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- 2 salmon fillets - 4 cups broccoli florets - 1 cup quinoa, rinsed - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 teaspoon lemon zest - Juice of 1 lemon - Salt and pepper to taste - 1/4 teaspoon red pepper flakes (optional) - 1 avocado, sliced - Fresh parsley, chopped, for garnish This salmon broccoli bowl is not just tasty, it’s packed with good nutrients. Salmon is rich in omega-3 fatty acids. These help your heart and brain. Broccoli is full of vitamins C and K, which boost your immune system. Quinoa adds protein and fiber, keeping you full longer. Avocado provides healthy fats, making this meal balanced and satisfying. You can swap out salmon for chicken or tofu. Both will still taste great. If you don’t like broccoli, try green beans or spinach instead. You can also use brown rice instead of quinoa for more fiber. For a vegan option, skip the salmon and add chickpeas for protein. This flexibility makes it easy to adjust the bowl to your taste. For the full recipe, check out the Salmon & Broccoli Power Bowl 🥦. To cook quinoa, start by boiling 2 cups of water in a medium pot. Add 1 cup of rinsed quinoa and a pinch of salt. Cover the pot and lower the heat. Let it simmer for about 15 minutes. When the water absorbs, remove the pot from the heat. Let it sit for 5 minutes. Fluff the quinoa with a fork before serving. This step gives you a light and fluffy base for your bowl. While your quinoa is cooking, it’s time for the broccoli. You can choose to steam or sauté the 4 cups of broccoli florets. If you steam, place them in a pot over boiling water for about 5 minutes. If you sauté, add a splash of water to a pan over medium heat. Cook until the broccoli turns bright green and tender. Season with salt and pepper to taste. This adds a fresh crunch to your meal. For the salmon, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and sauté for about 30 seconds. Season the 2 salmon fillets with salt, pepper, and red pepper flakes if you like some heat. Place the salmon skin-side down in the skillet. Cook for 5-6 minutes, then flip carefully. Cook for another 3-4 minutes until it flakes easily with a fork. In the last minute, add lemon zest and a squeeze of lemon juice for flavor. Now, let’s put it all together! In each bowl, start with a base of fluffy quinoa. Top it with the steamed broccoli. Place a piece of cooked salmon on top. Add a few slices of fresh avocado for creaminess. Drizzle any leftover lemon juice over the top. Finally, garnish with chopped fresh parsley for color. This creates a beautiful, healthy meal that is satisfying and packed with flavor. To cook salmon just right, start with fresh fillets. Heat your skillet on medium-high. Use olive oil for a nice sear. Place the salmon skin-side down. Cook it for 5 to 6 minutes without moving it. This helps the skin get crispy. Then, flip it gently and cook for another 3 to 4 minutes. When done, the salmon should flake easily with a fork. For extra flavor, add lemon zest and juice at the end. Steaming broccoli keeps it bright and crunchy. Use a pot with a steamer insert. Add a little water and cover it. Steam for about 5 minutes until it’s vibrant green. Sautéing is another good choice. Heat a splash of water or oil in a pan. Add broccoli florets and cook until they're tender. Both methods keep the nutrients. Choose what you like best based on your time and taste. Want to boost flavor? Try adding garlic when cooking the salmon. You can also sprinkle red pepper flakes for a kick. For a creamy touch, add avocado. Fresh herbs like parsley add color and taste. Drizzle with more lemon juice before serving for brightness. These small changes make a big difference in taste. For the full recipe, check out the Salmon & Broccoli Power Bowl. {{image_2}} You can swap out salmon for other proteins. Chicken or shrimp works great. Both are easy to cook and full of flavor. For chicken, grill or bake it with the same seasonings. If you choose shrimp, sauté them in the pan for just a few minutes. They cook fast and taste amazing. Want a meat-free option? Use chickpeas or tofu instead of salmon. For chickpeas, just rinse a can and toss them in with the garlic. For tofu, press it to remove water, then cube and sauté it until golden. Both options add protein and texture while keeping the dish satisfying. Quinoa is fantastic, but it’s not the only choice. Brown rice or farro can change the flavor. If you want a gluten-free option, try cauliflower rice. It cooks quickly and adds a nice crunch. Each grain brings its own unique taste and texture to the bowl, making it fun to experiment. For the complete recipe, check out the Full Recipe section. Store any leftover salmon broccoli bowl in an airtight container. This keeps the flavors fresh. Allow the bowl to cool to room temperature before sealing it. You can keep it in the fridge for up to three days. If you want to enjoy it later, consider the next steps. Reheat your salmon broccoli bowl in the microwave. Place it in a microwave-safe dish and cover it. Heat for about 1-2 minutes. Check to see if it's warm throughout. Stir halfway for even heating. You can also reheat it in a skillet. Use medium heat and add a splash of water to prevent sticking. This method helps keep the salmon juicy. You can freeze the salmon broccoli bowl if you have extra. First, let it cool completely. Then, place it in a freezer-safe container. Make sure to leave some space for expansion. Label the container with the date. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Enjoy this healthy meal even later! For the full recipe, check out the details above. You can serve many tasty sides with your Salmon Broccoli Bowl. Try adding some brown rice or a fresh salad. A light vinaigrette on the salad can balance the dish well. You may also enjoy a slice of whole-grain bread or a fruit salad for a sweet touch. These options add color and flavor to your meal. Yes, you can meal prep this Salmon Broccoli Bowl. Cook all the ingredients in advance and store them separately. Keep the quinoa, broccoli, and salmon in airtight containers. When you’re ready to eat, just reheat them. This meal stays fresh in the fridge for up to three days. It makes for a quick and healthy lunch or dinner. To make this recipe gluten-free, focus on the ingredients. Quinoa is already gluten-free, which is great. Ensure that any additional sauces or seasonings you use are free from gluten. You can also swap out any soy sauce with a gluten-free version. This way, you enjoy a safe and delicious meal. Adding more vegetables is easy! You can mix in bell peppers, carrots, or snap peas. These veggies cook quickly and add crunch. You can also toss in some spinach or kale for extra nutrients. Sauté or steam the vegetables with the broccoli for a colorful and healthy bowl. The more, the merrier! You learned about a healthy Salmon Broccoli Bowl. We covered the key ingredients and their benefits, along with substitutions. I provided step-by-step cooking instructions, tips for perfecting each item, and creative variations. We also discussed how to store leftovers and reheating tips. Got questions? Check the FAQs section for quick answers. This dish is flexible and easy to make. Enjoy cooking and eating this nutritious meal!

