Zesty Lemon Dill Salmon Bowls Flavorful and Fresh Meal

Ingredients

• 2 fillets salmon
• 2 tablespoons olive oil
• 1 lemon Juice of
• 1 lemon Zest of
• 2 tablespoons fresh dill, chopped
• 1 teaspoon garlic powder
• to taste Salt and pepper
• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 cup cherry tomatoes, halved
• 1 whole avocado, sliced
• 1 whole cucumber, diced
• 1 4 cup feta cheese, crumbled (optional)
• 2 cups baby spinach

Instructions

1. Preheat your grill or skillet over medium-high heat.
2. In a small bowl, mix together the olive oil, lemon juice, lemon zest, dill, garlic powder, salt, and pepper.
3. Brush the salmon fillets with the lemon-dill mixture, ensuring they are well coated.
4. Cook the salmon on the grill or skillet for about 5-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork.
5. Meanwhile, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid has been absorbed.
6. Fluff the cooked quinoa with a fork and season with a pinch of salt.
7. Prepare your serving bowls by layering a base of baby spinach and quinoa.
8. Top each bowl with a salmon fillet, cherry tomatoes, avocado slices, diced cucumber, and, if desired, crumbled feta cheese.
9. Drizzle any leftover lemon-dill mixture over the assembled bowls and garnish with additional fresh dill.