Revitalizing Californian Sunset Salmon Bowl

Allergens

Fish (Salmon), Nuts (optional)

Ingredients

• 6 oz wild
• caught salmon fillet
• 1 cup mixed baby greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, sliced
• 1/4 cup avocado, diced
• 1/4 cup edamame, shelled and cooked
• 1/4 cup quinoa, cooked
• 2 tbsp lemon vinaigrette dressing
• Freshly ground black pepper, to taste
• Optional: 1/4 cup mixed nuts for added crunch

Instructions

1. In a medium non stick pan over medium heat, cook the salmon fillet until cooked through and flaky, about 5 7 minutes per side. Set aside to rest.
2. In a large salad bowl, combine mixed baby greens, cherry tomatoes, cucumber, avocado, edamame, and quinoa.
3. Slice the cooked salmon into thick pieces and add to the salad bowl.
4. Drizzle with lemon vinaigrette dressing and season with freshly ground black pepper. Toss gently to combine.
5. If desired, top with mixed nuts for added crunch. Serve immediately.

Chef’s Insight

For added flavor, try using smoked salmon or add a squeeze of lime to the dressing.

Notes

This dish can be easily adapted to suit different dietary preferences and restrictions.