Name: Salmon and quinoa bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, patted dry; 1/4 cup quinoa; 1/2 cup water; 2.5 oz cucumber, diced; 1 green onion, thinly sliced; 1 tsp extra virgin olive oil; 1 1/2 tsp low sodium soy sauce; 1 1/2 tsp lemon juice; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp water

Nutrition

Per serving

508 calories

Protein: 37g; 29% of calories
Carbs: 33g; 26% of calories
Fat: 26g; 45% of calories

Instructions

Prep 15 min · Cook 15 min

Rinse the quinoa in a fine-mesh strainer. In a small saucepan, combine the quinoa, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
While the quinoa simmers, whisk the soy sauce, lemon juice, and water in a small bowl. Dice the cucumber and slice the green onion.
Season the salmon fillet with the remaining salt and pepper. Heat the olive oil in a skillet over medium-high heat. Place the salmon in the pan, skin-side down if it has skin, and cook for 4 minutes. Flip and cook for 2 to 3 minutes more until the surface is browned and the fish flakes easily at the thickest part. Done when flakes easily, 145°F.
Fluff the quinoa with a fork and stir in the cucumber and green onions. Transfer to a bowl and top with the salmon. Drizzle the soy-lemon dressing over the fish and quinoa.

Nutrition

Ingredients

Instructions

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