Ingredients

For the Lemon Herb Salmon

• 4 salmon fillets (about 5–6 oz / 150–170 g each)

• 2 tablespoons olive oil

• Zest and juice of 1 lemon

• 2 cloves garlic, minced

• 1 teaspoon dried oregano or Italian seasoning

• 1 tablespoon fresh parsley or dill, chopped

• Salt and black pepper, to taste

For the Quinoa

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• ¼ teaspoon salt

For the Bowl

• 2 ripe avocados, sliced 🥑

• 1 cup cherry tomatoes, halved

• 1 cup baby spinach or mixed greens

• Optional toppings: cucumber slices, feta cheese, red onion, sesame seeds

Instructions

1. Cook the Quinoa

1. In a saucepan, combine quinoa, water (or broth), and salt.

2. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

3. Remove from heat, fluff with a fork, and set aside.

2. Prepare and Cook the Salmon

1. In a small bowl, mix olive oil, lemon zest, lemon juice, garlic, herbs, salt, and pepper.

2. Brush the mixture over the salmon fillets.

3. Heat a skillet or grill pan over medium heat.

4. Cook salmon for 4–5 minutes per side, until opaque and flaky.

3. Assemble the Bowl

1. Divide quinoa among serving bowls.

2. Top with salmon, avocado slices, cherry tomatoes, and greens.

3. Add any optional toppings you like.

Serve

Finish with an extra squeeze of lemon and a drizzle of olive oil if desired. Serve warm or slightly chilled.

Tips

• Swap quinoa for brown rice or couscous if preferred.

• For extra flavor, add a light lemon-tahini or yogurt dressing.

• This bowl is perfect for meal prep and keeps well refrigerated for up to 2 days.

This Lemon Herb Salmon and Avocado Quinoa Bowl is fresh, nourishing, and balanced—packed with protein, healthy fats, and bright citrus

flavor for a satisfying, wholesome meal.