Salmon Spinach Quinoa Bowl

SunButter Dressing:

  • 1 tsp minced garlic
  • 4 Tbsp olive oil
  • 2 Tbsp SunButter
  • 2 Tbsp apple cider vinegar
  • 2 tsp raw honey
  • Salt & pepper, to taste


  • 1/2 lb wild caught salmon
  • Salt and pepper to taste
  • 1 tsp olive oil
  • 1 cup quinoa (cooked and cooled)
  • 1/2 cup cooked black beans
  • 1 avocado (sliced)
  • 1/2 cup walnuts (toasted)
  • 1/2 cup dried or fresh blueberries
  • 1 cup baby spinach
  • Optional: microgreens


1. Prepare salmon by seasoning with salt and pepper.

2. Heat oil in a small pan over medium-high heat. Add the salmon skin side down and cook for 3 minutes. Flip and continue cooking for another 3 minutes.

3. Flake the cooked salmon into 2 serving bowls. Add spinach leaves, quinoa, black beans, avocado slices, toasted walnuts, and blueberries. Sprinkle with micro-greens if desired.

4. Prepare SunButter dressing by whisking all ingredients together in a separate bowl. Pour on top and serve!

Lisa Mullin is a Certified Holistic Nutritionist whose passion is helping others eat for optimal health, weight, and wellness. Contact Lisa at or Like & Follow her Health and Wellness page on Facebook that shares nutrition, fitness, and health tips, as well as nutritious recipes at

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