Ingredients
- 2 salmon fillets
- 1 cup cooked quinoa
- 1 cup baby spinach or mixed greens
- ½ cup cherry tomatoes halved
- ¼ avocado sliced
- 2 tbsp plain Greek yogurt
- 1 tsp lemon juice
Instructions
- Preheat oven to 200°C (400°F) and line a baking tray with parchment.
- Season salmon with salt, pepper, and a squeeze of lemon, then roast for 12–15 minutes until flaky.
- While salmon cooks, prepare quinoa according to package directions and chop vegetables.
- Mix yogurt and lemon juice to make a simple dressing.
- Assemble bowls with quinoa, greens, tomatoes, avocado, and salmon; drizzle with dressing before serving.
Notes
You can swap quinoa for brown rice or farro for a different texture. For extra gut-friendly fiber, add roasted sweet potato cubes or steamed broccoli. The yogurt dressing works just as well with lime juice if you prefer a zesty twist.