Salmon Power Bowl

Instructions

1. Cook the quinoa: Rinse quinoa under cold water. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
2. Prepare the salmon: Pat salmon fillets dry and season with salt, pepper, garlic powder, dill, and paprika. Drizzle with olive oil and lemon juice, rubbing to coat evenly.
3. Cook the salmon: Heat a large skillet over medium-high heat. Cook salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until internal temperature reaches 145°F (63°C). Let rest for 2 minutes, then flake into large pieces.
4. Make the dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, fresh dill, honey, salt, and pepper until well combined.
5. Prepare the vegetables: Wash and dry the spinach. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. Slice the avocados just before serving.
6. Assemble the bowls: Divide cooked quinoa between two bowls. Top with baby spinach, flaked salmon, avocado slices, cucumber, cherry tomatoes, and red onion.
7. Finish and serve: Sprinkle with pumpkin seeds and fresh dill. Drizzle with lemon-herb dressing and serve with lemon wedges on the side.