Ingredients
Scale
- 2 fresh salmon fillets (about 6 oz each)
- 1 cup quinoa or brown rice (uncooked)
- 4 cups mixed greens (baby spinach or arugula)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 ripe avocado, sliced
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. If using brown rice, rinse and cook according to package instructions until fluffy.
- Heat olive oil in a skillet over medium-high heat. Season salmon fillets with salt and pepper, then place skin-side down in the pan.
- Sear the salmon for about 4-5 minutes per side until golden brown on the outside and flaky inside.
- In individual serving bowls, layer cooked quinoa or brown rice at the bottom followed by mixed greens.
- Top with sliced cherry tomatoes, diced cucumber, avocado slices, and place the cooked salmon on top.
- Drizzle with fresh lemon juice and olive oil, then season lightly with salt and pepper before serving.
Notes
- Feel free to substitute quinoa with brown rice or add seasonal vegetables for variety.
- A sprinkle of sesame seeds can enhance flavor and texture.
- Store leftovers in an airtight container in the fridge for up to three days; gently reheat in the microwave.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Searing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 550
- Sugar: 3g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg