Ingredients
2 (6 oz) salmon fillets
1 cup uncooked quinoa
1/4 cup olive oil
1 lemon, juiced and zested
1 cup cherry tomatoes, halved
1/2 cup cucumber, dice
1/2 cup cooked chickpeas (optional)
1 avocado, sliced
Fresh parsley, chopped
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
Rinse quinoa under water; cook in 2 cups water until fluffy (15 mins)
Place salmon on baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper
Roast salmon 12-15 minutes until flaky
In a bowl, combine quinoa, cherry tomatoes, cucumber, chickpeas (if using), lemon juice/zest, 2 tbsp olive oil, and salt
Top with salmon and avocado; garnish with parsley
Notes
Meal prep: Assemble in advance for 1-day-ahead leftovers
Swap vegetables as seasonal
Use vegan salmon alternative for plant-based version
Add crumbled feta for extra protein (optional)
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Roasting, Stovetop
- Cuisine: Mediterranean, American
- Diet: Not Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 120mg