Salmon, kale, and quinoa bowls with a creamy citrus dressing and pickled red onions. Easily one of my favorite meals of all time. Never mind the fact that it is super nutritious and so so easy to make, it is plain delicious! Recipe below 👇🏼 For the quinoa:
Cook according to package directions. I used chicken stock instead of water, then seasoned with generous amounts of olive oil, dried dill, onion powder and salt.
For the salmon: Rinse, pat dry, and season the salmon however you like. I kept it simple with just a sprinkle of flavorgod salt and pink peppercorn seasoning. Pan fry in olive or avocado oil.
For the kale: wash, remove stems and roughly chop. Drizzle some olive oil into a large pan and, working in batches, flip kale over medium heat until just wilted, about 2 minutes each side. That’s it!
For the citrus dressing: juice 1/2 of a fresh orange and 1 lemon into a bowl. Add in dollops of paleo mayo and continue stirring until you get the desired consistency. Add scallions and stir. Drizzle over EVERYTHING!
For the pickled red onions: slice 1 red onion and put into a large jar. Pour 1 1/2 cups of apple cider vinegar, 2 stevia packets, a sprinkle of salt, and fill the rest of the jar with water. Gently shake and refrigerate for at least 24 hours. Even better after 48+ hours. It’s that easy folks!
Put everything onto a plate or bowl and SAVOR the delicious flavor. I cooked the salmon daily to keep it fresh, but everything else you can make ahead and portion out into containers for your meal prep.
