Green Goddess Salmon Grain Bowls Are A Healthy Weeknight Dinner
Yields: 4-6 servings
Prep Time: 35 mins
Total Time: 50 mins
Ingredients
2 tbsp.
olive oil
2 1/2 tsp.
kosher salt
1 c.
quinoa, rinsed
Grated zest of 1 lemon, plus the juice of 2 lemons
One 1 1/2-pound piece center-cut salmon fillet
1/2 tsp.
black pepper, plus more to taste
1 tsp.
dried dill
1 c.
fresh parsley
6 c.
baby spinach
2
ripe avocados, halved, pitted and peeled
1/2 c.
mayonnaise
1/3 c.
buttermilk
1
garlic clove, crushed and peeled
1 tbsp.
capers in brine, drained
3 c.
finely shredded red cabbage
4 oz.
ounces sugar snap peas, trimmed and sliced into 1/2-inch pieces
1/4 c.
salted roasted sunflower seeds
Directions
Preheat the oven to 450˚ and line a baking sheet with foil. Bring 2 cups water and 1 tablespoon olive oil to a boil in a medium saucepan. Stir in 1 teaspoon salt and the quinoa. Reduce the heat so the water is barely simmering, cover and cook until the quinoa is tender, about 15 minutes. Set aside, covered, for 10 minutes. Fluff with a fork and stir in the lemon zest.
Meanwhile, lay the salmon on the baking sheet. Brush with the remaining 1 tablespoon olive oil and season with 1 teaspoon salt, the pepper and ½ teaspoon dried dill. Roast until just cooked through, 10 to 12 minutes. Switch to broil and broil until the top is browned, about 1 more minute. Drizzle with the juice of 1 lemon and let cool while you make the dressing.
Combine the parsley, 1 cup spinach, 1 avocado, the mayonnaise, buttermilk, garlic, capers and the juice of the remaining lemon in a blender. Season with the remaining ½ teaspoon each salt and dried dill and a few grinds of pepper. Blend until very smooth.
To assemble, divide the quinoa among bowls. Top with the remaining spinach. Flake the salmon into chunks; add to the bowls along with the cabbage and snap peas. Slice the remaining avocado and add to the bowls. Drizzle with the dressing; top with the sunflower seeds.
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