Salmon and quinoa bowl
- 6 oz ASC-certified salmon
- 1 cup cooked quinoa
- 1/2 cup Brussels sprouts, cut in half
- 1/2 cup grape tomatoes, cut in half
- 1 cup arugula
- sliced red onion
- sliced avocado
- 2 tbsp balsamic drizzle
Recipe and images courtesy of Seasonal Cravings | @seasonal_cravings
Preheat oven to 400°F. Place Brussels sprouts on a sheet pan and drizzle with 1 tbsp olive oil. Season with salt and pepper. Toss gently with hands. Cook for about 15-20 minutes until lightly charred on the outside.
Preheat a nonstick pan over medium-high heat. Season salmon with salt and pepper. Place in the hot pan and let cook on one side until brown about 4-5 minutes. Gently flip and cook on the other side until cooked through about 4-5 minutes.
Assemble grain bowl by adding cooked quinoa to a bowl. Top with roasted Brussels sprouts, grape tomatoes, arugula, sliced red onion, and avocado slices. At this point, drizzle generously with a balsamic drizzle and toss well. Top with salmon and more balsamic drizzle. Alternatively you can use your favorite balsamic dressing.
Toss well and serve.