Summer Salmon Bowl

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Step 1

Season the salmon with salt, pepper, and any other preferred spices.

Step 2

Then grill until salmon is fully cooked, flipping once, about 4–5 minutes per sideˆ

Step 3

Place the asparagus spears in a steamer basket over boiling water or microwave them with a little water in a covered dish until tender but still crisp

Step 4

Combine the cooked quinoa and steamed asparagus in a bowl.

Step 5

Drizzle with the olive oil and lemon juice dressing and toss gentlyˆ

Step 6

Top the bowl with the grilled salmon. Garnish with additional herbs, lemon wedges, or a sprinkle of black pepper if desired.