Salmon says, cook!

If you're like me, you are counting the days until Spring. Sure, the weather still won't be perfect, but it will be better than 30* or lower! As we prepare to come out of hibernation in anticipation for the blossoming of flowers and trees, I want to help you get a head start on creating some easy, light and delicious meals - starting with this Spring Salmon and Veggie Bowl.

This fun, simple recipe is sure to fill you up without leaving you stuffed. It also has the flexibility to add, remove or change ingredients as you please. Be sure to stick to a few guidelines:

  • Protein (fish, chicken, steak, shrimp, tofu)

  • Grain (quinoa, brown rice, couscous)

  • Raw veggies

Cooking often times give you the flexibility to make it what you want and this bowl is no exception! You can find the recipe and directions included at the conclusion of this post.

I purchased all of the ingredients from Trader Joes (one of my go-to stores for groceries) and went to town. As I get older, cooking has become less of a chore and more of a hobby. I've started to 'play with my food' and try things that are outside of my norm. While there are so many wonderful restaurants in Chicago explore, nothing beats the satisfaction of working hard to create something delicious (whether you follow the recipe or not) and sitting down to appreciate your hard work.

It's also fun to make your food pretty!

For personal preference, I opted to not dress this bowl with anything other than lemon juice. You can use oil and vinegar, vinaigrette dressing or anything else that fits your preference.

I don't know about you, but I am a proud card holder for the Happy Plate Club. I hope you will give this recipe a try and let me know how it turns out. Share it on Facebook, Instagram or Twitter with #TMAeats.



8-ounce piece salmon fillet, skin on

kosher salt and freshly ground black pepper

2-3 Carrots

1 cup cooked quinoa,

1 cups spinach, arugula or kale

1 cup brussels sprouts

1 avocado

1 lemon


1. Preheat oven to 450.

2. Cut brussels sprouts and carrots and season with salt, pepper and lemon juice. Place in oven safe container.

3. Season the salmon with salt and pepper, then place on the cut vegetables and garnish with lemon.

4. Place in over for 20-25 minutes.

5. Place quinoa and 2 cups of water in pot and bring to a boil. Once boiling, bring to simmer and put on lid for approximately 15 minutes. Once cooked, water will have been absorbed.

6. In two serving bowls, place a scoop of quinoa, a small handful of spinach, and veggies. Halve avocado, remove pit and scoop out one half of flesh onto each bowl. Top with salmon.

7. Eat and enjoy!

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