Ingredients
Scale
- 2 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 2 cups cooked quinoa (or rice)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
Step 1: Marinate the Salmon
- Prepare Marinade: In a small bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, cumin, salt, and pepper.
- Marinate Salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for about 15 minutes.
Step 2: Cook the Salmon
- Preheat Oven or Grill: Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.
- Cook Salmon: If baking, place the salmon on a lined baking sheet and bake for 12-15 minutes, or until cooked through. If grilling, cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork.
Step 3: Assemble the Bowls
- Prepare Base: In serving bowls, add a scoop of cooked quinoa or rice as the base.
- Add Toppings: Top with cherry tomatoes, cucumber, and avocado slices.
- Add Salmon: Place the cooked salmon fillet on top of the vegetables.
- Garnish: Sprinkle with fresh cilantro and serve with lime wedges on the side.
- Prep Time: 10
- Cook Time: 15