Garlic Herb Salmon Bowls

I may extremely eat this meal once or double every and each week…it’s thus dang good!

Garlic Herb Salmon Bowls

If you’re a Salmon Lover, then you gotta do that marinade! We tend to were all licking our Bowls within the take a look at room with this one!

These utterly portioned bowls area unit nice for a fast dinner idea…but equally nice to stop working for your Food school assignment this week!

Garlic Herb Salmon Bowls

Choosing wild-caught fish over farmed-raised fish is pretty vital, particularly once it involves salmon.

When I notice wild-caught fish on sale, I’ll purchase further to place within the fridge for one more time. Watch those sales, crushers!
Especially on pricy meat and fish things.

I ne'er pay full-price for these things…I’m committed to feeding my family high-quality food, and creating it economical by selecting our approaching meals for the week fully by what’s on sale or already in our fridge.

Garlic Herb Salmon Bowls

  • 4 (4-5 oz.) skinless salmon fillets
  • 4 cloves fresh garlic, minced
  • 2 Tbsps raw honey
  • 1 Tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • juice AND zest of 1 lime
  • sea salt and fresh ground black pepper, to taste

  • 2 cups cooked quinoa or brown rice
  • 1-2 jalapeno peppers, sliced
  • 3 green onions, sliced
  • 1 large ripe avocado
  • 2 cups quartered cherry tomatoes
  • lots of fresh lime wedges

  1. Place all of your salmon fillets in a Ziploc bag or sealable container with the minced garlic, basil, oregano, lime juice + zest, honey and olive oil.
  2. Season with sea salt and pepper, then seal the bag and toss gently to coat really well.
  3. Allow this to marinate in your refrigerator for 30 minutes up to an hour.
  4. Meanwhile, cook the quinoa/brown rice and prepare your veggies for the bowls.
  5. Heat a large skillet over medium heat, and drizzle/spray with a bit of avocado oil, or olive oil.
  6. Add salmon and cook for 3-4 minutes per side, or until golden and flaky. Cooking time depends on the thickness of your fillets.
  7. To assemble your bowls, divide the quinoa/rice equally among 4 bowls or meal prep containers.
  8. Top each with garlic herb salmon, mashed avocado or sliced avocado, cherry tomatoes, jalapeño, and green onions.
  9. Squeeze lots of fresh lime over your avocado to keep it green and fresh especially if you're storing these for meal prep to eat at a later time.
  10. Before eating, squeeze everything with lime juice and season with sea salt and pepper to taste.
  11. These bowls stay great for up to 3 days refrigerated and sealed well.

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