Grilled Salmon Power Bowl with Lemon-Tahini Dressing

🥘 Ingredients

• 120g fresh salmon fillet
• 1/2 cup cooked quinoa
• 1/2 cup baby spinach leaves
• 1/2 cup broccoli florets
• 1/2 cup cherry tomatoes, halved
• 1/2 small avocado, sliced
• 1 tablespoon olive oil
• 1 tablespoon tahini
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon honey
• 1 small garlic clove, minced
• Pinch of sea salt
• Pinch of black pepper
• Fresh dill for garnish (optional)

👨‍🍳 Instructions

1. 1
   Preheat oven to 200°C (392°F). Toss broccoli florets and cherry tomatoes with half the olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes, or until tender and slightly caramelized.
2. 2
   Pat salmon fillet dry, season with a pinch of salt and pepper. Heat a nonstick skillet or grill pan over medium-high. Drizzle with remaining olive oil and grill salmon for 3-4 minutes per side, or until cooked through and nicely golden.
3. 3
   Whisk tahini, lemon juice, honey, minced garlic, and a splash of water together until creamy. Adjust water for desired consistency.
4. 4
   In a bowl, arrange cooked quinoa, baby spinach, roasted vegetables, and avocado slices. Top with grilled salmon.
5. 5
   Drizzle with lemon-tahini dressing and garnish with fresh dill if desired.
6. 6
   Serve immediately and enjoy your nourishing power bowl!

📊 Nutritional Information

• Dietary Fiber: 8g
• Vitamin C: 75mg (over 100% DV)
• Calcium: 90mg
• Iron: 2mg
• Omega-3 Fatty Acids: 1.6g
• Vitamin A: 1800 IU
• Potassium: 900mg
• Magnesium: 65mg

💡 Cooking Tips

• For extra flavor, marinate the salmon in lemon juice and a pinch of dill for 10 minutes before grilling.
• Use pre-cooked quinoa or batch cook at the start of the week for quick assembly.
• If you prefer a warm bowl, gently wilt spinach in the pan after cooking salmon.
• Always check salmon for bones before serving.