Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 1 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 cup dry quinoa
  • 2 cups vegetable broth
  • 1 tbsp lemon juice
  • 2 cups baby spinach, chopped
  • 1 cup shredded carrots
  • 1 cup cucumber, diced
  • 1 large avocado, sliced
  • 1/4 cup toasted sesame seeds
  • 3 tbsp extra virgin olive oil
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tsp freshly grated ginger

Instructions:

  1. Rinse quinoa under cold water until clear.
  2. Combine quinoa and vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed (approx. 15 mins).
  3. Remove grains from heat, stir in lemon juice, and let sit covered for 5 minutes to steam.
  4. Pat salmon fillets completely dry with paper towels. Season all sides with salt, pepper, and garlic powder.
  5. Heat avocado oil in a large non-stick or cast-iron skillet over medium-high heat.
  6. Sear salmon fillets until a crisp crust forms and internal temperature reaches 145°F (63°C).
  7. Whisk together olive oil, soy sauce, maple syrup, rice vinegar, and grated ginger in a small bowl.
  8. Assemble bowls by layering cooked quinoa, spinach, carrots, cucumber, and sliced avocado.
  9. Top each bowl with a seared salmon fillet, sprinkle with toasted sesame seeds, and drizzle with the zesty dressing.