Mediterranean Power Bowl with Grilled Salmon & Quinoa

🥘 Ingredients

• 120g salmon fillet (skinless)
• 1/2 cup cooked quinoa
• 1 cup baby spinach
• 6 cherry tomatoes, halved
• 1/4 cucumber, diced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1/4 avocado, sliced
• Salt and pepper to taste
• Pinch of paprika

👨‍🍳 Instructions

1. 1
   1. Preheat a grill pan or non-stick skillet over medium-high heat.
2. 2
   2. Season the salmon fillet with salt, pepper, and paprika. Grill for 4-5 minutes per side or until cooked through.
3. 3
   3. While salmon cooks, combine cooked quinoa, spinach, cherry tomatoes, and cucumber in a bowl.
4. 4
   4. In a small bowl, whisk together olive oil, lemon juice, and dill to make a light dressing.
5. 5
   5. Drizzle the dressing over the quinoa and veggies; toss lightly.
6. 6
   6. Top the bowl with grilled salmon and avocado slices.
7. 7
   7. Optional: Sprinkle with extra dill or a squeeze of lemon for a zesty finish.
8. 8
   8. Serve immediately and enjoy your nourishing breakfast bowl!

📊 Nutritional Information

• Vitamin A: 50% of daily value
• Vitamin C: 40% of daily value
• Iron: 15% of daily value
• Calcium: 8% of daily value
• Omega-3 fatty acids: abundant from salmon
• Dietary fiber: 6g
• Potassium: 690mg

💡 Cooking Tips

• Use skinless salmon for a lighter bowl and easier grilling.
• Prep the quinoa ahead of time for a speedy breakfast.
• To keep greens fresh, add avocado just before serving.
• For extra crunch, sprinkle with a few pumpkin seeds (optional and within calorie budget).
• Be careful not to overcook the salmon—remove from heat when just opaque in the center.