Cookwith

Name: Mediterranean Salmon & Quinoa Power Bowl
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 (5 oz) wild salmon fillet; 1/2 cup cooked quinoa; 1/2 cup cherry tomatoes, halved; 1/4 cup cucumber, diced; 1/4 cup chickpeas, rinsed and drained; 1/4 small red onion, thinly sliced; 1 tbsp extra-virgin olive oil; 1/2 lemon, juiced; 1/4 tsp ground turmeric; 1/4 tsp ground cumin; 1/4 tsp smoked paprika; 1 tbsp fresh parsley, chopped; 1 tbsp toasted pumpkin seeds; Salt and black pepper, to taste

Mediterranean Salmon & Quinoa Power Bowl

TangyPasta8987

This Mediterranean-inspired power bowl is designed with anti-inflammatory ingredients perfect for post-workout recovery. Wild salmon provides a rich source of omega-3s, while turmeric and cumin lend warmth and potent anti-inflammatory benefits. Quinoa and chickpeas offer plant-based protein and fiber, and a medley of fresh veggies keeps things crisp and hydrating. Finished with a citrusy olive oil dressing and crunchy pumpkin seeds, this meal is as vibrant as it is nourishing—great for a single serving after an active day.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a small baking tray with parchment.
Pat salmon dry and set on tray. Drizzle with 1/2 tbsp olive oil, sprinkle turmeric, cumin, smoked paprika, salt, and black pepper. Rub spices in.
Roast salmon in oven for 10-12 minutes, until just cooked through and flakes easily. Rest 2 minutes, then break into large flakes.
While salmon roasts, combine cooked quinoa, cherry tomatoes, cucumber, chickpeas, and red onion in a bowl.
Whisk remaining 1/2 tbsp olive oil and lemon juice together; toss with the quinoa mixture. Season with salt and pepper.
Spoon quinoa salad into a bowl. Top with flaked salmon. Sprinkle with parsley and toasted pumpkin seeds.
Serve warm or at room temperature.