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salmon chimichurri salad bowl

Salmon Chimichurri Salad Bowl

A vibrant and flavorful salad bowl featuring tender salmon topped with a zesty chimichurri sauce, fresh greens, and quinoa. Perfect for a healthy lunch or dinner!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 People
Course: Main Course
Cuisine: American, Latin
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 salmon fillets about 6 oz each
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup cooked quinoa
  • 4 cups leafy greens e.g., spinach, arugula
  • 1 avocado sliced
  • ½ cup cherry tomatoes halved
  • ¼ cup red onion thinly sliced
  • ½ cup fresh parsley chopped
  • 2 tablespoons fresh cilantro chopped
  • 2 cloves garlic minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a pan over medium heat. Season the salmon with smoked paprika, salt, and pepper. Cook for 4-5 minutes per side until golden and flaky.
  2. Combine parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper in a small bowl. Stir to mix well.
  3. In a bowl, add a layer of quinoa, followed by leafy greens, avocado, tomatoes, and red onion. Place the cooked salmon on top.
  4. Generously drizzle the chimichurri sauce over the salmon and salad ingredients. Serve immediately.

Notes

You can substitute quinoa with any grain like rice or couscous. For a vegan version, replace the salmon with grilled tofu or chickpeas. Prepare the chimichurri sauce ahead of time for extra flavor and convenience.