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Hi Friends! Happy Memorial Day. I can’t believe another month is coming to an end.
Yesterday, I spent the early evening meal prepping for the week, utilizing my mason jars. (More on that on Thursday.) With all of the veggies, quinoa and salmon, I created this recipe, Moroccan Salmon and Quinoa Bowl.
The flavors of fresh dill and currants paired with the zesty lemon and spicy red onion, brings so much flavor and brightness to the salmon. If you wanted some spice, add some red ch illi flakes. This recipe make two servings.
What You’ll Need
2 cup quinoa, cooked 1/2 red onion, chopped 1 cup dill, chopped 2 tablespoons currants lemon juice from 1 lemon salt and pepper to taste 1 teaspoon extra virgin olive oil 2 – 3oz salmon filets, baked with olive oil, lemon and dill
What You’ll Need To Know
Preheat oven to 375F.
Pat salmon dry, and place it in a greased 13-in. x 9-in. baking dish. Brush with olive oil and lemon juice, sprinkle salt and pepper, and top with dill.
Bake, uncovered, at 375F for 25 minutes or until fish flakes easily with a fork.
While the salmon is cooking, combine the rest of the ingredients in a large mixing bowl: quinoa, red onion, dill, salt, pepper, lemon juice, currents, and olive oil.
Serve in a bowl and place the salmon on top. Enjoy!
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.