Description
A nutritious and delicious meal packed with protein, healthy fats, and colorful vegetables, perfect for lunch or dinner.
Ingredients
Scale
- 1 salmon fillet (about 5–6 oz), seasoned with rosemary, salt, and pepper
- 1/2 cup cooked quinoa brown rice blend
- 1/4 cup sliced yellow and red bell peppers, roasted or sautéed
- 1 cup mixed greens (spinach or romaine)
- 1/2 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1 large egg
- Olive oil spray or 1 tsp olive oil
- Salt, pepper, and chili flakes (to taste)
Instructions
- Preheat your oven to 400°F (200°C). Season your salmon fillet with rosemary, salt, and pepper. Place it on a baking sheet lined with parchment paper and bake for 12-15 minutes until flaky.
- In a hot pan, lightly spray with olive oil and sauté the sliced yellow and red bell peppers for about 6 minutes until softened and charred.
- Crack the egg in the same pan and cook until the whites are set and the yolk is still runny.
- Layer mixed greens as the base in a large bowl, then add the cooked quinoa, sautéed peppers, cucumber, sliced avocado, and baked salmon. Top with the fried egg and season with chili flakes, pepper, and salt to taste.
Notes
Serve warm with a squeeze of fresh lemon juice for added flavor. Leftovers can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 35g
- Cholesterol: 186mg