Revitalizing Australian Salmon & Quinoa Bowl

Allergens

Fish, Nuts (in quinoa), Soy (potential in soy sauce)

Ingredients

• 6 oz wild
• caught salmon fillet
• 1 cup cooked quinoa
• 1/2 avocado, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup baby spinach
• 1/4 cup cucumber, sliced
• 1/2 lemon, juiced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Season the salmon fillet with salt and pepper on both sides.
2. Heat a non stick skillet over medium heat and add 1 tablespoon of olive oil.
3. Cook the salmon for 4 minutes per side or until it reaches an internal temperature of 145°F (63°C).
4. In a bowl, combine cooked quinoa, cherry tomatoes, baby spinach, and cucumber.
5. Drizzle with lemon juice and remaining olive oil. Toss to evenly coat.
6. Plate the quinoa salad, top with sliced avocado, and place the cooked salmon fillet on top.

Chef’s Insight

Experiment with different citrus fruits and herbs to customize the flavor profile to your liking.

Notes

This recipe is high in omega-3 fatty acids and provides essential nutrients for overall health.