Salmon Quinoa Bowl
A quick, healthy salmon quinoa bowl with citrus-herb quinoa, roasted salmon, fresh vegetables, avocado, and a simple lemon-Dijon dressing. Perfect for weeknights or meal prep.
Ingredients
Salmon
- 4 salmon fillets 4–6 oz each
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt and pepper to taste
- Zest of 1 lemon
Quinoa
- 1 cup quinoa rinsed
- 1 ¾ cups low-sodium broth
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt to taste
- 2 tbsp chopped fresh parsley or cilantro
Toppings & Dressing
- 1 avocado sliced
- 1 cup cherry tomatoes halved
- ½ cup cucumber diced
- 2 tbsp toasted pumpkin seeds or sliced almonds
- 1 cup baby spinach or mixed greens
- 3 tbsp olive oil dressing
- 2 tbsp lemon juice dressing
- 1 tsp Dijon mustard dressing
- 1 tsp honey or maple syrup, dressing
- Salt and pepper to taste
Instructions
- Combine rinsed quinoa and broth in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook 15 minutes. Remove from heat and let sit covered 5 minutes. Fluff and stir in lemon juice, olive oil, parsley, and salt.
- Preheat oven to 425°F (220°C). Pat salmon dry, rub with olive oil, and season with smoked paprika, garlic powder, salt, pepper, and lemon zest.
- Place salmon on a lined baking sheet and roast 10–12 minutes until it flakes easily. Broil 1–2 minutes at the end for crispy edges if desired.
- Whisk olive oil, lemon juice, Dijon, honey, salt, and pepper in a small bowl. Adjust to taste.
- Divide quinoa among bowls. Top with greens, roasted salmon, avocado, tomatoes, cucumber, and seeds. Drizzle with dressing and serve.
Notes
- Cook quinoa ahead for quick weeknight bowls; add a splash of broth when reheating to maintain moisture.
- For firmer salmon, reduce oven time slightly; for flakier salmon, allow an extra minute or two.
- Swap toppings based on seasonality—roasted beets, corn, or shredded carrots all work well.
Nutrition
Calories: 520kcalCarbohydrates: 34gProtein: 32gFat: 28gSaturated Fat: 4gSodium: 420mgSugar: 4g
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