Lemon Salmon Power Bowl
A bowl that tastes just like summer! Lemon salmon, quinoa, summer squash, zucchini, mixed greens, raspberries, and balsamic glaze deliver a powerful flavor experience!
Servings 4 people
Ingredients
For the salmon:
- 1 lb salmon
- 1/4 cup olive oil
- 1 lemon juiced
- 1 tsp dried thyme
- 1/4 tsp ground black pepper
For the quinoa:
- 1 cup dry red quinoa rinsed
- 2 cups water
For the balsamic glaze:
- 1 cup balsamic vinegar
- 1/4 cup brown sugar
For the sauteed vegetables:
- 1 tbsp olive oil
- 3 cloves garlic minced
- 1 medium zucchini sliced into rounds
- 1 medium yellow summer squash sliced into rounds
To garnish:
- 2 cups mixed greens
- 1 cup fresh raspberries
- 1/4 cup parmesan cheese grated
- 1/2 lemon sliced to garnish
Instructions
- In a small bowl, whisk together olive oil, lemon juice, dried thyme, and ground black pepper to make a marinade. Marinate salmon filets in a silicone food storage bag or shallow, covered dish for at least 2 hours (overnight is best).
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with a silicone baking mat, foil, or parchment paper. Place salmon on prepared baking sheet and bake for about 20 minutes, or until internal temperature of salmon reaches 145 degrees Fahrenheit.
- In a medium saucepan, bring quinoa and 2 cups of water to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes or until quinoa is tender. Once cooked, fluff quinoa with a fork and set aside.
- In a small saucepan over medium heat, heat balsamic vinegar and brown sugar, whisking frequently until reduced by about half, or about 20 minutes.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add garlic and saute until fragrant, about 30 seconds. Add zucchini and summer squash and saute until tender, about 3-5 minutes.
- Build bowls by layering quinoa, sauteed veggies, mixed greens, salmon, and raspberries. Drizzle with balsamic glaze and garnish with parmesan cheese and lemon slices.
Notes
- You can use bottled lemon juice instead of fresh, if desired. One lemon contains approximately 2 tablespoons of juice.
- You can use white quinoa instead of red, if desired. Try it with brown rice, farro, bulgur, or your other favorite whole grain to mix it up!
- I use mixed spring greens for this recipe, but you can use any green leafy your heart desires! Try it with arugula or spinach too.
- Mix it up by trying other summer berries instead of raspberries. Experiment with strawberries, blackberries, or blueberries or all of the above together!
- Store any leftovers in an airtight container in the refrigerator for 3-5 days. For best results, store the mixed greens, raspberries, and balsamic glaze in separate containers.