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If you're seeking a culinary experience that is both healthy and bursting with flavor, look no further than Zesty Grilled Lemon Garlic Salmon Bowls. This dish not only tantalizes the taste buds with its vibrant combination of ingredients but also offers a wealth of nutritional benefits that make it a stellar choice for any occasion. Whether you're preparing a quick weeknight dinner after a long day or planning a delightful weekend meal to impress family and friends, these salmon bowls deliver on both taste and health.

Grilled Lemon Garlic Salmon Bowls

Discover the delightful Zesty Grilled Lemon Garlic Salmon Bowls, a healthy and vibrant meal that's perfect for any occasion. This recipe features succulent salmon marinated in zesty lemon and garlic, served over a fluffy quinoa base and accompanied by fresh vegetables. Packed with omega-3s and proteins, these bowls are not only nutritious but also incredibly flavorful. Easy to prepare, they will impress family and friends alike. Get ready to savor a dish that's both satisfying and good for you!
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Ingredients
  

4 salmon fillets (6 oz each)

3 tablespoons olive oil

3 tablespoons lemon juice (freshly squeezed)

4 cloves garlic (minced)

1 teaspoon Dijon mustard

1 teaspoon honey

Salt and pepper (to taste)

1 cup quinoa (uncooked)

2 cups water or vegetable broth

2 cups spinach (fresh)

1 cup cherry tomatoes (halved)

1 avocado (sliced)

Fresh parsley (for garnish)

Lemon wedges (for serving)

Instructions
 

Marinate the Salmon:

    - In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey, salt, and pepper. Place the salmon fillets in a shallow dish or a resealable bag and pour the marinade over them. Let it marinate in the refrigerator for at least 30 minutes.

      Prepare the Quinoa:

        - Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water (or vegetable broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

          Grill the Salmon:

            - Preheat your grill or grill pan over medium-high heat. Remove the salmon from the marinade and discard the leftover marinade. Grill the salmon for about 4-6 minutes per side or until it flakes easily with a fork and has nice grill marks.

              Sauté the Spinach:

                - While the salmon is grilling, heat a tablespoon of olive oil in a skillet over medium heat. Add the fresh spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt and pepper.

                  Assemble the Bowls:

                    - In serving bowls, start with a base of quinoa, then add the sautéed spinach. Place a grilled salmon fillet on top, along with the cherry tomato halves and sliced avocado.

                      Garnish and Serve:

                        - Sprinkle with fresh parsley and serve with lemon wedges on the side for an extra burst of freshness. Drizzle with any remaining olive oil or lemon juice if desired.

                          Prep Time, Total Time, Servings: 30 minutes | 1 hour | 4 servings