Gluten-Free, Dairy-Free, Serves 4

• 4 salmon fillets (skinless), about 6 oz each
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste

For the bowl:

• 4 cups cooked quinoa (or any grain of choice)
• 2 cups mixed greens (spinach, arugula, or your favorite greens)
• 1 grapefruit, peeled and segmented
• 1 avocado, sliced
• 1/4 cup sliced red onions
• Fresh cilantro for garnish

For the dressing:

• 3 tablespoons freshly squeezed grapefruit juice
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper to taste

Directions:

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a small bowl, mix together the smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper for the blackened salmon spice rub. Pat dry the salmon fillets with a paper towel. Rub each fillet with olive oil, then generously coat them with the blackened spice rub on all sides. Place the seasoned salmon fillets on the prepared baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is baking, prepare the dressing by whisking together the grapefruit juice, olive oil, maple syrup, Dijon mustard, salt, and pepper in a small bowl. Set aside. In serving bowls, divide the cooked quinoa, mixed greens, grapefruit segments, avocado slices, and sliced red onions. Once the salmon is done, remove it from the oven and let it rest for a minute before adding it to the bowls. Drizzle the grapefruit dressing over each bowl, and garnish with fresh cilantro. Serve the Blackened Salmon Bowls with Grapefruit immediately and enjoy!