Grilled Lemon Garlic Salmon Bowls

In the world of culinary creations, few dishes are as enticing as the Grilled Lemon Garlic Salmon Bowl. This vibrant meal combines the rich flavors of perfectly grilled salmon with fresh vegetables, making it a feast for both the eyes and the palate. The appeal of this dish lies not only in its delightful taste but also in its simplicity and health benefits. As more people seek quick yet nutritious meal options, salmon bowls have emerged as a popular choice, fitting seamlessly into busy lifestyles while offering a substantial dose of essential nutrients.

Grilled Lemon Garlic Salmon Bowls

Discover the perfect balance of flavor and nutrition with Grilled Lemon Garlic Salmon Bowls. This dish features succulent grilled salmon, vibrant vegetables, and a hearty base of quinoa, all drizzled with a zesty lemon dressing. Packed with omega-3 fatty acids and protein, it's a healthy choice for busy lifestyles. Explore creative variations and learn simple techniques to master this quick, tasty meal that’s sure to impress at any table. Enjoy healthy cooking made easy!

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Ingredients

For the Salmon:

4 salmon fillets (approximately 6 ounces each)

4 tablespoons extra virgin olive oil

4 cloves of garlic, finely minced

Juice of 2 fresh lemons (about 1/4 cup)

Zest from 1 lemon

1 teaspoon dried oregano

1 teaspoon honey

Sea salt and freshly cracked black pepper, to taste

For the Bowls:

2 cups cooked quinoa (or substitute with brown rice)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 ripe avocado, sliced

1 cup baby spinach or arugula

1/4 cup fresh parsley, chopped (for garnish)

Optional: crumbled feta or goat cheese for topping

For the Lemon Dressing:

3 tablespoons extra virgin olive oil

Juice of 1 lemon

1 teaspoon Dijon mustard

Sea salt and freshly cracked black pepper, to taste

Instructions

Marinate the Salmon:

In a medium mixing bowl, combine the olive oil, minced garlic, lemon juice, lemon zest, oregano, honey, salt, and pepper. Whisk the mixture until well blended. Place the salmon fillets in a shallow dish or a resealable zip-lock bag, and pour the marinade over the top. Make sure the fillets are completely coated. Allow the salmon to marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.

Prepare the Quinoa:

Cook the quinoa according to package instructions. Once cooked, remove from heat and let it cool slightly. Fluff the quinoa with a fork to separate the grains and set aside until ready to assemble the bowls.

Make the Lemon Dressing:

In a small bowl, combine the olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk the ingredients together until they form a smooth, emulsified dressing. Set aside.

Grill the Salmon:

Preheat the grill to medium-high heat. Lightly grease the grill grates with olive oil or use a grill mat to prevent sticking. Remove the salmon fillets from the marinade, allowing any excess marinade to drip off, and place them skin-side down on the grill. Grill for approximately 4-5 minutes on each side until the salmon is cooked through and flakes easily with a fork; the internal temperature should reach 145°F (63°C).

Assemble the Bowls:

In each serving bowl, create a base with a generous portion of cooked quinoa. Layer on the baby spinach, followed by cherry tomato halves, diced cucumber, and slices of avocado. Top each bowl with a grilled salmon fillet, positioned beautifully.

Drizzle and Garnish:

Drizzle the prepared lemon dressing generously over the assembled ingredients in each bowl. Finish with a sprinkle of fresh parsley and, if desired, add a few crumbles of feta or goat cheese to elevate the flavor profile.

Serve:

Serve these vibrant bowls immediately while still warm for the best experience. Alternatively, refrigerate for a delightful cold option that is just as satisfying!

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4