Salmon + Quinoa Salad with Avocado
Salmon is an excellent source of omega-3 fatty acids, known for their anti-inflammatory properties. In this salad salmon is paired with quinoa, a complete protein source, and topped with avocado for healthy fats. These nutrients support muscle growth, reduce inflammation and contribute to an effective recovery post exercise.
Ingredients:
Salmon
3 wild salmon filets
2.5 tablespoons low fat yogurt
1 small lemon juiced
Salt and pepper to taste
½ tablespoon dill (fresh or dried)
1 teaspoon cumin powder
Quinoa Salad
2 cups cooked tricolor quinoa cooled
½ cup diced cucumber
½ cup thin sliced red onions
5 cups mixed greens
2 medium avocados
¼ cup sunflower seeds
Instructions:
Salmon
- Preheat the oven to 350 degrees
- In a bowl, add the yogurt, salt, black pepper, dill, cumin, and lemon juice, then mix. Place the salmon’s skin down and spread a thin layer of creamy dill over the salmon.
- Place salmon in the oven on the middle rack and bake for 20-25 minutes or until they are fully cooked.
- Once cooked, allow the Salmon to cool and then break the salmon into irregular, chunky pieces. Set aside while assembling the salad.
Quinoa Salad
- In a bowl, add the mixed greens, cucumber, quinoa, and avocado. Add your desired salad dressing.
Top the salad with the chunky salmon pieces, red onions and sunflower seeds. Mix and enjoy!
