Salmon, Beet, Citrus and Avocado Protein Bowl


Main Dish
Salmon, Beet, Citrus and Avocado Protein Bowl

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Salmon power bowl filled with avocado, beets, oranges, quinoa, carrots, and spinach

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    The name says it all.

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    Servings and Ingredients

    Serves 8
    ½ tsp. lemon zest
    2 tbsp. fresh lemon juice
    1 tbsp. Hy-Vee 100% pure maple syrup
    ½ tsp. Hy-Vee stone ground Dijon mustard
    ⅛ tsp. Hy-Vee salt, plus additional for seasoning
    2 tbsp. Gustare Vita olive oil, divided
    4 (4-oz. each) salmon fillets
    2 c. fresh baby spinach
    2 c. fresh arugula
    3 small oranges, peeled and cut crosswise into 1/2-inch slices
    2 avocados, seeded, peeled, and cut into slices
    2 medium carrots, peeled and cut into julienne strips
    2 small beets, peeled and cut into julienne strips
    ½ c. Hy-Vee Select tri-color quinoa, cooked
    ⅓ c. Hy-Vee Select feta cheese
    2 tbsp. pepitas
    Hy-Vee ground black pepper, to taste

    Things To Grab

    • Whisk
    • Small bowl
    • Large skillet
    • Hy-Vee nonstick cooking spray
    • Meat thermometer
    • Serving bowls


    1. Whisk together lemon zest, lemon juice, maple syrup, mustard, and 1/8 teaspoon salt to make vinaigrette. Slowly whisk in oil.

    2. Cut each salmon fillet into 3 portions; sprinkle with additional salt. Spray a large skillet with cooking spray and heat over medium-high heat. Cook salmon in batches for 4 to 6 minutes or until fish easily flakes with a fork (145 degrees) turning once. Remove salmon from skillet, keep warm.

    3. Arrange spinach, arugula, oranges, avocados, carrots, beets, quinoa, and cheese in serving bowls. Top each with salmon and sprinkle with pepitas. Season to taste with pepper. Serve with vinaigrette.

    Nutrition facts


    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 35mg
    • Sodium: 170mg
    • Total Carbohydrates: 25g
    • Protein: 20g

    Daily Values

    Vitamin A 50%
    Vitamin C 60%
    Iron 20%
    Calcium 40%

    Recipe Source:

    Balance April 2018