Directions
1Turn grill on to medium-high heat, about 375-400°. Pre-heat oven to 400°. Line a small sheet pan with parchment paper.
2Toss red bell peppers in a bowl with ½ tbsp of olive oil and place on one side of the sheet pan. Toss zucchini in ½ tbsp olive oil and place on the other side of the same sheet pan. Place in the oven for 20-25 minutes, then take out of the oven and set aside.
3Season salmon with salt, black pepper, and garlic powder. Rub ½ tbsp olive oil over both sides of each piece of salmon.
4Brush the grill with a little oil on the brush right before you place the salmon skin-side down. Cook for 10 minutes.
5Place scallions along the side of the grill that is less hot. Turn frequently so they don’t burn. Char lightly and take off the grill and set aside on a plate.
6Turn heat down to low and flip the salmon over to the other side. Cook for 10 minutes until firm to touch. Take off the grill and set aside on a plate.
7In each protein bowl, add ½ cup arugula, 1 cup of quinoa, ½ cup tomatoes, ¼ cup zucchini, 3 charred scallions, ½ cup roasted bell peppers, salmon, avocado slices, and top with chopped parsley. Enjoy!
8Store fish and salad in separate airtight containers. Will last up to 2 days in the fridge.
