🥗 Grilled Salmon & Avocado Salad Bowl
👩🍳 Serves: 2
(Scale easily for meal prep or more servings)
🧾 Ingredients
For the salmon:
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2 salmon fillets (5–6 oz each)
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1 tbsp olive oil
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½ tsp garlic powder
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½ tsp smoked paprika or cumin (optional)
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Salt & pepper
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Juice of ½ lemon
For the salad:
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4 cups mixed greens (arugula, spinach, romaine, or spring mix)
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1 ripe avocado, sliced or cubed
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1 cup cherry tomatoes, halved
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½ cucumber, sliced
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¼ red onion, thinly sliced
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½ cup cooked quinoa or brown rice (optional for a more filling bowl)
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Optional: sliced radishes, shredded carrots, corn, or edamame
For the dressing:
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3 tbsp olive oil
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1 tbsp lemon juice or red wine vinegar
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1 tsp Dijon mustard
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1 tsp honey or maple syrup
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Salt & pepper, to taste
🔪 Instructions
1. Prep the salmon:
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Pat salmon dry and rub with olive oil, garlic powder, paprika (if using), salt, pepper, and lemon juice.
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Grill over medium-high heat for 4–5 minutes per side, or until cooked through and flaky.
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No grill? Pan-sear or bake at 400°F (200°C) for 12–15 minutes.
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2. Make the dressing:
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Whisk together olive oil, lemon juice (or vinegar), Dijon, honey, salt, and pepper.
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Taste and adjust to your liking (more lemon for tang, more honey for sweetness).
3. Assemble the bowl:
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Divide greens and grains (if using) between two bowls.
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Top with avocado, tomatoes, cucumber, onion, and any other veggies.
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Add grilled salmon on top (whole or flaked).
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Drizzle with dressing.
4. Garnish (optional):
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Crumbled feta or goat cheese
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Fresh herbs (parsley, cilantro, dill)
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Seeds or nuts (pumpkin seeds, sliced almonds)
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Extra lemon wedges on the side