Salmon Chimichurri Salad Bowl
A vibrant and flavorful salad bowl featuring tender salmon topped with a zesty chimichurri sauce, fresh greens, and quinoa. Perfect for a healthy lunch or dinner!
Ingredients
- 2 salmon fillets about 6 oz each
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- 4 cups leafy greens e.g., spinach, arugula
- 1 avocado sliced
- ½ cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- ½ cup fresh parsley chopped
- 2 tablespoons fresh cilantro chopped
- 2 cloves garlic minced
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- Salt and pepper to taste
Instructions
- Heat olive oil in a pan over medium heat. Season the salmon with smoked paprika, salt, and pepper. Cook for 4-5 minutes per side until golden and flaky.
- Combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a small bowl. Stir to mix well.
- In a bowl, add a layer of quinoa, followed by leafy greens, avocado, tomatoes, and red onion. Place the cooked salmon on top.
- Generously drizzle the chimichurri sauce over the salmon and salad ingredients. Serve immediately.
Notes
You can substitute quinoa with any grain like rice or couscous. For a vegan version, replace the salmon with grilled tofu or chickpeas. Prepare the chimichurri sauce ahead of time for extra flavor and convenience.