Salmon bowl with quinoa, avocado, cucumber, tomato and leafy greens

Mediterranean

Mediterranean salmon bowl

Name: Mediterranean salmon bowl
Total time: 25 min
Yield: 1 serving
Cuisine: Mediterranean
Ingredients: 150 g Atlantic farmed salmon, raw; 130 g Quinoa, cooked; 50 g Avocado flesh; 30 g Spinach, raw; 60 g Cucumber with peel; 60 g Tomato, raw; 20 g Feta cheese; 5 g Olive oil; 15 g Lemon juice

Lemon salmon, quinoa, avocado, crisp greens & creamy feta.

25 min1 serving

Ingredients · 1 serving

Atlantic farmed salmon, raw5.3 oz (150 g)
Quinoa, cooked4.6 oz (130 g)
Avocado flesh1.8 oz (50 g)
Spinach, raw1.1 oz (30 g)
Cucumber with peel2.1 oz (60 g)
Tomato, raw2.1 oz (60 g)
Feta cheese0.71 oz (20 g)
Olive oil0.18 oz (5 g)
Lemon juice0.53 oz (15 g)

Method

Heat the oven to 400°F (200°C). Brush the raw salmon with the measured oil and roast until the center reaches 145°F (63°C). Use the listed cooked weight for quinoa.
Arrange the cooked quinoa, greens, cucumber, tomato and avocado in a bowl.
Add the salmon and feta. Spoon over the measured lemon juice. Only the listed ingredients are included in nutrition totals.

Nutrition per serving

Nutrition per serving of Mediterranean salmon bowl
Calories	675 kcal
Protein	42 g
Carbohydrates	39.4 g
Fat	39.6 g
Fiber	8.7 g
Sodium	357 mg

Highest micronutrients

Vitamin B12: 5.18 µg (216% of the FDA Daily Value)
Vitamin K: 174 µg (145% of the FDA Daily Value)
Vitamin B6: 1.46 mg (86% of the FDA Daily Value)
Vitamin D: 17 µg (83% of the FDA Daily Value)
Selenium: 43 µg (79% of the FDA Daily Value)
Vitamin E: 8.91 mg (59% of the FDA Daily Value)

Calculated from USDA FoodData Central ingredient records. Unknown values are not counted as zero. Illustration, not a photo of the tested result.