The West Coast

Dive into the vibrant, fresh flavors of "The West Coast," a nutrient-packed salmon quinoa bowl that's as visually stunning as it is delicious. Featuring tender, oven-baked salmon fillets brushed with garlic and olive oil, fluffy quinoa, and a crisp medley of baby spinach, cherry tomatoes, creamy avocado, and red onion, this recipe delivers the best of West Coast-inspired cuisine straight to your table. The zesty dressing, made with lemon juice, Dijon mustard, honey, and fresh dill, ties all the wholesome ingredients together while offering a bright, tangy finish. Perfect for weeknight dinners or meal prep, this beautifully balanced dish comes together in just 35 minutes and serves two. Healthy, hearty, and bursting with coastal vibes, "The West Coast" is your ultimate recipe for a satisfying and nutritious gourmet experience.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 pieces Salmon fillet (skin-on)
• 2 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 1 cup Quinoa
• 2 cups Water
• 2 cups Baby spinach
• 1 large Avocado
• 1 cup Cherry tomatoes
• 0.25 medium Red onion
• 2 tablespoons Lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Honey
• 2 tablespoons Fresh dill

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a baking sheet with parchment paper and place the salmon fillets skin-side down on the sheet.

Step 3

Brush the salmon generously with 1 tablespoon of olive oil, then sprinkle with garlic powder, kosher salt, and black pepper.

Step 4

Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.

Step 5

While the salmon is baking, prepare the quinoa by rinsing it under cold water in a fine-mesh strainer.

Step 6

In a medium saucepan, bring 2 cups of water to a boil, then stir in the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Fluff with a fork and set aside.

Step 7

Wash and dry the baby spinach, then thinly slice the red onion.

Step 8

Halve the cherry tomatoes and dice the avocado into cubes.

Step 9

In a small bowl, whisk together the lemon juice, Dijon mustard, honey, and the remaining tablespoon of olive oil. Stir in chopped fresh dill to create the dressing.

Step 10

Assemble the bowl by dividing the quinoa and spinach between two serving dishes.

Step 11

Top each bowl with the cherry tomatoes, red onion, avocado, and baked salmon (you may remove the skin if desired).

Step 12

Drizzle the prepared dressing over each bowl, ensuring even coverage.

Step 13

Serve immediately and enjoy the fresh, nutritious flavors of The West Coast.

Nutrition Facts

Serving size	1525.8 grams (1525.8g)

Amount per serving	% Daily Value*
Calories	1866

Total Fat 110.50g	142%
Saturated Fat 17.50g	88%
Polyunsaturated Fat 6.30g
Cholesterol 155mg	52%
Sodium 2147mg	93%
Total Carbohydrate 129.20g	47%
Dietary Fiber 17.90g	64%
Total Sugars 13.20g
Protein 86.80g	174%

Vitamin D 1258IU	6292%
Calcium 217mg	17%
Iron 10mg	57%
Potassium 2681mg	57%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 18.7%

Carbs: 27.8%