Protein bowl with baked salmon
A nutritious and protein-rich bowl packed with green vegetables, crunchy toppings, and baked salmon. This meal is light, healthy, and packed with building blocks for your muscles. This bowl contains a good balance of protein (about 40 grams per person), healthy fats, and fiber-rich vegetables.
Ingredients (serves 2)
- 1 small fennel bulb, thinly sliced
- 6 radishes, sliced
- 100 g green asparagus
- 1/2 cucumber, halved
- 100 g asparagus broccoli (bimi)
- 100 g cooked quinoa
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper to taste
- 2 salmon fillets (125–150 g each, skin on)
- 2 tbsp roasted edamame (or cooked, unsalted)
- 2 tbsp roasted pumpkin seeds
For the dressing:
- 3 tbsp yogurt
- 1 tsp Dijon mustard
- 1 tsp honey or agave syrup
- 1 tbsp lemon juice
- Salt and pepper to taste
Preparation
Blanch the green asparagus and bimi for 3 minutes in boiling water. Water with a pinch of salt. Rinse with cold water. Then combine the raw fennel, radish, and cucumber with olive oil, lemon juice, salt, and pepper. Prepare the quinoa according to the package directions and fry the salmon in a pan with olive oil. Season the salmon with salt and pepper.
To make the dressing, combine the yogurt with mustard, honey, lemon juice, salt, and pepper until creamy. Assemble the bowl by dividing the quinoa between two bowls. Then arrange the vegetables and warm bimi around the bowl and top with the salmon fillet. Finish with the edamame, pumpkin seeds, and the dressing.
