Description
A nourishing grain bowl topped with herb-crusted salmon, fresh vegetables, and a zesty dressing for a wholesome and balanced meal.
Ingredients
Units
Scale
- 4 salmon fillets (about 150g each)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 teaspoons garlic powder
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup shredded carrots
- 1 avocado, sliced
- Mixed greens or spinach, for serving
- Optional dressing: lemon-tahini or vinaigrette
Instructions
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, Dijon mustard, lemon juice, garlic powder, parsley, dill, salt, and pepper to form a paste.
- Place salmon fillets on the baking sheet and spread the herb mixture evenly over the tops.
- Bake salmon for 12-15 minutes, or until cooked through and flaky.
- While salmon bakes, prepare grain bowls by dividing cooked quinoa or brown rice among 4 bowls.
- Top each bowl with cherry tomatoes, cucumber, shredded carrots, avocado, and greens.
- Place a baked salmon fillet on each bowl and drizzle with dressing of choice.
- Serve immediately, warm or at room temperature.
Notes
- Use any grain you prefer, such as farro or couscous.
- Fresh herbs can be replaced with dried—use half the quantity.
- This meal works great for meal prep; store components separately.
- Add pickled onions or feta for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 23g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 70mg