Adrenal-Nourishing Salmon Quinoa Bowl

Ingredients

2 salmon fillets (preferably New Zealand or wild caught)

1 cup quinoa, rinsed or soaked

2 cups bone broth or water

1 large sweet potato, cubed

2 cups broccoli florets

2 cups kale or spinach, chopped (or a kale and spinach salad mix)

1 avocado, sliced (if in season)

1/4 cup pumpkin seeds or walnuts

2 tablespoons extra-virgin olive oil (EVOO, divided)

1 lemon (zest + juice)

2 cloves garlic, minced

1 inch piece fresh ginger, grated

Salt and pepper

Chopped parsley or coriander, sesame seeds (black & white)

For the dressing

2 tablespoons EVOO

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Method:

Preheat oven to 200°C. Line a baking sheet with baking paper

Roast vegetables:

• Toss sweet potato cubes with 1 tablespoon EVOO, salt, and pepper. Spread on the sheet and roast for about 20 minutes.

• Add broccoli to the sheet (drizzle with a little more EVOO, salt, pepper) and roast another 12–15 minutes, until tender and lightly caramelised.

Prepare quinoa:

• In a pot, bring broth or water to a boil. Add quinoa, reduce heat, cover, and simmer about 15 minutes until fluffy. Fluff with a fork, stir in half the lemon zest and a pinch of salt.

Cook salmon:

• Pat salmon dry. Rub with the remaining EVOO, garlic, lemon zest, salt, and pepper.

• Place on a separate sheet pan and bake 12–15 minutes, or until the fish is opaque and flakes easily.

Prep greens and dressing:

• While everything cooks, toss kale and spinach with a squeeze of lemon juice and a pinch of salt to soften slightly.

• In a small bowl or jar, whisk or shake together dressing ingredients.

Assemble bowls:

• Start with a base of quinoa. Top with roasted sweet potatoes and broccoli, sautéed greens, and salmon.

• Add avocado slices and a sprinkle of pumpkin seeds or walnuts.

• Drizzle with the lemony dressing and garnish with parsley or coriander and sesame seeds if desired.