Salmon Quinoa Bowl

• portions: 4 servings
• temps total: 25 minutes

Ingrédients

4 (6- to 8-oz.) salmon fillets

Kosher salt

Freshly ground black pepper

1/2 avocado

1/2 c. fresh dill, plus more for serving

1/4 c. plain full-fat Greek yogurt

Zest and juice of 1 lemon

2 tbsp. extra-virgin olive oil, plus more for drizzling

2 oz. baby arugula

2 c. cooked tricolor quinoa

2 Persian or 1 English cucumbers, halved lengthwise, thinly sliced

Flaky sea salt

Lemon wedges, for serving

Instructions

Preheat oven to 325º. Season salmon all over with kosher salt and pepper and arrange on a parchment-lined baking sheet. Bake salmon until opaque and flaky, 18 to 20 minutes.

Meanwhile, in a food processor, combine avocado, dill, yogurt, lemon zest and juice, 2 tablespoons oil, and 2 tablespoons water; season with kosher salt and pepper. Pulse, adding more water if consistency is too thick, until dressing is smooth. Transfer to a small bowl.

In a medium bowl, season arugula with a pinch of kosher salt and pepper. Drizzle with oil and toss to combine.

Divide arugula among bowls. Top with quinoa, salmon, and cucumbers. Drizzle with dill yogurt dressing, then sprinkle with more dill and sea salt. Serve with lemon wedges alongside.

Nutrition

• Calories: 878
• Lipides Totaux: 44 g
• Lipides Saturés: 9 g
• Acides Gras Trans: 0 g
• Cholestérol: 112 mg
• Sodium: 1217 mg
• Glucides Totaux: 57 g
• Fibres Diététiques: 10 g
• Sucres Totaux: 4 g
• Protéines: 56 g