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Power Your Afternoon — Learn About Advanced Mitochondrial FormulaThis bowl is built to outlast the 3 p.m. crash. Salmon is one of the few meaningful food sources of CoQ10 — the coenzyme your mitochondria use to produce energy — plus vitamin B3 for NAD support. Spinach brings alpha-lipoic acid, the antioxidant that doubles as a cofactor inside the energy cycle, and avocado fats keep everything absorbed and satisfying.
Ingredient Metrics (Serves 1)
| Ingredient | Quantity |
|---|---|
| Salmon fillet, skinless | 4 oz (115 g) |
| Baby spinach | 2 cups (60 g) |
| Cooked quinoa | ¾ cup (140 g) |
| Avocado, sliced | ½ medium |
| Cherry tomatoes, halved | ½ cup (75 g) |
| Tahini | 1 Tbsp (15 ml) |
| Lemon, juiced | ½ lemon |
| Extra-virgin olive oil | 1 Tbsp (15 ml) |
| Garlic clove, minced | 1 |
| Salt and black pepper | To taste |
Kitchen Preparation Science
Salmon is one of the few foods with meaningful CoQ10 content, and its B3 contributes to NAD production — the same cellular-energy pathway mitochondrial supplements target. Spinach supplies alpha-lipoic acid and magnesium, both players in the energy cycle. The tahini-lemon dressing adds healthy fats that help your body absorb the fat-soluble nutrients in the greens, and quinoa rounds out the bowl with slow-digesting carbs.
Method:
- Season the salmon with salt and pepper. Heat the olive oil in a skillet over medium heat and cook the salmon 3–4 minutes per side until it flakes easily. Set aside to rest.
- Meanwhile, whisk the tahini, lemon juice, garlic, and 2 Tbsp (30 ml) of warm water into a smooth dressing. Season with salt and pepper.
- In a bowl, toss the spinach with half the dressing until lightly coated.
- Top the spinach with the quinoa, flaked salmon, avocado slices, and cherry tomatoes. Drizzle with the remaining dressing and serve.
Allergens: fish (salmon), sesame (tahini). Swerve/Alternative Option: swap the salmon for baked tofu and the tahini for sunflower-seed butter blended with lemon — the bowl becomes plant-based and sesame-free while keeping the magnesium from the spinach.