Salmon Superfood Bowl Recipe

Marinate salmon

In a small bowl, whisk 2 tbs olive oil, 1 tbs lemon juice, minced garlic, smoked paprika, 1 tsp salt, 1/2 tsp black pepper and 2 tbs chopped dill. Pat salmon dry with paper towels and brush or rub both sides with the marinade. Let rest at room temperature for 10–15 minutes (or cover and refrigerate up to 30 minutes).

Grill or sear salmon

Preheat a grill or heavy skillet over medium-high heat. If grilling, oil the grate. Place salmon skin-side down and cook 4–5 minutes without moving, then flip and cook 2–4 minutes more until internal temperature reaches 125–130°F (51–54°C) for medium-rare or longer to your preference. Remove from heat and let rest 3–5 minutes. Spoon any accumulated juices from the pan back over the fillets.

While salmon marinates, combine 1 cup rinsed quinoa, 2 cups water and 1/4 tsp salt in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and transfer to a bowl to cool slightly.

Prepare vegetables: if using raw beetroot, roast whole or sliced at 400°F (200°C) with a drizzle of oil and pinch of salt for 30–40 minutes until tender; cool and dice to make 1 cup. Slice avocado, halve dates and cherry tomatoes, slice cucumber and radish. Keep avocado aside upright with a squeeze of lemon if not assembling immediately to prevent browning.

Toast hazelnuts and pumpkin seeds: heat a small skillet over medium heat, add hazelnuts and toast, stirring, 3–4 minutes until fragrant and lightly browned; remove and chop roughly. In same pan toast pumpkin seeds 1–2 minutes until they pop slightly. Let cool.

Make the drizzle by stirring together 1/2 cup Greek yogurt, 1/2 tsp lemon zest, 1 tsp lemon juice, 1 tbs chopped dill, 1/4 tsp salt and 1/4 tsp black pepper. Adjust seasoning to taste; if too thick, thin with 1–2 tsp water or more lemon juice.

Divide the warm quinoa between 2 bowls (about 1/2 cup cooked quinoa per bowl as a base, more as preferred). Arrange roasted beetroot, sliced avocado, halved dates, cucumber, cherry tomatoes, and radish attractively around the salmon space.

Place one salmon fillet on each bowl atop the quinoa. Drizzle 1 tsp olive oil over each salmon and spoon 1–2 tbs herb yogurt drizzle across the bowl. Scatter toasted hazelnuts and pumpkin seeds evenly, add microgreens or baby arugula, and finish with a lemon wedge and a small sprinkle of extra chopped dill.

Serve immediately while salmon is warm. Recommended to squeeze lemon over salmon and bowl components before eating.