Description
A vibrant and nutrient-rich bowl featuring herb-roasted salmon, fluffy quinoa, kale, and creamy avocado, perfect for any meal.
Ingredients
Scale
- 2 salmon fillets
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons fresh herbs (such as dill, parsley, or thyme)
- Salt and pepper to taste
- 1 cup quinoa, rinsed and drained
- 2 cups kale, chopped
- 1 avocado, sliced
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place the salmon fillets on a lined baking sheet. Drizzle with olive oil, sprinkle minced garlic, fresh herbs, salt, and pepper.
- Bake the salmon for about 15-20 minutes until opaque and flaky.
- While the salmon is baking, rinse quinoa under cold water and cook according to package instructions.
- In a large bowl, combine the cooked quinoa, chopped kale, sliced avocado, lemon juice, and a sprinkle of salt. Toss gently.
- Serve by placing the quinoa kale salad in a bowl topped with the roasted salmon.
Notes
Using skin-on salmon fillets helps retain moisture. Fresh herbs can be substituted with dried herbs at a lower quantity. This recipe is naturally gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 31g
- Cholesterol: 60mg