Salmon Bowl with Quinoa and Vegetables

Step 1

Rinse the 1 cup quinoa in a fine mesh strainer. In a small pot, 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 and season both sides with salt and pepper. Heat 1 tbsp of the olive oil in a nonstick skillet over medium-high heat.

Step 3

Place salmon in the hot skillet, skin-side down if skin-on. Cook until the skin is crispy and the fish releases easily, about 4-5 minutes. Flip and cook until the salmon is opaque and flakes with a fork, another 3-4 minutes. Remove from heat and set aside.

Step 4

In a large bowl, toss the 2 cups shredded red cabbage, 1 cup halved cherry tomatoes, 1 cup diced mango, and 2 cups baby spinach with the remaining 1 tbsp olive oil and a squeeze of lemon juice (from the lemon wedge). Season with salt and pepper.

Step 5

To serve, divide the cooked quinoa between two bowls. Top with the dressed vegetables, sliced avocado, and the cooked salmon. Garnish with sesame seeds and serve with lemon wedges on the side.

Step 6

Drizzle with extra olive oil or a splash of soy sauce if desired. Enjoy immediately.