Description
Indulge in the vibrant flavors of the Herb-Roasted Salmon Bowl with Quinoa Kale Salad & Avocado. This delightful recipe combines juicy, oven-roasted salmon with a nutrient-dense salad made from fresh kale, fluffy quinoa, and creamy avocado. Perfect for lunch or dinner, this dish is not only quick to prepare—taking just 22 minutes—but also packed with wholesome ingredients that will nourish your body while satisfying your cravings. With its burst of flavors and customizable nature, it’s a meal you can enjoy any day of the week.
Ingredients
Scale
- 1 salmon fillet (4–5 oz)
- 1 tsp olive oil
- Pinch of dried herbs (oregano, thyme, or Italian blend)
- 1 cup kale, chopped
- ½ cup cooked quinoa
- 4–5 cherry tomatoes, halved
- ½ cup broccoli florets (steamed or sautéed)
- 2–3 thin slices red onion
- Avocado (sliced or fanned)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Brush the salmon fillet with olive oil and season with salt, black pepper, and dried herbs. Place on a baking sheet.
- Roast the salmon for 10-12 minutes until cooked through and flaky.
- In a mixing bowl, combine chopped kale with a splash of olive oil and a pinch of salt. Add cooked quinoa, steamed broccoli florets, halved cherry tomatoes, and red onion; mix gently.
- To assemble, place the roasted salmon on one side of your serving dish and add the salad next to it. Top with sliced avocado.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 2g
- Sodium: 240mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 9g
- Protein: 36g
- Cholesterol: 80mg