This is another go-to, for the family AND for guests.  Everyone loves it and it’s super healthy!

Serves 2-4


2 filets wild-caught salmon, skinned

1 pint grape tomatoes

1/4 C cilantro

1/2 bunch scallions

1/2 red onion

2 limes

1 T. apple cider vinegar

1 avocado

2 T. olive oil



Cook quinoa according to package directions for two servings (I use chicken broth instead of water when cooking quinoa.)

Rinse salmon and pat dry with paper towel.  Season both sides with salt & pepper.  Heat 1 T olive oil in fry pan over medium heat.  Sear until browned on outside and slightly opaque – about 5 minutes per side.

Meanwhile, juice limes into a large bowl. Halve tomatoes, finely chop cilantro and scallions, peel red onion and mince. Add to bowl along with 1 T. olive oil and vinegar. Toss to combine. Stir in cooked quinoa. Add s&p as needed.  Divide evenly into bowls.

Flake salmon with a fork and add to bowls, top with avocado slicesand serve.