Savory sun-dried tomato & salmon power bowl
Packed with healthy fats and flavor, this Savory sun-dried tomato & salmon power bowl will give you the energy and nourishment you need for a busy day ahead.
Ingredients
(Serving: 4)
4 sockeye salmon filets
1 head of broccoli
1 cup quinoa, dried
1 container of sun-dried tomatoes in olive oil
1/4 cup walnuts, as garnish
4 basil leaves, as garnish
For the salmon:
1 Tbsp olive oil
1/2 tsp garlic powder
1/4 tsp onion powder
1/2 tsp Kosher salt
For the broccoli:
1 Tbsp olive oil
1/2 tsp Kosher salt
Appliances & Utensils
Instructions
Cook the quinoa: Rinse 1 cup quinoa in a colander under cold water. Add to a small pot with 2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until water is absorbed and quinoa is fluffy. Set aside.
Prepare and roast broccoli: Preheat the oven to 400°F. Wash and chop 1 head of broccoli into bite-sized florets. Toss with 1 Tbsp olive oil and 1/2 tsp Kosher salt. Spread on a sheet pan and roast for 18–20 minutes, until edges are golden and crisp.
Cook the salmon: Pat 4 salmon filets dry with a paper towel. Season evenly with 1 Tbsp olive oil, 1/2 tsp garlic powder, 1/4 tsp onion powder, and 1/2 tsp Kosher salt.
Heat a pan over medium heat. Place salmon skin-side down and cook for 4–5 minutes. Flip and cook for another 3–4 minutes, until just cooked through and golden.Assemble the bowls: Spoon quinoa into bowls. Add roasted broccoli and a few sun-dried tomatoes. Place a salmon filet on top of each bowl. Garnish with walnuts and a torn basil leaf.
Pro Tip: If you aren’t a fan of sun-dried tomatoes, consider swapping them out for some sliced avocado with red pepper flakes.
For vegetarian/vegan dietary preferences: Consider swapping the main protein for cannellini beans for this dish.
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Best,
Grace Barker