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Salmon Protein Bowl Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • ¾ cup quinoa, rinsed
  • 2 (4 oz) skinless salmon fillets
  • 1 avocado, sliced
  • 1 cup shelled edamame
  • 1 small cucumber, thinly sliced
  • 3 tbsp soy sauce
  • 2 tbsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp grated fresh ginger
  • 1 small garlic clove, grated
  • 1 tsp sriracha (optional)
  • 2 tsp sesame seeds
  • Kosher salt and black pepper
  • 2 green onions, sliced (optional)

Method
 

  1. Rinse quinoa, add to a saucepan with 1⅓ cups water and a pinch of salt. Bring to a boil, reduce to low, cover, and simmer until tender, 12 to 15 minutes. Drain any extra water and fluff with a fork.
  2. Preheat oven to 400°F (200°C). Pat salmon dry, season with salt and pepper, and place on a parchment-lined baking sheet. Roast until opaque and flaky, about 12 minutes.
  3. In a small bowl, whisk the soy sauce, sesame oil, rice vinegar, ginger, garlic, and sriracha if using.
  4. Divide quinoa between bowls, top with flaked salmon, avocado, edamame, and cucumber. Drizzle with dressing, garnish with sesame seeds and green onions, and serve immediately.

Notes

If you have time, let the salmon come to room temperature for 10 minutes before roasting. The dressing keeps for up to 3 days in the fridge, so make it ahead if your evening is tight.