Sunrise Salmon Bowls with Coconut Ginger Dressing

Ingredients:

• 1 pound salmon fillet
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chopped bell peppers (red, orange, yellow)
• 1 cup chopped broccoli florets
• 1 cup shredded carrots
• 1/2 cup quinoa, cooked according to package directions

For the Coconut Ginger Dressing:

• 1/4 cup coconut milk
• 1 tbsp fresh ginger, grated
• 1 tbsp lime juice
• 1 tsp honey
• Pinch of salt

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat salmon dry and season with olive oil, salt, and pepper. Place on the prepared baking sheet and bake for 12-15 minutes, or until cooked through.
3. While salmon bakes, heat a tablespoon of olive oil in a skillet over medium heat. Add bell peppers and broccoli florets and sauté for 5-7 minutes, or until tender-crisp. Stir in shredded carrots and cook for an additional 2 minutes.
4. To make the dressing, whisk together coconut milk, grated ginger, lime juice, honey, and salt in a small bowl.
5. Once salmon is cooked, flake it into large pieces.
6. Assemble the bowls: Divide quinoa among serving bowls. Top with cooked vegetables, flaked salmon, and drizzle generously with the coconut ginger dressing.