The Perfect Weeknight Salmon Poke Bowl

Ingredients

• 4 (6 oz) salmon fillets
• 1 cup uncooked quinoa
• 1 cup water
• 1 cup corn kernels
• 1 cup sugar snap peas
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. Rinse quinoa under cold water and combine with 1 cup water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool slightly.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, honey, dill, salt, and pepper to make the dressing.
4. Place salmon fillets on the prepared baking sheet, skin-side down. Brush with olive oil and season with salt and pepper.
5. Bake salmon for 12-15 minutes or until cooked through and flaky.
6. While salmon cooks, steam corn and sugar snap peas until tender-crisp, about 5 minutes. Drain and rinse under cold water.
7. In a large bowl, combine cooked quinoa, corn, sugar snap peas, cherry tomatoes, cucumber, red onion, cilantro, and mint.
8. Flake the cooked salmon into large chunks and add to the bowl with the vegetables and quinoa.
9. Drizzle the dressing over the bowl and gently toss to combine all ingredients.
10. Serve immediately in bowls, garnished with extra herbs if desired.