Rainbow Baked Salmon Bowl
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Main Course
Serves: 1 bowl
Ingredients
  • ¼ cup dry quinoa, rinsed
  • 2 tsp balsamic vinegar, divided
  • ⅓ onion, sliced
  • 1 small beet
  • 1 (5-6 oz) salmon fillet
  • 2 tsp avocado oil, divided
  • 1½ cups baby spinach
  • ½ avocado, diced
  • ½ grapefruit, peeled and segmented
  • salt and pepper
Instructions
  1. Preheat the oven to 400 degrees F. In the meantime, cook the quinoa according to the package in a small pot with ½ cup water and 1 teaspoon of the vinegar.
  2. Wrap the beet in foil and bake for 30-40 minutes, until soft.
  3. Spread the onion slices on a lined baking sheet and drizzle with ½ teaspoon of oil. Bake for about 10-15 minutes, until lightly browned at the edges.
  4. At the same time, drizzle the salmon with 1 teaspoon each oil and vinegar, then sprinkle with a little salt and pepper. Bake for 10-15 minutes, until light pink on the inside.
  5. Heat the remaining ½ teaspoon oil in a small frying pan or the pot used for the quinoa. Lightly wilt the spinach, stirring for 2-3 minutes.
  6. TO ASSEMBLE: Peel and slice the beet. Toss together the spinach, quinoa, beet, grapefruit, avocado, and onion. Top with the salmon. Adjust seasoning to taste.
  7. Store in a container in the fridge for up to 2 days.
Recipe by Lenses and Lentils at https://lensesandlentils.com/rainbow-baked-salmon-bowl/