NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.5 cup Quinoa

1 cup Baby spinach

0.5 cup Cucumber

1 tsp Olive oil

2 tbsp Greek yogurt

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Turmeric

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season all sides evenly with sea salt, black pepper, garlic powder, and turmeric.

• 2

  Heat the olive oil in a medium non-stick skillet over medium-high heat until shimmering.

• 3

  Place the salmon in the pan, skin-side down if applicable, and sear for 4 to 5 minutes until the skin is golden and crisp.

• 4

  Carefully flip the salmon and cook for an additional 3 to 4 minutes, or until the fish is just opaque and flakes easily with a fork.

• 5

  While the salmon cooks, whisk together the Greek yogurt and lemon juice in a small ramekin until smooth to create the dressing.

• 6

  Assemble the power bowl by layering the cooked quinoa and fresh baby spinach in a serving bowl.

• 7

  Add the sliced cucumber and place the golden pan-seared salmon fillet on top.

• 8

  Drizzle the lemon-yogurt sauce over the entire bowl and enjoy immediately.