Recipe Overview

A nutrient-dense bowl featuring grilled salmon, fluffy quinoa, roasted vegetables, and a creamy lemon-tahini dressing. Perfect for athletes, fitness enthusiasts, or anyone seeking a balanced meal to support muscle recovery, heart health, and sustained energy.

Prep Time: 15 minutes
Cook Time: 15 minutes
Cooking Difficulty: Easy
Servings: 2

Ingredients

Protein

• 2 salmon fillets (6 oz each, skin-on)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

Quinoa Base

• 1 cup cooked quinoa (or cauliflower rice for low-carb)
• ½ lemon (zested)

Veggies

• 1 cup broccoli florets
• 1 cup cherry tomatoes
• ½ red onion (sliced)
• 1 tbsp olive oil

Lemon-Tahini Dressing

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup (or honey)
• 1 clove garlic (minced)
• 2-3 tbsp water (to thin)

Optional Supplements

• 1 tsp omega-3 fish oil (add to dressing)
• 1 scoop unflavored collagen peptides (mix into quinoa)

Professional Chef-Level Instructions

Prep Work

1. Marinate Salmon: Pat salmon dry. Rub with olive oil, smoked paprika, garlic powder, salt, and pepper. Let sit for 10 minutes.
2. Cook Quinoa: Rinse ½ cup quinoa, then cook in 1 cup water with a pinch of salt for 12–15 minutes. Fluff with a fork and stir in lemon zest.

Cooking

1. Roast Veggies:
   • Toss broccoli, cherry tomatoes, and red onion with olive oil, salt, and pepper.
   • Roast at 425°F (220°C) for 12–15 minutes until charred.
2. Grill Salmon:
   • Heat a grill pan or skillet over medium-high. Place salmon skin-side down; cook for 4–5 minutes. Flip and cook 2–3 minutes until medium-rare.
3. Make Dressing:
   • Whisk tahini, lemon juice, maple syrup, garlic, and water until smooth. Add omega-3 oil or collagen if using.

Assembly

1. Layer quinoa in bowls. Top with roasted veggies and salmon. Drizzle with dressing and garnish with extra lemon wedges.

Detailed Nutrition Facts (per serving)

*Percentages based on a 2,000-calorie diet. Values vary with substitutions.*

Variations & Substitutions

• Vegan: Replace salmon with marinated tofu or tempeh. Use agave instead of honey.
• Low-Carb: Swap quinoa for cauliflower rice; add ½ avocado for healthy fats.
• Extra Carbs: Add ½ cup roasted sweet potatoes for endurance fuel.
• Dressing Swap: Use Greek yogurt + dill for a probiotic boost.

Pro Tips & Tricks

1. Crispy Salmon Skin: Press salmon skin-side down in the pan; avoid moving it for crispy results.
2. Meal Prep: Double the recipe and store components separately for 3 days.
3. Collagen Hack: Stir collagen into quinoa while warm for easy absorption.

How to Serve

• Hot: Serve immediately with a side of steamed greens or garlic sautéed spinach.
• Cold: Chill cooked salmon and veggies for a refreshing next-day lunch bowl.
• Pairings: Pair with a turmeric ginger tea (anti-inflammatory) or sparkling water with lemon.

How to Store

• Fridge: Store salmon, quinoa, and veggies in separate airtight containers for up to 3 days.
• Reheat: Microwave salmon gently (30 seconds) to avoid overcooking.

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