Salmon and Quinoa Bowl

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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