• 1 tbsp olive oil
• 1 lemon, zested and juiced
• Salt and pepper, to taste

Instructions

1. Preheat your oven or grill to 375°F (190°C) for baking or grilling the salmon.
2. Season the salmon fillet with salt and pepper, then bake or grill for 12 14 minutes or until cooked through. Set aside to rest.
3. In a large bowl, combine the cooked quinoa, avocado, cherry tomatoes, cucumber, spinach, and feta cheese.
4. Whisk together the olive oil, lemon zest, and lemon juice in a small bowl. Season with salt and pepper to taste.
5. Drizzle the dressing over the quinoa mixture and toss gently to combine.
6. Place the salad on a plate, top with the cooked salmon, and enjoy!

Chef’s Insight

Use wild-caught salmon for a more sustainable and eco-friendly option

Notes

This recipe can be easily doubled or tripled for meal prep throughout the week