This simple salmon breakfast bowl recipe is a great healthy breakfast meal prep option for those busy weekdays! It has pan seared salmon, flavorful quinoa, garlic kale, and is topped with a gorgeous sunny side up egg. This Salmon and Quinoa Breakfast Bowl is the healthiest breakfast in the world!
Heat oil in a skillet over medium high heat.
Season salmon filets with salt and pepper.
Cook the salmon for 4-5 minutes .
Flip and cook for 4-5 minutes more.
Transfer to a plate and set aside.
Add quinoa, broth, seasonings, and salt to a saucepan. Bring to a boil.
Reduce to a simmer. Cook for 15 minutes or until liquid is absorbed
Remove saucepan from heat. Cover and allow the quinoa to steam in the pan for 5 minutes.
Remove the lid and fluff the quinoa with a fork. Set aside.
Heat oil over medium high heat.
Add garlic and cook for 30 seconds until fragrant.
Add kale. Stir fry for 3-5 minutes until kale is wilted and bright green.
Remove from heat and set aside.
Add 1 cup cooked quinoa to the bottom of the bowl.
Add 1/4 of the garlic kale on top of the quinoa.
Carefully place one cooked salmon fillet on top. Repeat with remaining bowls until all four are assembled. If doing meal prep, cover the bowls and place them in refrigerator for up to 3 days or the freezer. Wait until the day you eat the bowl to prepare the egg.
Heat oil in a skillet over low heat.
Add eggs to the skillet and cover with a lid.
Cook for 2-3 minutes until whites are set but yokes are still runny.
Place egg on top of assembled bowl. If doing meal prep, warm the refrigerated or frozen bowl up in the microwave until heated through and then add the freshly cooked egg on top. Enjoy hot!