Salmon and Quinoa Bowl

Ingredients

• 2 fillets (about 6 oz each) salmon fillets
• 1 cup quinoa
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 medium lemon
• 1 tsp salt
• ½ tsp black pepper
• 1 cup microgreens

Instructions

1. 1

   Rinse the 1 cup quinoa in a fine-mesh strainer. In a small saucepan, combine quinoa with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.

2. 2

   While quinoa cooks, pat the 2 salmon fillets dry with paper towels. Season both sides with the 1 tsp salt and 0.5 tsp black pepper.

3. 3

   Heat 1 tbsp of the olive oil in a nonstick skillet over medium-high heat. Place the salmon fillets skin-side down and cook until the skin is crispy and golden, about 4 minutes.

4. 4

   Flip the salmon and cook for another 3-4 minutes, until the flesh is opaque and flakes easily with a fork. Remove from skillet and set aside.

5. 5

   Halve the 1 cup cherry tomatoes. In a small bowl, toss them with the remaining 1 tbsp olive oil, the juice of the 1 lemon, and a pinch of salt.

6. 6

   Fluff the cooked quinoa with a fork and divide between two bowls. Top each with a salmon fillet, the cherry tomato mixture, and 0.5 cup microgreens. Serve warm.

7. 7

   Optional: add a drizzle of extra olive oil or a sprinkle of chili flakes for extra flavor.

Tools you’ll need

• fine-mesh strainer
• small saucepan with lid
• nonstick skillet
• small bowl
• knife and cutting board

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