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Grilled Lemon Garlic Salmon Bowls are not only a feast for the eyes but also a powerhouse of nutrients. Here’s a closer look at what makes this dish a standout choice for health-conscious eaters:

Grilled Lemon Garlic Salmon Bowls

Discover the deliciousness of Grilled Lemon Garlic Salmon Bowls—a perfect blend of flavor and nutrition. This vibrant dish features marinated salmon fillets grilled to perfection, served over a bed of wholesome grains and fresh seasonal vegetables. Whether you're meal prepping or enjoying a weeknight dinner, this adaptable recipe caters to various dietary preferences. Packed with omega-3s, protein, and antioxidants, it’s a nutritious choice that delights the senses while keeping you satisfied. Elevate your cooking with this healthy, easy-to-make meal!
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Ingredients
  

For the Salmon Marinade:

4 salmon fillets (6 oz each)

1/4 cup olive oil

3 cloves garlic, minced

Juice and zest of 2 lemons

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper, to taste

For the Grain Base:

1 cup quinoa or brown rice

2 cups water or vegetable broth

1/2 teaspoon salt

For the Veggies:

1 cup cherry tomatoes, halved

1 cucumber, diced

1 avocado, sliced

1 cup corn (fresh, frozen, or canned)

1/4 red onion, thinly sliced

1 tablespoon olive oil

Salt and pepper, to taste

For the Dressing:

1/3 cup Greek yogurt

1 tablespoon lemon juice

1 teaspoon honey

Pinch of garlic powder

Salt and pepper, to taste

Garnish:

Fresh dill or parsley, for garnish

Lemon wedges, for serving

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Instructions
 

Marinate the Salmon: In a bowl, whisk together the olive oil, minced garlic, lemon juice and zest, dill, salt, and pepper. Place the salmon fillets in a shallow dish, pour the marinade over, cover, and let them marinate in the fridge for at least 30 minutes.

    Prepare the Grain Base: While the salmon is marinating, rinse quinoa or brown rice under cold water. In a medium saucepan, combine the grains with water or vegetable broth and salt. Bring to a boil, then reduce the heat to low, cover, and simmer until cooked (quinoa: about 15 minutes; brown rice: about 40 minutes). Once done, fluff with a fork and set aside.

      Grill the Salmon: Preheat your grill or grill pan over medium-high heat. Remove the salmon from the marinade and grill for about 4-5 minutes on each side or until the salmon flakes easily with a fork and has nice grill marks. Remove from heat and let rest for a few minutes.

        Sauté the Veggies: In a pan, heat the olive oil over medium heat. Add the cherry tomatoes, corn, and red onion. Sauté for about 4-5 minutes until warmed through, and season with salt and pepper. Remove from heat.

          Prepare the Dressing: In a small bowl, mix together Greek yogurt, lemon juice, honey, garlic powder, and a pinch of salt and pepper. Adjust seasoning to taste.

            Assemble the Bowls: In serving bowls, start by adding a generous scoop of quinoa or brown rice as the base. Top with grilled salmon, sautéed veggies, fresh cucumber, and avocado slices.

              Drizzle & Serve: Drizzle the yogurt dressing over the top, garnish with fresh dill or parsley, and serve with lemon wedges on the side for that extra zing.

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                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings