Salmon and Quinoa Lemon-Herb Bowl
A bright, fresh salmon and quinoa bowl tossed with cucumber, dill, and lemon. The salmon makes it a standout source of vitamin B12 for an easy Mediterranean-style midday meal.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 1
Ingredients
- 120gsalmon fillet, skin removed
- 50gquinoa, dry (rinsed)
- 120mlwater (for cooking quinoa)
- 100gcucumber, diced
- 60gcherry tomatoes, halved
- 2tbspfresh dill, chopped
- 1tbspextra-virgin olive oil
- 1tbspfresh lemon juice
- 0.5tsplemon zest
- 1pinchsalt and black pepper
Instructions
- 01
Combine the rinsed quinoa and water in a small pot. Bring to a boil, then cover and simmer on low for 12-13 minutes until the water is absorbed. Fluff with a fork and let cool slightly.
- 02
While the quinoa cooks, pat the salmon dry and season with salt and pepper. Heat a non-stick pan over medium heat with a few drops of the olive oil.
- 03
Cook the salmon for about 3-4 minutes per side until just opaque and flaking. Remove and break into large bite-sized chunks.
- 04
In a bowl, whisk the remaining olive oil, lemon juice, and lemon zest with a pinch of salt and pepper.
- 05
Add the cooked quinoa, cucumber, cherry tomatoes, and most of the dill to the bowl and toss in the dressing.
- 06
Top with the salmon chunks and the remaining dill. Serve at room temperature or chilled.
Nutrition (per serving)
- Calories
- 510kcal
- Protein
- 33g
- Carbs
- 38g
- Fat
- 23g
- Fiber
- 5g
- Selenium
- 43mcg
- Zinc
- 2.1mg
- Iron
- 3mg
- B12
- 3.6mcg
- Iodine
- 12mcg
- Sodium
- 350mg
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