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When it comes to vibrant, nourishing meals that excite the palate, Zesty Grilled Lemon Garlic Salmon Bowls stand out as a top contender. This dish combines the rich, buttery flavor of salmon with a zesty marinade of lemon and garlic, perfectly complemented by the wholesome goodness of quinoa and a colorful array of vegetables. Whether you're seeking a weeknight dinner that feels gourmet or a meal prep option for healthy lunches, this salmon bowl is both satisfying and visually appealing.

Grilled Lemon Garlic Salmon Bowls

Indulge in the vibrant flavors of Zesty Grilled Lemon Garlic Salmon Bowls, a dish that combines rich salmon marinated in a tangy lemon-garlic blend with a wholesome base of quinoa and an array of colorful, grilled vegetables. This meal is not only visually stunning but also packed with nutrients. Perfect for a gourmet weeknight dinner or meal prep, it's a flavorful, satisfying option that elevates healthy eating with every delicious bite. Enjoy a balance of taste and nutrition!
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Ingredients
  

For the Salmon:

4 salmon fillets (6 oz each)

3 tablespoons olive oil

Juice and zest of 2 large lemons

4 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

Fresh parsley, chopped for garnish

For the Quinoa:

1 cup quinoa

2 cups vegetable or chicken broth

1 tablespoon olive oil

Salt to taste

For the Vegetables:

1 cup cherry tomatoes, halved

1 cup zucchini, sliced

1 red bell pepper, diced

1 tablespoon olive oil

Salt and pepper to taste

For Serving:

2 avocados, sliced

Fresh arugula or spinach

Optional: Lemon wedges for garnish

Instructions
 

Marinate the Salmon: In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, Dijon mustard, honey, salt, and pepper. Place the salmon fillets in a large resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes to 1 hour for maximum flavor.

    Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa, vegetable or chicken broth, and a pinch of salt. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed. Remove from heat, fluff with a fork, and stir in 1 tablespoon of olive oil. Set aside.

      Grill the Vegetables: Preheat your grill or grill pan over medium heat. In a large bowl, toss the cherry tomatoes, zucchini, and red bell pepper with olive oil, salt, and pepper. Grill the vegetables for about 4-5 minutes, turning occasionally, until they are tender and have grill marks. Remove from the grill and set aside.

        Grill the Salmon: Preheat your grill to medium-high heat. Remove the salmon from the marinade and place fillets skin-side down on the grill. Grill for about 4-5 minutes per side, until the salmon is cooked through and flakes easily with a fork. If desired, baste with leftover marinade while grilling for extra flavor.

          Assemble the Bowls: In a large bowl, layer the quinoa as the base. Top with the grilled vegetables and a salmon fillet. Add fresh arugula or spinach, avocado slices, and sprinkle with fresh parsley. Serve with lemon wedges on the side for added zest.

            Serve and Enjoy: Dig into these vibrant, flavorful grilled lemon garlic salmon bowls for a satisfying and healthy meal!

              Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4