Energizing Mediterranean Salmon Quinoa Bowl

🥘 Ingredients

• 120g salmon fillet
• 80g cooked quinoa
• 1 cup baby spinach
• 6 cherry tomatoes, halved
• 1/4 cup diced cucumber
• 1/4 avocado, sliced
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp capers
• 1 tbsp chopped fresh parsley
• Sea salt and black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat your oven to 180°C (350°F). Place the salmon fillet on a baking sheet lined with parchment paper.
2. 2
   Drizzle half of the olive oil and half the lemon juice over the salmon. Season with salt and black pepper.
3. 3
   Bake the salmon for 12-15 minutes, or until cooked through and flaky.
4. 4
   While the salmon is baking, prepare the bowl: In a large bowl, layer the cooked quinoa, baby spinach, cherry tomatoes, cucumber, and avocado.
5. 5
   Once the salmon is cooked, flake it into large pieces and add it over the veggies and quinoa.
6. 6
   Drizzle the remaining olive oil and lemon juice over the bowl. Top with capers and chopped parsley.
7. 7
   Toss gently and serve immediately for optimal freshness.

📊 Nutritional Information

• Fiber: 7g
• Vitamin C: 34mg
• Calcium: 68mg
• Iron: 3mg
• Potassium: 620mg
• Magnesium: 68mg
• Omega-3 fatty acids: 1100mg
• Vitamin A: 2800IU

💡 Cooking Tips

• If you prefer, grill the salmon for even more flavor.
• Massage the spinach with a bit of olive oil and salt for a softer, more palatable texture.
• Ensure quinoa is cooled before assembling to keep veggies crisp.
• For extra zest, add lemon zest or a splash of balsamic vinegar.