Salmon power bowl

Recipe

Apr 28

This salmon quinoa bowl is made with leftover roasted vegetables, pan-fried salmon, sesame seeds, tahini dressing, and the grain of your choice. Perfect for using up leftovers.

This bowl is completely customizable, so you can use whatever leftover veggies you might have in the fridge, and add something fresh to compliment the ingredients.

Quinoa Bowl

1 Cup quinoa
5 oz 3 c. spinach (Just make a bed of spinach in a bowl)!
1 tablespoon sesame seeds
1 medium sweet potato, diced
½ lb brussels sprouts, halved
½ lb radishes, quartered
2 tablespoons oil divided (coconut or avocado oil)
1 lb salmon, cut into 4 4-oz fillets
sea salt, to taste
cracked black pepper, to taste
Dressing of choice

Quinoa Bowl

Preheat the oven to 425*. Remove the salmon from the fridge and set on the counter so that it can come to room temperature.
Toss the sweet potato, brussels sprouts, and radishes with 1 tablespoon oil, spread onto a baking sheet, and roast until slightly charred and tender, stirring occasionally, 25-30 minutes.
While the vegetables are roasting, cook the quinoa per package instructions.
While the quinoa and vegetables are cooking, saute the salmon. Heat a skillet over medium-high heat. After slicing the fillets, pat each dry with a cotton kitchen towel or paper towel. Season the flesh with sea salt and cracked pepper.
One the pan is hot add 1 tablespoon fat to the pan and allow it to heat for about a minute. Add the fillets to the pan skin-side down and then do not touch them. Cook over medium-high heat for 3-7 minutes, or until the flesh is mostly light pink instead of translucent.
Once most of the flesh is cooked, put a lid on the pan and cook covered for 2-3 minutes, or until the top of the flesh is completely opaque. Alternatively, gently flip the salmon over and sauté an additional one minute, or until the flesh is uniformly pink.
Remove the salmon from the pan immediately and allow to rest skin side down on a cutting board for a up to 5 minutes.
Toss the cooked quinoa with the spinach and sesame seeds, then divide by four bowls. Top each bowl with ¼ of the cooked vegetables and one salmon fillet. Drizzle with dressing and serve immediately.