Instructions
Step 1. Pat the salmon dry and season with garlic powder, paprika, salt, and black pepper.
Step 2. Heat the olive oil in a skillet over medium-high heat.
Step 3. Cook the salmon for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
Step 4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the dressing.
Step 5. Heat a nonstick skillet over medium heat and cook the egg sunny-side up until the whites are set and the yolk remains runny.
Step 6. Arrange the cooked quinoa in the bottom of a serving bowl.
Step 7. Add the mixed greens, cucumber slices, diced avocado, red bell pepper, and yellow bell pepper around the quinoa.
Step 8. Place the cooked salmon fillet on top of the quinoa.
Step 9. Add the sunny-side-up egg beside the salmon.
Step 10. Drizzle the dressing over the bowl.
Step 11. Sprinkle the chopped chives over the salmon and vegetables.
Step 12. Serve immediately and enjoy your nutrient-dense power bowl.
Storage and Reheating Tips
Store the salmon, quinoa, vegetables, and dressing separately in airtight containers in the refrigerator for up to 3 days.
Prepare the egg fresh when serving for the best texture and appearance.
Avocado is best added just before serving to prevent browning.
Reheat the salmon and quinoa gently in the microwave or a skillet over low heat.
Keep the vegetables and greens cold and crisp until ready to assemble.
For meal prep, portion all ingredients into containers and assemble the bowl just before eating.
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