Salmon and Quinoa Power Bowls with Lemon Feta Avocado Salsa

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Calories: ~620 per bowl (will vary based on toppings)

Ingredients

For the Salmon

• 4 salmon fillets

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp chili flakes (optional)

• Salt & pepper, to taste

For the Quinoa Base

• 1 cup quinoa

• 2 cups vegetable or chicken broth

• 1 tbsp olive oil

• 1 garlic clove, minced

• Pinch of salt

For the Lemon Feta Avocado Salsa

• 1 large avocado, diced

• ½ cup crumbled feta

• 1 small cucumber, diced

• 1 cup cherry tomatoes, halved

• ¼ cup red onion, finely diced

• 3 tbsp fresh lemon juice

• Zest of 1 lemon

• 2 tbsp olive oil

• 2 tbsp fresh parsley or cilantro, chopped

• Salt & pepper, to taste

Optional Toppings

• Baby spinach or arugula

• Toasted sesame seeds

• Extra feta

• Lemon wedges

Instructions

1. Cook the Quinoa

1. Rinse quinoa under cold water.

2. Heat olive oil in a pot, add garlic, and sauté 30 seconds.

3. Add quinoa and broth. Bring to a boil.

4. Reduce heat, cover, and simmer 12–15 minutes until fluffy.

2. Cook the Salmon

1. Pat salmon dry and season with paprika, garlic powder, onion powder, chili flakes, salt, and pepper.

2. Heat olive oil in a pan over medium-high.

3. Sear salmon 3–4 minutes per side until browned and cooked through.
   You can also air-fry at 400°F (200°C) for 8–10 minutes.

3. Make the Lemon Feta Avocado Salsa

1. Combine avocado, feta, cucumber, tomatoes, and onion in a bowl.

2. Add lemon juice, zest, olive oil, parsley, salt, and pepper.

3. Gently toss to keep the avocado chunky and creamy.

4. Assemble the Power Bowls

1. Add a base of quinoa to each bowl.

2. Add greens if using.

3. Top with a salmon fillet.

4. Spoon a generous amount of Lemon Feta Avocado Salsa over the salmon.

5. Sprinkle sesame seeds and add lemon wedges.