Looking for a nutrient-dense, flavor-packed meal that checks all the boxes? Look no further than this delicious salmon, quinoa, and avocado salad! It's a true powerhouse of a dish, combining lean protein, fiber-rich carbs, healthy fats, and vitamins. Plus, it's entirely gluten-, dairy-free, and nut-free, making it suitable for various dietary needs.
Bon appetit!
- Gluten-free
- Dairy-free
- Nut-free
- Servings: 4
- Time: 35 minutes
Ingredients:
- 1/2 cup quinoa
- 1 cup water
- 4 (4-ounce) salmon filets
- 1 pound asparagus, trimmed
- 1 teaspoon extra-virgin olive oil, plus 2 tablespoons
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground pepper
- 1/4 teaspoon red pepper flakes
- 1 avocado, chopped
- 1/4 cup chopped scallions, both white and green parts
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced oregano
- 1 tablespoon minced oregano
Preparation:
- In a small pot, combine the quinoa and water and bring to a boil over medium-high heat. Cover, reduce the heat, and simmer for 15 minutes.
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
- Arrange the salmon on one side of the prepared baking sheet. Toss the asparagus with 1 teaspoon of olive oil and arrange on the other side of the baking sheet.
- Season the salmon and asparagus with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, and the red pepper flakes. Roast for 12 minutes until browned and cooked through.
- While the fish and asparagus are cooking, in a large mixing bowl, gently toss the cooked quinoa, avocado, scallions, cilantro, and oregano. Add the remaining olive oil the lime juice, and the remaining seasonings.
Tip: Quinoa is a “superfood” because it contains fiber-rich carbs, protein, and other healthy vitamins and nutrients. It makes a great substitute for rice.
Nutrition facts per serving:
- Calories 395 g
- Total fat 22 g
- Protein 29 g
- Carbohydrates 23 g
- Sugars 3 g
- Fiber 8 g
- Sodium 292 mg
Looking for additional breakfast choices? Learn more here.