Description
Indulge in a vibrant and nutritious Herb-Roasted Salmon Bowl with Quinoa Kale Salad & Avocado, perfect for a quick lunch or dinner. This delightful dish features succulent salmon paired with protein-rich quinoa, fresh kale, and colorful vegetables. With just 22 minutes from prep to plate, you can enjoy a meal that not only satisfies your taste buds but also supports your well-being. The creamy avocado adds a luxurious touch, while the optional chili flakes provide a hint of heat.
Ingredients
Scale
- 1 salmon fillet (4–5 oz)
- 1 tsp olive oil
- Pinch of dried herbs (oregano, thyme, or Italian blend)
- 1 cup kale, chopped
- ½ cup cooked quinoa
- 4–5 cherry tomatoes, halved
- ½ cup broccoli florets, steamed or sautéed
- 2–3 thin slices red onion
- Avocado, sliced or fanned
- Pinch of chili flakes (optional)
- Salt & black pepper to taste
- Optional: lemon wedge for serving
Instructions
- Preheat oven to 400°F (200°C).
- Brush salmon fillet with olive oil and season with salt, pepper, and dried herbs. Place on a baking sheet and roast for 10-12 minutes until flaky.
- In a mixing bowl, combine chopped kale with olive oil and salt. Add cooked quinoa, broccoli, cherry tomatoes, and red onion; mix gently.
- Assemble the bowl by placing roasted salmon on one side and salad on the other. Top with sliced avocado and optional chili flakes.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 70mg
Keywords: Feel free to swap out any vegetables based on seasonal availability. To enhance flavors, marinate the salmon in olive oil and herbs for 30 minutes before cooking.