Go Back Download PDF
–+ servings
MEL'S EASY KITCHEN

Salmon, Avocado and Quinoa Bowl

This bowl combines 8 oz of cooked wild salmon with quinoa, avocado, cucumber and a lemon and olive oil dressing.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1 servings
Meal: Lunch
By: Melanie

Equipment

  • Measuring cups and spoons
  • Food thermometer
  • Rimmed baking sheet
  • Whisk
  • Mixing bowl
  • Knife and cutting board

Ingredients

  • 8 oz cooked wild salmon, weighed after cooking
  • 3/4 cup cooked quinoa
  • 1/4 medium California avocado (about 34 g edible flesh)
  • 6 oz cucumber
  • 2 tsp olive oil, divided
  • 1 tsp fresh lemon juice
  • Fresh dill to taste and chopped kale, optional

Instructions

  • If starting with raw fish, roast it on a lined sheet at 400°F using one teaspoon of the measured oil. Cook until the thickest part reaches 145°F. Weigh out 8 oz (227 g) of cooked wild salmon for this bowl.
  • Place the cooked quinoa and diced cucumber in a bowl. Top with sliced avocado and the salmon. Whisk the remaining teaspoon of oil with lemon juice and dill to taste, then drizzle over the bowl. Add optional chopped kale if desired.

Nutrition per serving

Calories: 683kcal | Carbohydrates: 39g | Protein: 68g | Fat: 29.7g | Fiber: 7.1g

Notes

Contains fish.
Estimated nutrition is for the full single serving shown. The estimate uses 8 oz (227 g) cooked wild salmon, 34 g avocado and two teaspoons of olive oil. A larger fish portion will change calories and protein.
Storage: Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Timing: Times are planning estimates based on the method; appliances and ingredient preparation can change them. Includes cooking the fish; quinoa is already cooked as listed.