Description
A quick and satisfying meal featuring salmon, quinoa, and fresh greens, perfect for an anti-inflammatory diet.
Ingredients
- 2 salmon fillets
- 2 cups cooked quinoa
- 2 cups mixed greens or chopped kale
- 1 cup roasted veggies, like zucchini and peppers
- 1 small avocado, sliced
- 2 tablespoons extra virgin olive oil
- 1 lemon, zest and juice
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Pat the salmon dry. Rub with 1 tablespoon olive oil, garlic powder, oregano, salt, and pepper.
- Pan-sear over medium heat for 3 to 4 minutes per side, or bake at 400°F for 10 to 12 minutes.
- Toss greens with cooked quinoa and roasted veggies. Drizzle with remaining olive oil and lemon juice. Add lemon zest.
- Top with salmon and avocado. Taste and adjust salt and lemon as needed.
Notes
For meal prep, cook a large batch of quinoa and roasted veggies on Sunday for easy assembly during the week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking, Pan-Searing
- Cuisine: Mediterranean