Name: Pan-Seared Salmon Grain Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5.5 oz raw salmon fillet; 0.25 cup dry quinoa; 0.5 cup nonfat Greek yogurt; 2 cup raw spinach; 0.5 cup raw cucumber; 0.5 cup raw blueberries; 1 tbsp fresh lemon juice; 1 tsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp olive oil

Nutrition

Per serving

642 calories

Protein: 63g; 36% of calories
Carbs: 52g; 30% of calories
Fat: 27g; 35% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse 0.25 cup dry quinoa under cold water. In a small pot, combine quinoa with 0.5 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
While quinoa cooks, whisk together 0.5 cup nonfat Greek yogurt, 1 tbsp fresh lemon juice, and 1 tsp fresh dill in a small bowl to create a zesty dressing.
Season 5.5 oz raw salmon fillet with 0.25 tsp sea salt and 0.25 tsp black pepper.
Heat 0.5 tsp olive oil in a non-stick skillet over medium-high heat. Place salmon in the pan and sear for 4-5 minutes per side until the skin is crispy and the fish is cooked through.
Slice 0.5 cup raw cucumber into thin rounds and wash 2 cups raw spinach.
Assemble the bowl by layering the spinach, cooked quinoa, and cucumber. Top with the seared salmon and drizzle with the yogurt sauce. Serve with 0.5 cup raw blueberries on the side as a refreshing sweet treat.

Nutrition

Ingredients

Instructions

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