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At the heart of any great dish are its ingredients. For the Grilled Lemon Garlic Salmon Bowl, the selection of fresh, high-quality components is crucial to achieving a well-balanced meal that delights the senses. Let’s dive into the key ingredients that make this recipe not only delicious but also a powerhouse of nutrition.

Grilled Lemon Garlic Salmon Bowls

Discover the enticing Grilled Lemon Garlic Salmon Bowls, perfect for a quick and nutritious meal. This vibrant dish combines succulent grilled salmon, nutrient-rich quinoa, and a medley of fresh vegetables, all dressed in a zesty lemon dressing. Ideal for meal prepping or a satisfying weeknight dinner, it’s rich in omega-3s and packed with vitamins. Explore this flavorful, adaptable recipe that celebrates health without compromising on taste!
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Ingredients
  

For the Salmon:

4 salmon fillets (about 6 ounces each)

4 tablespoons olive oil

4 garlic cloves, minced

Juice of 2 lemons (about 1/4 cup)

Zest of 1 lemon

1 teaspoon dried oregano

1 teaspoon honey

Salt and pepper to taste

For the Bowls:

2 cups cooked quinoa (or brown rice)

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

1 cup baby spinach or arugula

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

Optional: feta cheese or goat cheese for topping

For the Lemon Dressing:

3 tablespoons olive oil

Juice of 1 lemon

1 teaspoon Dijon mustard

Salt and pepper to taste

Instructions
 

Marinate the Salmon:

    In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, oregano, honey, salt, and pepper. Place the salmon fillets in a shallow dish or a zip-lock bag and pour the marinade over them. Ensure the fillets are fully coated and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

      Prepare the Quinoa:

        Cook quinoa according to package instructions and let it cool slightly. Once cooked, fluff it with a fork and set aside.

          Make the Lemon Dressing:

            In a small bowl, combine 3 tablespoons of olive oil, lemon juice, Dijon mustard, salt, and pepper. Whisk until emulsified and set aside.

              Grill the Salmon:

                Preheat the grill to medium-high heat. Lightly oil the grill grates or use a grill mat to prevent sticking. Remove the salmon from the marinade and place it skin-side down on the grill. Grill for about 4-5 minutes on each side or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

                  Assemble the Bowls:

                    In serving bowls, layer the cooked quinoa, baby spinach, cherry tomatoes, cucumber, and avocado slices. Top each bowl with a grilled salmon fillet.

                      Drizzle and Garnish:

                        Drizzle the lemon dressing over the assembled bowls. Sprinkle with fresh parsley and, if desired, add a few crumbles of feta or goat cheese for added flavor.

                          Serve:

                            Enjoy immediately while warm, or refrigerate for a delicious cold option!

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