- Salmon Broccoli Bowl

Whip up a nutritious Salmon & Broccoli Power Bowl that's as delicious as it is easy to make! This vibrant dish features perfectly cooked salmon, steamed broccoli, and fluffy quinoa, topped with creamy avocado and zesty lemon. Ready in just 35 minutes, it's a healthy meal option you'll love. Click through to explore the full recipe and discover tips to elevate your bowl presentation! Enjoy a powerhouse of flavor and nutrition today!
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Ingredients
  

2 salmon fillets

4 cups broccoli florets

1 cup quinoa, rinsed

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon lemon zest

Juice of 1 lemon

Salt and pepper to taste

1/4 teaspoon red pepper flakes (optional)

1 avocado, sliced

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Quinoa: In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa and a pinch of salt. Cover and reduce the heat to low, simmering for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 5 minutes before fluffing with a fork.

    Prepare the Broccoli: While the quinoa is cooking, steam or lightly sauté the broccoli florets in a pan over medium heat with a splash of water until they are vibrant green and tender (about 5 minutes). Season with salt and pepper.

      Cook the Salmon: In a separate large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Season the salmon fillets with salt, pepper, and red pepper flakes (if using). Place the salmon skin-side down in the skillet. Cook for about 5-6 minutes, then carefully flip and cook for another 3-4 minutes until cooked through and flakes easily with a fork. In the last minute of cooking, add lemon zest and a squeeze of lemon juice on top of the salmon.

        Assemble the Bowls: In each bowl, start with a base of fluffy quinoa. Top with steamed broccoli, a piece of cooked salmon, and slices of fresh avocado.

          Finishing Touch: Drizzle with any remaining lemon juice and garnish with chopped fresh parsley.

            - Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 2

              - Presentation Tips: Serve in vibrant bowls with a lemon wedge on the side for extra zest! Scatter some sesame seeds or nuts on top for added crunch. Enjoy!