Protein-Packed Salmon Bowl
CALORIES: 457
PREP: 30 minutes
COOK: 15 minutes
This delicious Protein-Packed Salmon Bowl is bright, colorful, fresh, and bursting with good-for-you ingredients. It's perfect for lunch or dinner (or breakfast for that matter) and meal preps beautifully!
Ingredients
| Salmon | |
| 4 | salmon fillets (4oz) |
|---|---|
| 1/2 tsp | dried oregano |
| 1/2 tsp | dried basil |
| 1/2 tsp | dried parsley |
| 1/2 tsp | dried dill |
| 2 | garlic cloves, minced |
| 1 tbsp | olive oil |
| 1/2 | lemon, juice |
Salt to taste | |
| Salad | |
| 2 cups | cooked quinoa |
|---|---|
| 1 19-oz | can chickpeas, drained and rinsed |
| 3 | mini cucumbers, sliced |
| 1 cup | halved cherry tomatoes |
| 1/4 | red onion, thinly sliced |
| 2 tbsp | chopped fresh dill |
| 2 tbsp | olive oil |
| 1/2 | lemon, juice |
| 4 cups | mixed greens |
Salt and pepper to taste | |
Directions
To make the salmon, arrange the fillets in a baking dish and season them with salt to taste. Season them with the dried oregano, dried basil, dried parsley, and dried dill. Add the garlic, olive oil, and lemon juice. Allow the salmon to marinate for 15 to 30 minutes in the refrigerator.
When ready to cook the salmon, preheat the oven to 425ºF. Bake until the salmon flakes easily, about 10 to 12 minutes.
While the salmon is in the oven, to make the salad, in a large bowl combine the quinoa, chickpeas, cucumber, tomatoes, red onion, and fresh dill. Add the olive oil and lemon juice and mix well.
Serve the salad over the mixed greens, topped with the salmon.
| Per serving | |
|---|---|
| Calories (kcal) | 457 |
| Total Fat (g) | 22 |
| Saturated fat (g) | 4 |
| Cholesterol (mg) | 72 |
| Sodium (mg) | 473 |
| Total Carbohydrate (g) | 31 |
| Dietary Fiber (g) | 7 |
| Total Sugars (g) | 5 |
| Protein (g) | 34 |
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