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In today’s fast-paced world, finding a meal that is both healthy and satisfying can often feel like a challenge. However, the Grilled Lemon Garlic Salmon Bowl emerges as a perfect solution, offering a delightful combination of flavors and textures that cater to health-conscious individuals and seafood enthusiasts alike. This dish not only tantalizes the taste buds but also provides a nutritional powerhouse, making it an ideal option for lunch or dinner.

Grilled Lemon Garlic Salmon Bowls

Discover the delight of Grilled Lemon Garlic Salmon Bowls, a perfect blend of fresh flavors and healthy ingredients. This easy-to-make dish is packed with omega-3 fatty acids, high-quality protein, and an array of vitamins from vibrant veggies. Ideal for lunch or dinner, you can customize it to fit any taste. Enjoy the satisfying crunch of vegetables paired with perfectly grilled salmon, drizzled with a zesty lemon dressing for a wholesome meal.
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Ingredients
  

For the Grilled Salmon:

4 salmon fillets (6 oz each)

4 tablespoons olive oil

3 cloves garlic, minced

Juice of 2 lemons

Zest of 1 lemon

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon honey (optional)

For the Bowl:

2 cups cooked quinoa (or brown rice)

2 cups fresh spinach or arugula

1 cup cherry tomatoes, halved

1 avocado, sliced

½ cup cucumber, diced

¼ cup red onion, thinly sliced

Fresh parsley or cilantro for garnish

Extra lemon wedges for serving

Instructions
 

Marinate the Salmon: In a medium mixing bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, salt, pepper, oregano, and honey (if using). Place the salmon fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

    Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C). Brush the grill grates with oil to prevent sticking.

      Prepare the Bowl Ingredients: While the salmon is marinating, prepare the quinoa (or brown rice) according to package instructions and let it cool. Wash and chop the spinach, tomatoes, avocado, cucumber, and red onion.

        Grill the Salmon: Remove the salmon from the marinade and let any excess drip off. Place the fillets on the preheated grill and cook for 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork. Remove from the heat and let it rest for a few minutes.

          Assemble the Bowls: In each serving bowl, place a scoop of cooked quinoa (or brown rice) as the base. Top with a handful of fresh spinach or arugula, followed by sliced avocado, halved cherry tomatoes, diced cucumber, and red onion.

            Add the Salmon: Place a grilled salmon fillet on top of each bowl. Drizzle with any remaining marinade from the grilled salmon for extra flavor.

              Garnish and Serve: Sprinkle with fresh parsley or cilantro and serve with lemon wedges on the side for an extra zesty touch.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4