Salmon with Quinoa and Avocado Dip | Fitness Power Bowl

Soak the quinoa in cold water for about 10 minutes. Then drain, add to 300 ml of boiling salted water, and simmer for 15 minutes over low heat with the lid closed. Turn off the hob and let the quinoa steep for another 15 minutes.

Preheat the oven to 180 °C top/bottom heat. Pat the salmon fillet dry with kitchen paper, sprinkle with a pinch of salt and ground pepper. Place on a baking tray lined with baking paper and bake in the preheated oven for approx. 15 minutes.

For the dip, finely blend the flesh of half an avocado together with fresh dill, Greek yogurt, olive oil, lemon juice, and a pinch of salt and pepper.