Description
A delicious bowl featuring smoky chipotle glazed salmon served atop a refreshing avocado feta salad, perfect for healthy weeknight dinners or delightful lunches.
Ingredients
Scale
- 2 salmon fillets
- 2 tablespoons chipotle sauce
- 1 cup quinoa (cooked)
- 1 avocado, diced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper. Brush generously with chipotle sauce.
- Bake the salmon for 12-15 minutes or until it is cooked through and flakes easily with a fork.
- In a mixing bowl, combine the cooked quinoa, diced avocado, halved cherry tomatoes, diced cucumber, and crumbled feta cheese.
- Drizzle the olive oil over the salad mixture, and season with salt and pepper. Toss gently to combine without mashing the avocado.
- Serve the baked salmon on a bed of the avocado feta salad, and garnish with fresh cilantro for an added touch of color and flavor.
Notes
For the best salmon, choose fillets with the skin on to keep the fish moist while cooking. Adjust the spice level of the dish by varying the amount of chipotle sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 90mg