Spring Salmon & Veggie Grain Bowl

8 oz piece salmon fillet, skin removed
1 cup quinoa, cooked
1 cup arugula, baby spinach or broccoli
1 avocado
½ cup sunflower sprouts
1 carrot, shaved (optional)
Salt and pepper

Preheat a grill or grill pan over medium-high heat. Season the salmon with salt and pepper, then place on an oiled grill or grill pan. When grill marks appear on the first side, after about 4 minutes, flip and grill for a few more minutes. It should take about 10 minutes total, though you can remove it earlier if you like your salmon medium-rare. Remove from grill and let rest. Note: You can also cook the salmon in an airfryer at 390° for 18-20 minutes.

Use a vegetable peeler to create thin, long ribbons from the carrots. In a serving bowl, place a scoop of quinoa, a small handful of baby spinach and the sunflower sprouts. Halve avocado and add a few slices to the bowl. Add carrot shavings, if desired,
and top with salmon.

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