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- 4 salmon fillets (6 oz each) - 2 lemons (zest and juice) - 3 tablespoons olive oil - 1 tablespoon fresh dill, chopped - 1 tablespoon fresh parsley, chopped - 3 cloves garlic, minced - 1 tablespoon honey - Salt and pepper, to taste - 1 cup quinoa or brown rice (cooked) - 2 cups fresh spinach - 1 avocado, sliced - 1 cup cherry tomatoes, halved - ½ cup feta cheese, crumbled

Zesty Lemon Herb Grilled Salmon Bowls

Discover the vibrant flavors of Zesty Lemon Herb Grilled Salmon Bowls, a healthy and delicious meal perfect for any weeknight. This recipe showcases grilled salmon marinated in a zesty lemon herb blend, topped with fresh veggies, quinoa or brown rice, and creamy feta. Packed with omega-3s and essential nutrients, these bowls are not only satisfying but also offer numerous health benefits. Easy to make and customizable, they bring a delightful mix of flavors right to your table!
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Ingredients
  

4 salmon fillets (6 oz each)

2 lemons (1 for zest and juice, 1 for slices)

3 tablespoons olive oil

2 tablespoons fresh dill, chopped

2 tablespoons fresh parsley, chopped

2 cloves garlic, minced

1 teaspoon honey

Salt and pepper, to taste

2 cups cooked quinoa (or brown rice)

2 cups baby spinach

1 avocado, sliced

½ cup cherry tomatoes, halved

¼ cup feta cheese, crumbled

Optional: red pepper flakes for garnish

Instructions
 

Marinate the Salmon: In a small bowl, whisk together the lemon zest, lemon juice, olive oil, dill, parsley, garlic, honey, salt, and pepper. Place the salmon fillets in a shallow dish and pour the marinade over the top. Cover and let marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).

    Prepare the Grill: Preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium flame with a little olive oil to prevent sticking.

      Grill the Salmon: Remove the salmon from the marinade and let excess marinade drip off. Place the salmon fillets skin-side down on the grill. Grill for about 4-6 minutes on each side, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.

        Assemble the Bowls: In each serving bowl, start with a base of cooked quinoa (or brown rice). Top with a handful of baby spinach, grilled salmon, sliced avocado, halved cherry tomatoes, and crumbled feta cheese.

          Garnish: Optionally, you can add red pepper flakes for a kick. Serve with lemon slices on the side for an extra zesty kick and enjoy!

            Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings