Smoky Salmon and Quinoa Bowls with Toasted Almonds

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 zucchini, diced
• 1/4 cup chopped fresh cilantro
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin powder
• Salt and black pepper to taste
• 1 pound salmon fillet, skin on
• 1/4 cup slivered almonds, toasted
• Juice of 1 lime

Instructions:

1. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork.
2. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add red bell pepper, red onion, and zucchini. Season with salt, black pepper, smoked paprika, and cumin powder. Cook for 5-7 minutes, or until the vegetables are tender.
3. Place salmon fillet in a separate baking dish. Drizzle with olive oil and season with salt and pepper. Bake in a preheated oven at 400°F (200°C) for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. To assemble the bowls, divide cooked quinoa among serving bowls. Top with the sautéed vegetables, flaked salmon, toasted almonds, and fresh cilantro. Squeeze lime juice over each bowl before serving.