Garlic Herb Salmon Power Bowl

Instructions

Step 1. Rinse the quinoa thoroughly under cold water.

Step 2. In a saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until tender. Fluff with a fork and set aside.

Step 3. Steam the broccoli florets for 4 to 5 minutes until tender-crisp. Set aside.

Step 4. In a small bowl, combine the olive oil, garlic, paprika, parsley, oregano, salt, black pepper, red pepper flakes, and lemon juice.

Step 5. Pat the salmon fillets dry and rub the seasoning mixture evenly over each fillet.

Step 6. Heat a large skillet over medium-high heat.

Step 7. Cook the salmon for 4 to 5 minutes per side, or until golden brown and cooked through.

Step 8. In a small bowl, whisk together the olive oil, lemon juice, parsley, Dijon mustard, garlic, salt, and black pepper for the dressing.

Step 9. Place the kale in a large bowl and drizzle with a small amount of the dressing. Massage gently for 1 to 2 minutes until slightly softened.

Step 10. Divide the quinoa among serving bowls.

Step 11. Arrange the kale, broccoli, avocado slices, cherry tomatoes, and red onion around the bowls.

Step 12. Place a salmon fillet on top of each bowl.

Step 13. Drizzle the remaining herb dressing over the bowls.

Step 14. Garnish with additional parsley and red pepper flakes if desired.

Step 15. Serve immediately while the salmon is warm.

Storage and Reheating Tips

Store the salmon, quinoa, and vegetables in separate airtight containers in the refrigerator for up to 4 days.

Keep the avocado and dressing separate until ready to serve for maximum freshness.

Reheat the salmon and quinoa gently in the microwave or a covered skillet until warmed through.

Add freshly sliced avocado after reheating.

This bowl is not recommended for freezing due to the fresh vegetables and avocado.