Description

This Grilled Salmon Bowl brings a symphony of textures and flavors to your table, combining flaky, buttery fish with fresh vegetables, creating a meal that is both nutritious and delicious.

Ingredients

Scale

2 Large Fillets Wild-Caught Salmo
2 Tablespoons Avocado Oil
1 Tablespoon Raw Honey or Maple Syrup
2 Tablespoons Fresh Lime Juice
2 Cups Cooked Quinoa or Brown Rice
1 Large Ripe Avocado
1 cup Sliced English Cucumber
3–4 Thinly Sliced Red Radishes
1/4 Cup Chopped Fresh Cilantro

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Instructions

Pat the salmon fillets dry and whisk together avocado oil, honey, lime juice, sea salt, and cracked black pepper in a small bowl
Brush the glaze over the salmon fillets and let them sit for at least 15 minutes
Preheat the grill or cast-iron skillet over medium-high heat and grill the salmon skin-side down for 4-5 minutes until crispy
Flip the salmon and cook for another 3-4 minutes until the center is slightly translucent
Fluff cooked quinoa and divide it into bowls, arranging the vegetables around the edge and placing the grilled salmon in the center

Notes

Serve with a squeeze of lime juice and garnish with fresh cilantro.

Store leftovers in separate airtight containers for up to 3 days.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 580 kcal
Sugar: 7 g
Sodium: 100 mg
Fat: 32 g
Saturated Fat: 5 g
Unsaturated Fat: 27 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 9 g
Protein: 38 g
Cholesterol: 80 mg