Ingredients:

  • 4 salmon fillets (5–6 oz each; preferably wild-caught for higher omega‑3s)
  • 1 cup quinoa (uncooked; rinse thoroughly before use)
  • 2 cups water or low-sodium vegetable broth
  • 1 small head broccoli, cut into florets (about 2 cups)
  • 3 cups baby spinach (fresh)
  • 1 red bell pepper, sliced into thin strips
  • 1 cup cherry tomatoes, halved
  • 1/3 cup almonds, roughly chopped (for crunch and calcium)
  • 2 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 3 tablespoons extra-virgin olive oil (divided into 2 tbsp and 1 tbsp portions)
  • Salt and pepper to taste
  • 1/2 teaspoon smoked paprika
  • Optional: 1/4 teaspoon crushed red pepper flakes (for a slight kick)

Instructions:

  1. Rinse and prepare the quinoa by rinsing under cool water until clear, then simmer with 2 cups water or broth for 15 minutes; remove from heat and let sit for 5 minutes before fluffing.
  2. Prepare the salmon by patting dry, seasoning both sides with salt, pepper, smoked paprika, and olive oil, then grilling over medium-high heat for 4–5 minutes on the first side and 3–4 minutes on the other; finish with a squeeze of half the lemon.
  3. Roast the vegetables by tossing broccoli florets and red bell pepper strips with 1 tablespoon olive oil, minced garlic, salt, and pepper; roast in a 400°F oven for 12–15 minutes until tender and slightly caramelized.
  4. Assemble the bowl by dividing warm quinoa evenly into 4 bowls, adding baby spinach, then topping with roasted vegetables, cherry tomato halves, grilled salmon, and chopped almonds; drizzle with remaining lemon juice and olive oil, and finish with lemon zest.