Ingredients:
4 (4-5 oz.) skinless salmon fillets
4 cloves fresh garlic, minced
1 tsp dried basil
1 tsp dried oregano
juice AND zest of 1 lime
2 Tbsps raw honey
1 Tbsp olive oil
sea salt and fresh ground black pepper, to taste
For Bowls:
2 cups cooked quinoa or brown rice
1 large ripe avocado
2 cups quartered cherry tomatoes
1-2 jalapeno peppers, sliced
3 green onions, sliced
lots of fresh lime wedges
Instructions:
Place all of your salmon fillets in a Ziploc bag or sealable container with the minced garlic, basil, oregano, lime juice + zest, honey and olive oil.
Season with sea salt and pepper, then seal the bag and toss gently to coat really well.
Allow this to marinate in your refrigerator for 30 minutes up to an hour.
Meanwhile, cook the quinoa/brown rice and prepare your veggies for the bowls.
Heat a large skillet over medium heat, and drizzle/spray with a bit of avocado oil, or olive oil.
Add salmon and cook for 3-4 minutes per side, or until golden and flaky. Cooking time depends on the thickness of your fillets.
To assemble your bowls, divide the quinoa/rice equally among 4 bowls or meal prep containers.
Top each with garlic herb salmon, mashed avocado or sliced avocado, cherry tomatoes, jalapeño, and green onions.
Squeeze lots of fresh lime over your avocado to keep it green and fresh especially if you're storing these for meal prep to eat at a later time.
Before eating, squeeze everything with lime juice and season with sea salt and pepper to taste.
These bowls stay great for up to 3 days refrigerated and sealed well.
source: cleanfoodcrush.com
