2024
Salmon Quinoa Bowl
4 servings
porções10 minutes
tempo ativo25 minutes
tempo totalIngredientes
4 (6- to 8-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
1/2 avocado
1/2 c. fresh dill, plus more for serving
1/4 c. plain full-fat Greek yogurt
Zest and juice of 1 lemon
2 tbsp. extra-virgin olive oil, plus more for drizzling
2 oz. baby arugula
2 c. cooked tricolor quinoa
2 Persian or 1 English cucumbers, halved lengthwise, thinly sliced
Flaky sea salt
Lemon wedges, for serving
Instruções
Preheat oven to 325º. Season salmon all over with kosher salt and pepper and arrange on a parchment-lined baking sheet. Bake salmon until opaque and flaky, 18 to 20 minutes.
Meanwhile, in a food processor, combine avocado, dill, yogurt, lemon zest and juice, 2 tablespoons oil, and 2 tablespoons water; season with kosher salt and pepper. Pulse, adding more water if consistency is too thick, until dressing is smooth. Transfer to a small bowl.
In a medium bowl, season arugula with a pinch of kosher salt and pepper. Drizzle with oil and toss to combine.
Divide arugula among bowls. Top with quinoa, salmon, and cucumbers. Drizzle with dill yogurt dressing, then sprinkle with more dill and sea salt. Serve with lemon wedges alongside.
Nutrição
Tamanho da Porção
-
Calorias
878
Gordura Total
44 g
Gordura Saturada
9 g
Gordura Insaturada
-
Gordura Trans
0 g
Colesterol
112 mg
Sódio
1217 mg
Carboidrato Total
57 g
Fibra Dietética
10 g
Açúcares Totais
4 g
Proteína
56 g
4 servings
porções10 minutes
tempo ativo25 minutes
tempo total