Salmon Bowl with Quinoa and Asparagus
High biological value protein with whole quinoa and asparagus. Ideal for weight loss or muscle building goals.
40 min1 servingMediumMediterranean
778kcal / serving
44.9 gprotein
62.5 gcarbs
39.1 gfat
Ingredients
- 150 grams salmon fillets
- ½ cups quinoa
- asparagus, al gusto
- 1 pieces lemon
- 1 tablespoons olive oil
- ½ tablespoon fresh or dried dill
- 1 to taste salt, pepper, and garlic powder
Directions
- Cook quinoa in a 1:2 ratio with water over low heat for 15 minutes after boiling. Rest and fluff with a fork.
- Marinate salmon fillets with citrus, dried or fresh dill, sea salt, and freshly ground black pepper.
- Bake at 200°C on a baking sheet with parchment paper for 12-15 minutes until desired doneness is reached.
- Clean asparagus by removing the fibrous base and sauté in olive oil with finely chopped garlic for 6 minutes until al dente.
- Perform 'meal prep' by storing each protein and side dish in individual airtight containers.
- Assemble the bowl just before consuming to maintain texture integrity.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
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