Creeach Fam Recipes
Salmon Quinoa Bowl
4 servings
份量25 minutes
總時間食材
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
步驟
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.
營養
每份大小
-
卡路里
878
總脂肪
44 g
飽和脂肪
9 g
不飽和脂肪
-
反式脂肪
0 g
膽固醇
112 mg
鈉
1217 mg
總碳水化合物
57 g
膳食纖維
10 g
總糖
4 g
蛋白質
56 g
4 servings
份量25 minutes
總時間