Salmon Quinoa Bowl

Serves 4 / 25 Minutes

Bowls:

• 6.4 oz. (180g) quinoa (raw)
• 1 lb. (450g) salmon filets, cut into bite-size pieces
• 1 tbsp. honey
• ½ lemon, juiced
• 1 tbsp. paprika
• ½ tsp. garlic powder
• ½ tsp. onion powder

Cucumber Salad:

• 1 cucumber, diced
• 0.2 oz. (7g) fresh dill, chopped
• ½ lemon, juiced

Sauce:

• 2 oz. (57g) mayonnaise
• 1 tsp. Dijon mustard
• ½ lemon, juiced
• ¼ tsp. dill, chopped

Intructions:

1. Preheat the oven to 450°F (230°C). Cook quinoa according to package instructions, then drain and fluff.
2. In a bowl, mix 2 tbsp. olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and ½ tsp. salt. Toss in salmon to coat. Spread salmon on a baking sheet and bake for 10-12 minutes.
3. For the cucumber salad, mix diced cucumber with dill, 2 tbsp. olive oil, and lemon juice. Season with salt and pepper to taste.
4. For the sauce, whisk together mayonnaise, mustard, lemon juice, dill, salt, and pepper.
5. To serve, divide quinoa between bowls. Top with salmon, cucumber salad, and a drizzle of the sauce.