Fresh, colourful and full of nourishing ingredients, this grilled salmon and avocado bowl is a perfect balance of flavour and freshness. Tender salmon fillets are lightly seasoned and grilled until golden, then served over a bed of vibrant greens with creamy avocado slices and sweet cherry tomatoes. Finished with fresh herbs and a bright lemon dressing, the bowl is both satisfying and refreshing. Ideal for a light lunch or a wholesome evening meal, this simple recipe brings together healthy fats, protein and crisp vegetables in a dish that feels both elegant and effortless.

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Serves: 2 people

Prep time: 10 minutes

Cook time: 8–10 minutes

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Ingredients:

‍For the salmon

• 2 salmon fillets (skinless or skin-on)
• 1 tbsp olive oil
• 1 garlic clove, finely minced
• ½ tsp paprika
• ½ tsp chilli flakes (optional)
• Salt and black pepper
• 1 tbsp chopped fresh parsley
• Juice of ½ lemon

For the salad

• 2 large handfuls mixed greens (rocket, baby spinach, or mixed leaves)
• 1 ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp cooked quinoa or lentils (optional but adds texture)
• Fresh dill or herbs

For the dressing

• 2 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• Pinch salt and pepper

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Instructions

1. Prepare the salmon

Pat the salmon dry. Rub with olive oil, garlic, paprika, chilli flakes, salt and pepper.

2. Cook the salmon

Heat a grill pan or frying pan over medium-high heat. Cook salmon 4–5 minutes per side until golden with light grill marks and just cooked through. Finish with lemon juice and chopped parsley.

3. Make the dressing

‍Whisk together olive oil, lemon juice, Dijon mustard, salt and pepper.

4. Assemble the bowl

Divide mixed greens between two bowls.o with:

• cherry tomatoes
• sliced avocado
• quinoa or lentils (if using)
• fresh herbs

Place the grilled salmon on top.

5. Finish

Drizzle with dressing and add extra chilli flakes or black pepper if desired.