Ingredients:

  • 1 cup (185g) cooked quinoa
  • 2 cups (60g) fresh baby spinach, tightly packed
  • 2 (6oz / 170g each) wild-caught salmon fillets, skin removed
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 medium avocado, sliced
  • 1/2 cup (75g) cucumber, sliced into half-moons
  • 2 tbsp (20g) raw pepitas
  • 2 tbsp (30g) runny tahini
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) maple syrup
  • 2 tbsp warm water

Instructions:

  1. Preheat your oven to 425°F (220°C). Place the salmon fillets on a parchment-lined tray. Rub with olive oil and season with salt and pepper. Roast for 8–10 minutes until the salmon is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  2. While the salmon roasts, place the pre-cooked, warm quinoa in a large mixing bowl. Fold in the fresh baby spinach, allowing the residual heat to wilt the leaves until tender.
  3. Divide the spinach-quinoa mixture between two bowls. Top with the roasted salmon, sliced avocado, and cucumber slices.
  4. In a small glass jar or bowl, whisk the tahini, lemon juice, and maple syrup. Add warm water 1 tablespoon at a time until the dressing reaches a velvety, pourable consistency. Drizzle over the bowls and garnish with raw pepitas. Let the salmon rest for 2 minutes before serving.