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Pan-seared salmon served over quinoa with roasted vegetables.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
420 kcal
For 4 serving(s)
Per serving
Rinse quinoa under cold water and cook in 2 cups of vegetable broth for 15 minutes until fluffy, then fluff with a fork
Pat salmon fillets dry and season both sides with sea salt, black pepper, and paprika
Heat olive oil in a skillet over medium-high heat and cook salmon skin-side up for 4 minutes, then flip and cook for 3-4 minutes until cooked through
Toss cherry tomatoes, cucumber, and red onion in a bowl with lemon juice and fresh herbs
Whisk together Greek yogurt, fresh dill, lemon zest, minced garlic, and salt to create the dressing
Divide cooked quinoa among four bowls and arrange salmon, vegetables, and avocado slices on top
Drizzle each bowl generously with the lemon-dill dressing and garnish with fresh dill and lemon wedges
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