Description
Experience a burst of flavors and textures in this Herb-Roasted Salmon Bowl, featuring succulent salmon, protein-packed quinoa, and vibrant kale, all topped with creamy avocado. Ideal for weeknight dinners or special occasions, this nourishing dish is both satisfying and visually stunning, making it a perfect choice for health enthusiasts and food lovers alike.
Ingredients
Scale
- 2 fresh salmon fillets (6 oz each)
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups kale, chopped
- 1 ripe avocado, diced
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 2 tbsp fresh herbs (dill or parsley), chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place salmon fillets on the baking sheet; drizzle with olive oil and season with salt, pepper, and herbs.
- Roast salmon for 12-15 minutes until flaky.
- In a saucepan, combine quinoa and water; bring to boil. Reduce heat, cover, and simmer for 15 minutes until water is absorbed.
- In a large bowl, mix kale, cooked quinoa, diced avocado, olive oil, and lemon juice; toss well.
- Serve portions of salad topped with roasted salmon.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 60mg