20-Minute Lemon-Garlic Salmon Bowls

Instructions

1. 1

   Stir together the yogurt, lemon juice, grated garlic, half the herbs, and a pinch of salt. Set aside; this little sauce is worth every minute.

2. 2

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

3. 3

   Heat a skillet over medium-high heat. Cook the salmon skin-side down, if using, for 4–5 minutes. Turn and cook another 3–5 minutes, until the center reaches **63°C/145°F when measured with a food thermometer**.

4. 4

   While the salmon cooks, toss the quinoa, cucumber, tomatoes, onion, remaining herbs, and a squeeze of lemon together.

5. 5

   Divide the quinoa salad between two bowls. Add the salmon, drizzle with yogurt sauce, and serve with lemon wedges.