Zesty Mediterranean Salmon Power Bowl

🥘 Ingredients

• 150g salmon fillet
• 1/2 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 avocado, sliced
• 2 cups mixed greens (spinach, arugula, etc.)
• 1 tbsp extra virgin olive oil
• 2 tsp fresh lemon juice
• 1 tsp fresh dill, chopped
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp feta cheese (optional, omit for lactose intolerance)

👨‍🍳 Instructions

1. 1
   Preheat the oven to 200°C (400°F).
2. 2
   Place the salmon fillet on a baking sheet lined with parchment paper. Drizzle with 1/2 tbsp olive oil, sprinkle dill, garlic powder, salt, and pepper. Bake for 12-15 minutes, or until cooked through.
3. 3
   In a medium bowl, toss mixed greens with cherry tomatoes, cucumber, and the remaining olive oil and lemon juice.
4. 4
   Place cooked quinoa at the base of a large serving bowl. Top with prepared salad greens and veggies.
5. 5
   Add baked salmon on top. Arrange avocado slices. Sprinkle with feta cheese if using.
6. 6
   Serve immediately with an extra squeeze of lemon.

📊 Nutritional Information

• Fiber: 6g
• Vitamin D: 11mcg
• Vitamin C: 35mg
• Calcium: 82mg
• Iron: 3mg
• Potassium: 900mg
• Omega-3 Fatty Acids: 1400mg

💡 Cooking Tips

• For perfectly cooked salmon, don’t overbake—salmon should flake easily with a fork.
• Let quinoa cool a bit before adding to the bowl to avoid wilting the greens.
• Use Greek yogurt instead of feta for extra creaminess and protein, if desired.
• Always check fish for bones before serving.