Salmon Quinoa Bowl with Dill Yogurt

Ingredients

• 340 g salmon fillets
• 300 g cooked quinoa
• 250 g asparagus
• 1.5 tbsp lemon juice
• 150 g plain Greek yogurt
• 10 g fresh dill
• 120 g cucumber
• 1.5 tbsp extra-virgin olive oil
• 2 cloves garlic
• 0.6 tsp fine sea salt

Instructions

1. Stir the plain Greek yogurt with the grated garlic, most of the chopped fresh dill, a third of the lemon juice and a pinch of the fine sea salt. Leave it to sit — the garlic mellows and the dill perfumes the yogurt while you cook.
2. Pat the salmon fillets dry and season them with the remaining fine sea salt. Heat 1 tbsp of the extra-virgin olive oil in a non-stick skillet over medium-high heat and cook the salmon skin-side down for 5 minutes, until the opaque line has climbed two thirds of the way up.
3. Flip and cook 2 minutes more, then lift onto a board. It should flake into large, moist pieces under a fork rather than shredding.
4. Snap the woody ends off the asparagus, cut the spears into 4 cm lengths, and cook them in the same pan with the remaining olive oil over high heat for 3-4 minutes, until they blister and turn vivid green but keep a snap in the middle.
5. Warm the cooked quinoa and dress it with the remaining lemon juice, tossing until the grains loosen and separate.
6. Dice the cucumber. Build the bowls with quinoa at the base, then the asparagus, cucumber and flaked salmon. Spoon the dill yogurt over and scatter with the reserved dill.

Nutrition (per serving)

Calories

719

Protein

52.3 g

Fat

37.3 g

Carbs

44.1 g