Low-Calorie Lemon Herb Salmon Breakfast Bowl
Ready in 35 min. Breakfast recipe. A protein-packed, healthy breakfast with flaky salmon and fresh vegetables. Get step-by-step instructions, nutrition inf
Instructions
Step 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2
In a small bowl, mix 2 teaspoons olive oil, lemon zest, 1 tablespoon lemon juice, dill, parsley, minced garlic, 1/4 teaspoon salt, and black pepper. Rub this mixture evenly over both salmon fillets.
Step 3
Place salmon on the prepared baking sheet. Bake for 12-15 minutes, until salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Step 4
While salmon bakes, rinse quinoa under cold water. In a small saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, until liquid is absorbed. Fluff with a fork and set aside.
Step 5
Fill a medium saucepan with 3 inches of water and bring to a gentle simmer. Add remaining 1 teaspoon lemon juice. Crack eggs into separate small bowls. Create a whirlpool in the water with a spoon and gently slide eggs in, one at a time. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon.
Step 6
Assemble bowls: Divide cooked quinoa between two bowls. Top each with baked salmon, sliced avocado, halved cherry tomatoes, and a poached egg. Drizzle with remaining lemon juice if desired.
Step 7
Serve immediately, garnished with extra fresh herbs.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
