Mindful Salmon & Berry Bowl

Ingredients

• 2 each Salmon fillets
• 0.5 cup Quinoa
• 1 cup Water or low-sodium vegetable broth
• 1 bunch Asparagus
• 1 medium Red bell pepper
• 2 cups Fresh spinach
• 1 medium Avocado
• 0.25 cup Walnuts
• 0.5 cup Blueberries
• 1 tbsp Olive oil
• 1 medium Lemon
• 0.5 tsp Turmeric powder
• 0.5 tsp Garlic powder
• 0.25 tsp Black pepper
• 1 pinch Sea salt
• 1 tsp Maple syrup or honey
• 1 tbsp Olive oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small saucepan, combine quinoa, water (or broth), 1/4 tsp turmeric, a squeeze of lemon juice (from half lemon), and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
2. On the prepared baking sheet, toss asparagus and red bell pepper with 0.5 tbsp olive oil, 1/4 tsp garlic powder, and a pinch of black pepper and salt. Roast for 10-15 minutes, or until tender-crisp.
3. While quinoa cooks and vegetables roast, prepare the dressing. In a small bowl, whisk together 1 tbsp olive oil, the juice of the remaining half lemon, 1/4 tsp turmeric, a pinch of black pepper, and optional 1 tsp maple syrup/honey. Set aside.
4. Pat salmon fillets dry. Season with a pinch of salt, black pepper, and 1/4 tsp garlic powder. Heat 0.5 tbsp olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down (if applicable) and cook for 4-5 minutes, then flip and cook for another 3-4 minutes, or until cooked through and flaky.
5. To assemble the bowls, divide the cooked quinoa, roasted vegetables, and fresh spinach evenly between two serving bowls. Top each bowl with a salmon fillet, sliced avocado, chopped walnuts, and fresh blueberries. Drizzle generously with the turmeric-lemon dressing. Serve immediately.

Nutrition (per serving)