Energizing Mediterranean Salmon & Veggie Breakfast Bowl

🥘 Ingredients

• 100g fresh salmon fillet, skinless
• 1/2 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced cucumber
• 1/4 avocado, sliced
• 1 tablespoon hummus
• 1 tablespoon extra virgin olive oil
• 1 teaspoon lemon juice
• 1 tablespoon chopped fresh parsley
• Salt and freshly cracked black pepper to taste

👨‍🍳 Instructions

1. 1
   Preheat a nonstick skillet over medium heat. Lightly season the salmon fillet with salt and pepper.
2. 2
   Place salmon in the skillet and cook for 3-4 minutes per side, or until cooked through and flaky.
3. 3
   Meanwhile, in a bowl, combine cooked quinoa, cherry tomatoes, cucumber, and parsley. Drizzle with olive oil and lemon juice, then toss to coat.
4. 4
   To assemble, spoon the quinoa-veggie mixture into a serving bowl. Top with cooked salmon, avocado slices, and a dollop of hummus.
5. 5
   Finish with an extra sprinkle of parsley and a squeeze of lemon if desired. Serve immediately.

📊 Nutritional Information

• Fiber: 6g
• Vitamin A: 18% DV
• Vitamin C: 24% DV
• Vitamin D: 42% DV
• Calcium: 7% DV
• Iron: 13% DV
• Omega-3 fatty acids: 1240mg
• Potassium: 624mg

💡 Cooking Tips

• Pat the salmon dry before seasoning to help it sear better.
• Quinoa can be cooked ahead and refrigerated for meal prep convenience.
• For extra flavor, try marinating the salmon in a little lemon juice and garlic for 10 minutes before cooking.
• If you like crunch, sprinkle with roasted seeds or nuts (ensure there are no allergies).
• Be careful not to overcook the salmon to keep it juicy and tender.