Description
This Nourishing Salmon Bowl is a vibrant and wholesome meal featuring perfectly pan-seared salmon served over a base of quinoa or brown rice, complemented by fresh vegetables and a creamy tahini dressing. Packed with protein, healthy fats, and fresh flavors, it’s an ideal quick and nutritious lunch or dinner option.
Ingredients
Scale
Salmon
- 1 lb salmon fillets, skin-on or skinless
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- Salt and pepper, to taste
Base and Vegetables
- 1 cup cooked quinoa or brown rice
- 1/2 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1 cup spinach or mixed greens
- 1/2 cup shredded carrots
- 1/4 cup edamame (optional)
Dressing
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon water (to thin)
- 1 teaspoon honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper, to taste
Garnish
- 1 tablespoon sesame seeds or chia seeds
- 1 tablespoon fresh cilantro, chopped (optional)
Instructions
- Prepare the Salmon: Season the salmon fillets evenly with olive oil, lemon juice, garlic powder, paprika, cumin, salt, and pepper. Heat a non-stick skillet over medium heat and cook the salmon for 4-5 minutes per side, until the fish flakes easily with a fork. Remove from heat and set aside.
- Prepare the Dressing: In a small bowl, whisk together tahini, lemon juice, water, honey or maple syrup, minced garlic, salt, and pepper. Add more water if needed to achieve a smooth, drizzle-worthy consistency.
- Assemble the Bowl: Divide the cooked quinoa or brown rice evenly between two bowls. Layer each with spinach or mixed greens, sliced cucumber, shredded carrots, edamame (if using), and avocado slices. Place the cooked salmon fillet on top.
- Garnish and Serve: Drizzle the tahini dressing over the assembled bowls. Sprinkle sesame or chia seeds over the top and garnish with fresh chopped cilantro if desired. Serve immediately for the freshest taste.
Notes
- You can substitute quinoa or brown rice with cauliflower rice for a lower-carb option.
- Adjust the seasoning of the salmon to your taste; adding a pinch of chili powder can add a nice kick.
- The dressing can be prepared ahead and stored in the fridge for up to 3 days.
- Edamame is optional but adds an extra boost of protein and texture.
- To fully cook the salmon, ensure it reaches an internal temperature of 145°F (63°C).
