Broiled salmon fillets rest on a bed of fluffy quinoa, roasted broccoli, and avocado in this bowl, finished with a bright lemon-olive oil drizzle. Every component pulls its weight nutritionally, so you end up with a plate that tastes indulgent while doing real work for your heart.
Ingredients
- 2 salmon fillets (about 5 oz each)
- 1 cup quinoa, rinsed
- 2 cups broccoli florets
- 1 avocado, sliced
- 2 tbsp extra-virgin olive oil, divided
- 1 lemon (zest and juice)
- 1 tbsp fresh dill, chopped
- 1/4 cup pumpkin seeds
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F.
- Cook the quinoa in 2 cups of water according to package directions, about 15 minutes, then fluff with a fork.
- Toss the broccoli with 1 tbsp olive oil and a pinch of salt, spread on a baking sheet, and roast for 15 minutes until browned at the edges.
- Pat the salmon dry, season with salt and pepper, and place on a separate baking sheet. Roast for 10 to 12 minutes, until it flakes easily with a fork.
- Whisk the remaining olive oil with the lemon zest and juice to make a dressing.
- Divide the quinoa between two bowls and top with broccoli, avocado, and salmon. Drizzle with the lemon dressing, scatter with dill and pumpkin seeds, and serve.
Nutrition Facts (per serving)
| Calories | 590 |
| Total fat | 32g |
| Total carbohydrates | 44g |
| Dietary fiber | 11g |
| Protein | 38g |
| Sodium | 310mg |
Why This Is Good for Your Gut
Salmon supplies omega-3 fats that help keep inflammation and triglycerides in check, while quinoa and broccoli together deliver fiber that supports both digestion and steady blood sugar. Swapping in olive oil for the fat throughout means you get the heart benefits of unsaturated fat without any butter or cream weighing the bowl down.
Leftover components hold up well separately, so this bowl reheats beautifully for next-day lunch.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
