Crunchy Pomegranate Salmon Power Bowl

Craving a protein-packed, flavor‑burst bowl that’s ready in under 30 minutes? This crunchy pomegranate salmon power bowl blends smoky smoked salmon with bright citrus, crunchy quinoa, and fresh avocado for a satisfying taste of the tropics. It’s perfect for a quick lunch or an elegant dinner that impresses the whole family.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 salmon fillets (6 oz each)
• 1 cup cooked quinoa (uncooked 1/2 cup)
• 1 cup fresh pomegranate seeds
• 1 avocado, diced
• 1 cup kale, chopped
• 1/4 cup almonds, toasted
• 2 Tbsp fresh lime juice
• 1 Tbsp maple syrup
• 1 tsp sriracha (optional)
• 1 tsp sesame oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat a cast‑iron skillet over medium‑high heat.
2. Pat salmon dry; season with salt and pepper.
3. Sear salmon in skillet, 4 min per side, until flaky; transfer to a plate and let rest.
4. In the same skillet, toast quinoa until golden, about 2 min; transfer to a bowl.
5. Whisk lime juice, maple syrup, sriracha, and sesame oil for the glaze.
6. Toss quinoa with half the glaze and stir in kale and almonds.
7. Fold in pomegranate seeds, avocado, and the remaining glaze.
8. Serve the quinoa mixture in a bowl, top with the seared salmon, drizzle the rest of the glaze, and garnish with extra lime zest or pomegranate seeds if desired.

Chef's Note

Pro tip: use a skillet for the quinoa to get a nutty crunch—just let it cool slightly before adding wet ingredients to keep the grains separate.

Make-Ahead Tips

Quinoa and pomegranate can stay chilled in an airtight container for up to 24 h. Re‑heat salmon briefly in a hot skillet or microwave before assembling.

Substitutions

Replace salmon with grilled tofu for a vegan version; swap quinoa with brown rice or farro; use orange juice instead of lime for a sweeter glaze.