A nutritious and flavorful meal packed with protein, healthy fats, and fiber. This dish combines tender honey garlic-glazed salmon, roasted sweet potatoes, asparagus, and quinoa, topped with a refreshing lemon dill yogurt sauce. Perfect for a balanced, satisfying meal! 🍽️✨

Ingredients (Serves 2)

For the Honey Garlic Salmon 🐟

• 2 salmon fillets
• 2 tablespoons honey 🍯
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Juice of ½ lemon 🍋
• ½ teaspoon black pepper
• ½ teaspoon salt

For the Roasted Sweet Potatoes & Asparagus 🍠🌱

• 1 medium sweet potato, peeled and cubed
• 1 bunch asparagus, trimmed
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• Salt and pepper to taste

For the Quinoa 🍚

• ½ cup quinoa
• 1 cup water
• Pinch of salt

For the Lemon Dill Yogurt Sauce 🍋

• ½ cup Greek yogurt
• Juice of ½ lemon
• 1 teaspoon fresh dill, chopped
• ½ teaspoon garlic powder
• Salt and pepper to taste

For Topping:

• 2 soft-boiled eggs 🥚
• Lemon wedges 🍋

Instructions

1️⃣ Prepare the Quinoa

1. Rinse the quinoa under running water.
2. In a small pot, bring 1 cup of water to a boil. Add quinoa and a pinch of salt.
3. Reduce heat to low, cover, and let simmer for 12-15 minutes, or until the water is absorbed. Fluff with a fork and set aside.

2️⃣ Roast the Sweet Potatoes & Asparagus

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, garlic powder, paprika, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 15 minutes, then add asparagus to the baking sheet (tossed with a little olive oil and salt).
4. Roast for another 10 minutes until the veggies are tender and slightly crispy.

3️⃣ Cook the Honey Garlic Salmon

1. In a small bowl, whisk together honey, soy sauce, olive oil, minced garlic, lemon juice, salt, and pepper.
2. Heat a non-stick pan over medium heat. Place the salmon fillets skin-side down.
3. Cook for 3-4 minutes, then flip and brush with the honey garlic glaze. Cook for another 3-4 minutes, basting occasionally.
4. Remove from heat and let rest for a couple of minutes.

4️⃣ Make the Lemon Dill Yogurt Sauce

1. In a small bowl, mix Greek yogurt, lemon juice, fresh dill, garlic powder, salt, and pepper. Stir well and set aside.

5️⃣ Assemble the Bowl & Serve

1. Divide the quinoa, roasted sweet potatoes, and asparagus between two bowls.
2. Place a salmon fillet on top.
3. Slice the soft-boiled egg in half and add it to the bowl.
4. Drizzle with lemon dill yogurt sauce and serve with lemon wedges on the side.

💡 Benefits of this Bowl:

✔ Rich in Omega-3s from salmon, great for brain and heart health 🧠❤️
✔ High in Fiber from quinoa and veggies for digestion 🥦🍚
✔ Protein-Packed to keep you full and energized 💪
✔ Full of Antioxidants from sweet potatoes and asparagus for glowing skin 🌿✨

Enjoy this delicious, balanced, and nourishing meal for lunch or dinner! 🍽️💕

👉 Would you try this? Let us know in the comments!