If you’re a Salmon Lover, then you gotta try this marinade! We were all licking our Bowls in the test kitchen with this one!

These PERFECTLY portioned bowls are GREAT for a quick dinner idea…but equally GREAT to pack up for your Food Prep this week!

Choosing wild-caught fish over farmed-raised fish is pretty important, especially when it comes to salmon.

When I find wild-caught fish on sale, I’ll buy extra to put in the freezer for another time. Watch those sales, CRUSHers!

Especially on expensive meat and fish items.

I never pay full-price for these things…I’m committed to feeding my family high-quality food, and making it economical by choosing our upcoming meals for the week completely by what’s on sale or already in our freezer.

Makes 4 servings

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.

Make this an AMAZING week!

Enjoy!

❤Rachel

Garlic Herb Salmon Bowls

August 30, 2019

by Rachel Maser - CleanFoodCrush

Category Dinner Food Prep

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

1. 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.
2. Season with sea salt and pepper, then seal the bag and toss gently to coat really well.
3. Allow this to marinate in your refrigerator for 30 minutes up to an hour.
4. Meanwhile, cook the quinoa/brown rice and prepare your veggies for the bowls.
5. Heat a large skillet over medium heat, and drizzle/spray with a bit of avocado oil, or olive oil.
6. Add salmon and cook for 3-4 minutes per side, or until golden and flaky. Cooking time depends on the thickness of your fillets.
7. To assemble your bowls, divide the quinoa/rice equally among 4 bowls or meal prep containers.
8. Top each with garlic herb salmon, mashed avocado or sliced avocado, cherry tomatoes, jalapeño, and green onions.
9. 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.
10. Before eating, squeeze everything with lime juice and season with sea salt and pepper to taste.
11. These bowls stay great for up to 3 days refrigerated and sealed well.

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