Go Back
Print Recipe

Salmon Seasoned to Herb Perfection

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 THE 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.