🐟 Salmon & Quinoa Power Salad
A protein-packed lunch bowl with greens, grains, and zesty lemon-tahini dressing.
📝 From Amy:
When I need something filling but still feel-good, this salmon and quinoa bowl always hits the spot. It’s light but satisfying, loaded with protein, fiber, and healthy fats. Plus, it’s one of those meals that feels fancy—but takes almost no effort. I usually roast the salmon while the quinoa cooks, then layer it all into a bowl and drizzle that lemony tahini dressing over the top. So simple, so energizing.
🛒 Ingredients
(Makes 2 bowls)
For the salad base:
- 1 cup cooked quinoa (white or tri-color)
- 1–2 salmon fillets (about 6 oz each)
- 2 cups baby arugula or mixed greens
- ½ avocado, sliced
- ½ cup cherry tomatoes, halved
- ¼ cucumber, thinly sliced
- 1 tbsp olive oil
- Salt and pepper to taste
For the lemon-tahini dressing:
- 1½ tbsp tahini
- 1 tbsp lemon juice
- ½ tsp maple syrup or honey
- 1 tbsp water (more to thin)
- Pinch of garlic powder
- Pinch of salt
🥗 Instructions
- Cook quinoa according to package instructions. Let cool slightly.
- Season salmon with salt, pepper, and olive oil. Bake at 400°F for 12–15 minutes, or until cooked through and flaky.
- In a small bowl, whisk together dressing ingredients until smooth. Add water to reach desired consistency.
- To assemble each bowl, layer quinoa, greens, and veggies. Add salmon and avocado on top.
- Drizzle with dressing and enjoy immediately—or store ingredients separately for easy lunch prep.
🌿 Amy’s Wellness Tip
This bowl checks all the boxes: healthy fat from salmon and avocado, fiber from the veggies and quinoa, and the creamy tahini dressing ties it all together. You can even swap in canned salmon or grilled tofu if you’re short on time.
