Grilled Salmon Grain Bowl

The weather broke 35 last week and the sun was out!! That only meant one thing... fire up the grill :)

This recipe is fresh and has a nice citrus sauce to tie to all together! I hope you enjoy!


4, 5-6 oz salmon filets

1-2 tsp avocado oil

2 cups quinoa, cooked

1 cup frozen edamame, shelled

1 cup frozen green peas

4 cups baby spinach

8 oz baby portobello mushrooms, sliced

1/4 cup lime ponzu sauce (or tamari/soy sauce and 1/2 lime, juiced)

2 small oranges, juiced


1. Preheat grill to medium-high heat

2. Rub the salmon filets with avocado oil and season with salt and pepper on both sides.

3. In a large non-stick frying pan, add mushrooms and a splash of water. Season with salt and pepper and cover with a lid for 2-3 minutes, stirring occasionally.

4. While the mushrooms cooking, place the salmon on the grill (skin side up) and cook for 3 minutes. Flip and cook for another 2-3 minutes. Remove from grill and set aside to rest.

5. In the frying pan, remove the lid and add edamame, peas, stirring for 2-3 minutes until veggies are cooked through.

6. Add the quinoa, spinach, ponzu sauce and orange juice. Stir until combined well and remove from heat.

7. Divide the quinoa mixture between 4 bowls or plates when the spinach is just slightly wilted and top with grilled salmon.



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