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If you're searching for a dish that combines vibrant flavors, health benefits, and a simple preparation method, look no further than Zesty Grilled Lemon Garlic Salmon Bowls. This delightful recipe features succulent salmon fillets marinated in a zesty lemon-garlic mixture, grilled to perfection, and served over a bed of nutritious grains and fresh vegetables. The result is a colorful, satisfying meal that appeals to both the taste buds and the senses, making it a perfect option for lunch or dinner.

Grilled Lemon Garlic Salmon Bowls

Discover the vibrant flavors of Zesty Grilled Lemon Garlic Salmon Bowls, a delightful and nutritious meal perfect for lunch or dinner. Marinated salmon cooked to perfection is served over a bed of wholesome grains and fresh vegetables. Rich in omega-3 fatty acids and various vitamins, this dish not only satisfies your palate but also supports your health. From easy preparation to customizable ingredients, it's a versatile recipe you'll love making again and again. Enjoy a hearty meal that looks as good as it tastes!
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Ingredients
  

For the Salmon:

4 salmon fillets (6 ounces each)

3 tablespoons olive oil

3 cloves garlic, minced

Juice and zest of 2 lemons

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

For the Grain Base:

1 cup quinoa or brown rice

2 cups vegetable or chicken broth (for cooking quinoa/rice)

1 tablespoon olive oil

Salt and pepper to taste

For the Veggies:

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 avocado, sliced

1 cup baby spinach or mixed greens

Fresh parsley, chopped (for garnish)

Dressing:

3 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon maple syrup or honey

1-2 tablespoons water (to thin out)

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Instructions
 

Marinate the Salmon:

    In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and black pepper. Place the salmon fillets in a shallow dish or resealable plastic bag and pour the marinade over them. Let them marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

      Cook the Grain Base:

        Rinse quinoa under cold water. Combine quinoa (or brown rice) and broth in a medium saucepan over medium-high heat. Bring it to a boil, reduce heat to low, cover, and simmer for about 15 minutes (or according to package instructions for rice) until the grains are fluffy. Remove from heat and stir in olive oil, salt, and pepper. Set aside.

          Prepare the Veggies:

            While the grain is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, slice the avocado, and set everything aside on a large serving platter or in individual bowls.

              Grill the Salmon:

                Preheat your grill to medium-high heat. Remove the salmon from the marinade and place it on the grill skin-side down. Grill for about 4-5 minutes on each side, until the salmon flakes easily with a fork and has nice grill marks. Cooking time may vary based on thickness—aim for an internal temperature of 145°F (63°C).

                  Make the Dressing:

                    In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), and water until smooth. Adjust the consistency with more water if needed, and season with a pinch of salt.

                      Assemble the Bowls:

                        Divide the cooked quinoa or rice among 4 bowls. Top with grilled salmon, cherry tomatoes, cucumber, avocado, and baby spinach. Drizzle the tahini dressing over the top and garnish with chopped fresh parsley.

                          Serve:

                            Enjoy your delightful Grilled Lemon Garlic Salmon Bowls fresh, perhaps with a lemon wedge on the side for an extra zesty kick!

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                                Prep Time, Total Time, Servings: 20 minutes | 1 hour 15 minutes | 4 servings