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When it comes to vibrant and healthful meal options, few dishes can rival the Cajun Heat Wave Salmon Bowls. This exciting recipe is a perfect fusion of flavors that combines the bold essence of Cajun cuisine with the wholesome goodness of salmon, quinoa, and a colorful array of fresh vegetables. Whether you’re looking for a quick weeknight dinner or a meal prep option for the week ahead, these bowls deliver on taste, nutrition, and ease of preparation.

Spicy Cajun Salmon Bowls with Corn & Avocado

Dive into the vibrant world of Cajun cuisine with these delicious Cajun Heat Wave Salmon Bowls. This easy recipe combines the bold flavors of Cajun seasoning with heart-healthy salmon, nutty quinoa, and a colorful mix of fresh vegetables. Perfect for a quick weeknight dinner or meal prep, these bowls are packed with nutrients and flavor. Each bite offers a delightful balance of spice and freshness that will excite your taste buds and nourish your body. Enjoy a meal that’s not just tasty, but good for you too!
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Ingredients
  

2 salmon fillets (about 6 oz each)

2 tablespoons Cajun seasoning

1 tablespoon olive oil

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup corn kernels (fresh or frozen)

1 ripe avocado, diced

1 cup cherry tomatoes, halved

½ red onion, finely chopped

1 tablespoon lime juice

1 tablespoon fresh cilantro, chopped (optional)

Salt and pepper to taste

Lime wedges (for serving)

Instructions
 

Prepare the Quinoa: In a medium pot, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork.

    Season the Salmon: While the quinoa is cooking, pat the salmon fillets dry with paper towels. Rub the Cajun seasoning all over the salmon, ensuring it is evenly coated. Season with a pinch of salt and pepper.

      Cook the Salmon: In a large skillet, heat the olive oil over medium-high heat. Once hot, place the salmon fillets skin-side down. Cook for about 4-5 minutes. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from heat and let rest.

        Prepare the Corn & Other Veggies: If using fresh corn, grill or sauté it in a pan for 3-4 minutes until slightly charred. If using frozen corn, thaw and rinse with cold water. In a medium bowl, toss the corn kernels with lime juice, chopped red onion, and season with salt and pepper.

          Assemble the Bowls: In serving bowls, start by placing a generous scoop of quinoa at the base. Top with a salmon fillet, then add the corn mixture, diced avocado, and halved cherry tomatoes.

            Garnish and Serve: Sprinkle fresh cilantro over the top if desired. Serve with lime wedges on the side for added zest. Enjoy your spicy Cajun salmon bowls!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2