Description:
This wholesome bowl features grilled salmon rich in omega-3 fatty acids, fluffy quinoa, and steamed broccoli for a nutrient-dense, anti-inflammatory meal. It supports skin hydration, enhances elasticity, and fuels your body with clean protein and fiber — all without gluten.
🖼️ Image:
A clean bowl featuring a grilled salmon fillet on a bed of quinoa, with vibrant steamed broccoli, avocado slices, and a lemon wedge.
🕒 Preparation Time:
25 minutes
🔥 Calories:
420 kcal per serving
🍽️ Servings:
2 servings
🏷️ Tags:
Skin, Omega-3, High Protein, Gluten Free, Heart Healthy
📊 Nutrition Highlights:
- Omega-3s: 2000mg
- Protein: 35g
- Fiber: 7g
- Iron: 15% DV
🛒 Ingredients:
- 2 salmon fillets (about 150g each, skin on or off)
- 1 cup uncooked quinoa (yields ~2½–3 cups cooked)
- 2 cups broccoli florets
- 1 tablespoon olive oil
- Juice of ½ lemon
- 1 teaspoon garlic powder
- Salt & black pepper to taste
- Optional toppings: sliced avocado, sesame seeds, tahini drizzle
👩🍳 Instructions:
- Cook the Quinoa
- Rinse the quinoa thoroughly under cold water.
- In a medium pot, add 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until water is absorbed.
- Remove from heat, fluff with a fork, and cover to keep warm.
- Steam the Broccoli
- While the quinoa cooks, steam broccoli florets in a steamer basket over boiling water for 5–6 minutes, or until tender but still bright green.
- Set aside and cover to keep warm.
- Prepare and Grill the Salmon
- Pat salmon fillets dry with a paper towel.
- Rub each fillet with olive oil, lemon juice, garlic powder, salt, and pepper.
- Heat a nonstick pan or grill pan over medium-high heat. Place salmon skin-side down and cook for 4–5 minutes, then flip and cook another 3–4 minutes, until cooked through and flaky.
- Assemble the Bowl
- Divide the cooked quinoa evenly between two bowls.
- Add steamed broccoli, and top with grilled salmon.
- Optional: Add sliced avocado, a drizzle of tahini or olive oil, and a sprinkle of sesame seeds.
💡 Tips & Notes:
- Don’t Overcook Salmon: Salmon is done when it flakes easily and reaches an internal temperature of 125°F (52°C) for moist, tender texture.
- Boost Iron Absorption: Add a squeeze of lemon juice over broccoli — the vitamin C helps absorb more iron.
- Make It Meal-Prep Friendly: Double the recipe and store components separately in airtight containers for up to 3 days.
- Customize Veggies: You can swap broccoli with roasted Brussels sprouts, asparagus, or kale.
