This is a very easy pan-fried salmon bowl recipe. You can add quinoa, lima beans, spinach and other vegetables to your taste. Recipe is very versatile and above all healthy, filling and perfectly balanced.
9tbspsextra virgin olive oil3 tbsps to cook salmon and 1 tbsps for dressing per dinner bowl
1tsppepper/lemon seasoning mix
2lemons (1 for dressing and one sliced to add to bowls)
5ozsfresh baby spinach
10ozsgrape tomatoes, sliced in half
Get 2 medium size pots and a skillet.
Add 2 cups of water in pot 1 and a pinch of salt. Set to boil, once water is boiling add quinoa in. Lower heat to medium and let cook until you see no more water. Turn heat off. Set aside
Get second pot, add frozen lima beans, cover with water and set to boil. Cook for 20 minutes. Once beans are cooked, drain and set aside.
Add 3 tbsps of olive oil in a skillet. Set heat to medium. Once oil becomes shiny (don't let it burn), add salmon. Salmon needs to be room temperature. Raise heat a little bit. Sprinkle with lemon/pepper seasoning each fillet. Let cook for about 4 minutes then flip with a spatula and repeat. Season and let cook about 4 minutes.
Prepare the dinner bowls with spinach and grape tomatoes. Add salmon then surround with quiona, lima beans and lemon slices. I usually let each person at that point add olive oil, lemon juice and salt to each individual bowl to taste.
My lemon/pepper seasoning does have salt already so I don't add any salt to salmon when cooking.