Easy Salmon Bowls

Name: Easy Salmon Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: 2 piece salmon fillets; 1 cup cherry tomatoes; 1 piece medium zucchini, sliced into half moons; 1 tbsp olive oil; Salt & pepper; 1 cup uncooked quinoa; 1 cup baby spinach; 0.5 piece Juice of lemon; 1 can La Terra Fina Spinach, Artichoke & Parmesan Dip & Spread Made With Greek Yogurt

15 mins prepServes 2

These easy bowls are layered with roasted veggies, flaky salmon, and a creamy Spinach, Artichoke & Parmesan Dip & Spread Made With Greek Yogurt. It gets stirred into the quinoa for a creamy base, and tops the salmon for a decadent finish. It’s light, satisfying, and full of bright flavor.

2 servings

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Instructions

1. Begin by cooking the quinoa according to package instructions. Once fluffy, stir in the spinach and let it wilt slightly.
2. Preheat the oven to 400F. Arrange the salmon, cherry tomatoes, and sliced zucchini on a sheet pan. Drizzle over some olive oil and season with salt & pepper. Bake for 14-16 minutes until cooked through.
3. While the salmon roasts, add half the container of La Terra Fina Dip & Spread to the warm quinoa and greens. Add some lemon juice and mix well.
4. Divide the creamy quinoa mixture into bowls. Top with roasted salmon and veggies. Spoon the remaining Dip & Spread generously on top of the salmon. Enjoy!

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Easy Salmon Bowls

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