Salmón con miel y pimentón

Ingredientes

• 1 tablespoon smoked paprika
• 2 tablespoons honey
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 1 tablespoon water
• 4 x 150g salmon fillets
• Olive oil
• 120 g bag baby spinach
• 2 cups cooked quinoa or couscous
• 250 g punnet cherry tomatoes, diced
• 1/2 small red onion, diced
• 2 avocados, sliced
• Juice of 2 Limes
• 2 teaspoons honey
• 1 tablespoon olive oil
• Salt + pepper, to taste

Preparación

1. 1

   Preheat the oven grill (broiler) to 180C/ 400F and place an oven rack below the grill.

2. 2

   Line a rimmed sheet pan with parchment paper. Place the salmon on the prepared sheet, skin side down.

3. 3

   In a small bowl, combine the paprika, garlic, salt, pepper, and honey with 1 tablespoon of water to form a paste. Brush the sauce over the salmon fillets until all are well coated. Lightly spray the tops with olive oil.

4. 4

   Grill (broil) the salmon until it flakes easily with a fork, about 10 minutes.

5. 5

   Meanwhile, prepare the avocado salad by adding everything to a mixing bowl.

6. 6

   Add the dressing ingredients to a screw-top jar, shake, then pour it over the salad and gently stir to combine.

7. 7

   Divide the salad among 4 bowls and top each with the salmon. Enjoy!