Ingredients
Scale
- 2 fresh salmon fillets (about 6 oz each)
- 1 cup quinoa or brown rice
- 1 cup mixed vegetables (bell peppers, carrots, snap peas)
- 1 ripe avocado
- 3 tbsp soy sauce or tamari (low-sodium recommended)
- Juice of 1 lemon
- 1 tsp sesame oil
- 1 tbsp olive oil (for cooking)
- 2 green onions (chopped)
- 2 tbsp toasted sesame seeds
Instructions
- Prepare the base: Rinse quinoa or brown rice under cold water. Cook according to package instructions (about 15-20 minutes).
- Cook the salmon: Heat olive oil in a skillet over medium heat. Season salmon with salt and pepper; cook skin-side down for about 4-5 minutes per side until golden and flaky.
- Sauté the vegetables: In another pan, add olive oil and mixed vegetables. Stir-fry on high heat for about 5-7 minutes until tender-crisp.
- Create the dressing: Whisk together soy sauce, lemon juice, and sesame oil in a small bowl.
- Assemble your bowl: Layer cooked quinoa or rice at the bottom, top with salmon, sautéed vegetables, sliced avocado, and drizzle generously with dressing.
- Add garnishes: Sprinkle chopped green onions and toasted sesame seeds on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 550
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 70mg