Ingredients
4 (6 oz) salmon fillets
1 cup uncooked quinoa
2 lemons (1 zested, 1 sliced)
1 cup cherry tomatoes
1 cup cucumber, sliced
1 avocado, sliced
2 tbsp olive oil
3 garlic cloves (minced)
1 tbsp fresh dill (fresh or dried)
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Marinate salmon with 1 tbsp olive oil, lemon zest, garlic, half the dill, salt, and pepper for 10 mins
Cook quinoa according to package instructions
Toss cherry tomatoes and cucumber with remaining olive oil and salt
Arrange cooked quinoa in bowls
Place salmon fillets on top, bake for 12 mins until crispy
Garnish with avocado, lemon slices, reserved vegetables, and remaining dill
Notes
Store leftovers in air-tight containers for up to 3 days
Substitute quinoa with brown rice or farro
Swap cherry tomatoes with bell peppers or roasted sweet potato
Serve with a drizzle of balsamic glaze for extra flavor
- Prep Time: 15
- Cook Time: 27
- Category: High Protein Meals
- Method: Baking, Sautéing
- Cuisine: American-Mediterranean
- Diet: Keto, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 5g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 140mg