Skyterra Wellness Retreat blends Salmon, quinoa, veggies, and herbs make a tasty Mediterranean Salmon Bowl. A fresh salad bowl that works well for meal prep or make-ahead work lunches, too, and, is both gluten-free and nut free.
Ingredients
1 ⅓cupsquinoa, cooked and pureed (see notes)
1Tbsp.extra virgin olive oil
4salmon filets, Scottish salmon or wild-caught, about 4 oz. each
2Tbsp.Vinaigrette of choice, herb, balsamic or honey vinaigrette pairs well
2cupsspinach, fresh
1cupcherry tomatoes, halved
½cupFeta cheese, crumbled
½cupKalamata olives
1English cucumber, diced
Instructions
Preheat oven to 350 degrees.
Spread olive oil out on a baking sheet and top with the salmon.
Bake salmon for 12 minutes then turn oven off and "carry over cook" for another 3-4 minutes.
Place cooked salmon filets into a medium mixing bowl and toss with vinaigrette. Allow the salmon to become shredded during this process.
To assemble each bowl, place 1/3 cup cooked quinoa as the base followed by ½ cup fresh spinach, ¼ cup cherry tomatoes, diced cucumber, 2 T. of feta cheese, 2 T. of olives and ½ cup of vinaigrette-tossed shredded salmon.
Spa Index Kitchen Notes
You can serve this dish over cooked quinoa, but we've shown it pureed, here. You already know there are amazing health benefits from quinoa, but did you know it's a great substitute for grits and baby cereal food? Just make a batch of your favorite quinoa, transfer it to a high speed blender, and add a bit of fat free milk, water, or veggie broth. Puree it for a minute or two until velvety smooth. You can freeze this pureed cereal too -- and thaw it when you need a whole grain base for a meal, baby food, to add to smoothies or to thicken dishes.
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