Craving a meal that’s both satisfying and good for you? This Grilled Salmon and Asparagus Grain Bowl is a fantastic option, offering a perfect balance of lean protein, vibrant vegetables, and wholesome grains. You will love how easy it is to assemble a delicious and healthy meal.
Key Ingredients & Substitutions:
- Salmon Fillets: You can use cod or shrimp if you prefer.
- Asparagus: Green beans or broccoli florets make good alternatives.
- Quinoa: Brown rice, farro, or couscous work beautifully as your grain base.
- Lemon: Essential for brightness; lime can be used in a pinch.
- Olive Oil: Any neutral cooking oil is fine.
Ingredients:
For the Salmon & Asparagus:
- 2 (6 oz) salmon fillets, skin on or off
- 1 bunch asparagus, trimmed
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For the Bowl:
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/4 cup cucumber, diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Optional Add-ins:
- Avocado slices
- Feta cheese, crumbled
- Toasted sesame seeds
How Much Time Will You Need?
- Total Time: 30 minutes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Servings: 2
- Calories per serving: Approximately 450-500
- Tools Needed: Grill pan or outdoor grill, mixing bowls, small saucepan (for quinoa).
Step-by-Step Instructions:
1. Prepare Your Quinoa
Start by cooking your quinoa according to package directions. This usually involves rinsing the quinoa, then simmering it with water until all the liquid is absorbed. Fluff it with a fork when done.
2. Season the Salmon and Asparagus
Pat your salmon fillets dry with a paper towel. Toss the asparagus with olive oil, garlic powder, salt, and pepper. Season the salmon generously with salt and pepper on both sides.
3. Grill the Salmon
Preheat your grill or grill pan to medium-high heat. Place the salmon skin-side down (if applicable) and cook for 4-6 minutes per side, depending on thickness, until cooked through. The internal temperature should reach 145°F (63°C).
4. Grill the Asparagus
While the salmon cooks, grill the asparagus for 3-5 minutes, turning occasionally, until tender-crisp and slightly charred. Be careful not to overcook them.
5. Assemble Your Healthy Bowl Recipes
Divide the cooked quinoa between two bowls. Top each with grilled salmon and asparagus. Add cherry tomatoes, diced cucumber, and fresh parsley.
6. Finish with Lemon Juice
Drizzle each bowl with fresh lemon juice. This brightens all the flavors in your Grilled Salmon and Asparagus Grain Bowl. Add any optional toppings you like.
Variation Ideas:
- Add a dollop of hummus or a sprinkle of nutritional yeast for extra flavor.
- Include a homemade vinaigrette or a light tahini dressing.
- Try different grains like brown rice or farro for variety in your Healthy Bowl Recipes.
- Top with a sprinkle of red pepper flakes for a little heat.
Storage Instructions:
Store any leftover Grilled Salmon and Asparagus Grain Bowl components separately in airtight containers in the refrigerator for up to 2-3 days. Reheat the salmon and quinoa gently in the microwave or a pan, being careful not to overcook the salmon. Asparagus is best enjoyed fresh or reheated briefly.
Frequently Asked Questions (FAQ):
Can I bake the salmon instead of grilling?
Yes, you can bake the salmon at 400°F (200°C) for 12-15 minutes, or until cooked through.
How do I know when salmon is cooked?
Salmon is cooked when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
What other vegetables can I add to my Healthy Bowl Recipes?
Bell peppers, zucchini, or spinach are great additions to this grain bowl.
Is this recipe good for meal prepping?
Absolutely! You can cook the quinoa and grill the salmon and asparagus ahead of time for quick assembly.
Can I use frozen salmon?
Yes, just make sure to thaw it completely before cooking for even results.
What kind of quinoa should I use?
Any type of quinoa (white, red, or tricolor) will work wonderfully in this recipe.
