A simple and satisfying lunch bowl featuring crispy wild-caught salmon, leftover tricolor quinoa, fresh microgreens, and cherry tomatoes. Quick to prepare and perfect for a light, healthy meal.
Cook wild-caught salmon in avocado oil. Season the salmon with garlic and lemon. Cook over medium heat for 3 minutes on each side until crispy. Pair the cooked salmon with leftover tricolor quinoa, microgreens, and some cherry tomatoes.
