Salmon Nourish Bowl

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 bowls

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Ingredients

For the Bowl

• 2 cups cooked quinoa or brown rice
• 4 salmon fillets (about 4–5 oz each)
• 1 cup steamed broccoli florets
• 1 cup shredded carrots
• 1 cup cucumber, sliced thin
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, sliced
• 1/4 cup edamame, shelled
• 2 tbsp sesame seeds (optional)
• Fresh cilantro or parsley for garnish

Salmon Marinade

• 2 tbsp soy sauce or tamari
• 1 tbsp olive oil
• 1 tsp honey or maple syrup
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1/2 tsp black pepper

Lemon-Tahini Dressing

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup or honey
• 2–3 tbsp warm water (to thin)
• Pinch of salt

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Directions

1. Cook the Quinoa or Rice:
   Prepare quinoa or brown rice according to package instructions. Fluff and set aside.
2. Marinate the Salmon:
   In a small bowl, mix soy sauce, olive oil, honey, ginger, garlic, and pepper. Coat salmon fillets and let sit for 5–10 minutes.
3. Cook the Salmon:
   • Oven: Bake at 400°F (200°C) for 12–15 minutes, until salmon flakes easily.
   • Skillet: Pan-sear 4–5 minutes per side over medium heat.
4. Prepare the Vegetables:
   Steam broccoli and edamame. Slice cucumber, halve cherry tomatoes, and shred carrots. Slice avocado.
5. Make the Dressing:
   Whisk together tahini, lemon juice, olive oil, maple syrup, and salt. Add warm water gradually until smooth and pourable.
6. Assemble the Bowls:
   Divide quinoa/rice among 4 bowls. Top with broccoli, carrots, cucumber, cherry tomatoes, edamame, and avocado.
7. Add Salmon & Finish:
   Place one salmon fillet on top of each bowl. Drizzle with lemon-tahini dressing, sprinkle sesame seeds, and garnish with fresh cilantro or parsley.