Name: Salmon Quinoa Bowl Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 4 (6- to 8-oz.) salmon fillets; Kosher salt, to taste; Freshly ground black pepper, to taste; 1/2 avocado; 1/2 cup fresh dill, plus more for serving; 1/4 cup plain full-fat Greek yogurt; Zest and juice of 1 lemon; 2 tbsp extra-virgin olive oil, plus more for drizzling; 2 tbsp water, plus more if needed; Kosher salt and freshly ground black pepper, to taste; 2 oz baby arugula; 2 cups cooked tricolor quinoa; 2 Persian cucumbers or 1 English cucumber, halved lengthwise and thinly sliced; Flaky sea salt, for garnish; Lemon wedges, for serving

Jump to Recipe

The Salmon Quinoa Bowl is a vibrant and nourishing dish that brings together perfectly baked salmon, fluffy tricolor quinoa, and a creamy dill avocado dressing for a delightful blend of flavors and textures. This wholesome bowl is not only packed with protein and healthy fats but also bursts with fresh, zesty notes that make every bite feel like a celebration. Whether you’re looking for a nourishing lunch or an impressive yet easy dinner, the Salmon Quinoa Bowl is a dependable favorite that will make your taste buds sing.

Salmon Quinoa Bowl Recipe - Recipe Image

Ingredients You’ll Need

Gathering just the right ingredients sets the stage for a truly remarkable Salmon Quinoa Bowl. Each element plays a distinct role— from the tender salmon to the crisp cucumbers— creating a dish full of color, texture, and fresh flavor.

Salmon fillets: Choose fresh, 6- to 8-ounce fillets for a rich, flaky centerpiece packed with omega-3s.
Kosher salt: Essential for seasoning and enhancing the natural flavors without overpowering the dish.
Freshly ground black pepper: Adds a gentle heat and a touch of earthiness to balance the salmon.
Avocado: Provides creaminess and healthy fats that beautifully complement the tangy dressing.
Fresh dill: Brings a bright, herbal aroma, freshening up the bowl with every bite.
Plain full-fat Greek yogurt: Offers a tangy creaminess that lightens the dressing without masking flavors.
Lemon zest and juice: Adds zing and brightness to the dressing, perfectly lifting the dish.
Extra-virgin olive oil: Used both in the dressing and for drizzling, it adds richness and smoothness.
Baby arugula: Peppery greens introduce a vibrant color and a fresh, slightly spicy contrast.
Cooked tricolor quinoa: Acts as a hearty, nutty salad base that soaks up the dressing and salmon juices.
Cucumbers (Persian or English): Thinly sliced, they bring crunch and cool freshness to balance the bowl.
Flaky sea salt: For that final burst of texture and bright seasoning on top of the bowl.
Lemon wedges: Perfect to squeeze over just before eating, intensifying the citrus notes.

How to Make Salmon Quinoa Bowl

Step 1: Prepare and Bake the Salmon

Start by preheating your oven to 325º. Season the salmon fillets generously with kosher salt and freshly ground black pepper. Lining a baking sheet with parchment paper ensures easy cleanup and keeps the fish from sticking. Bake the salmon until it’s just opaque and flakes easily with a fork, which usually takes about 18 to 20 minutes. This gentle baking temperature helps retain moisture for a tender, juicy finish every time.

Step 2: Make the Creamy Dill Avocado Dressing

While the salmon bakes, combine avocado, fresh dill, Greek yogurt, lemon zest and juice, olive oil, and a bit of water in a food processor. Season with salt and pepper, and pulse everything until the dressing is luxuriously smooth. Add extra water if it feels too thick. This dressing is a key player that unites the quinoa, salmon, and greens with a bright, creamy tang that’s utterly addictive.

Step 3: Toss the Arugula

In a medium bowl, lightly season the baby arugula with salt and pepper. Drizzle in a little olive oil and gently toss to coat. This simple step elevates the greens and adds a subtle silkiness, making the bases of your Salmon Quinoa Bowl lively and fresh.

Step 4: Assemble the Salmon Quinoa Bowl

Divide the peppery arugula evenly between serving bowls. Next, add a generous scoop of tricolor quinoa, followed by a beautiful salmon fillet. Arrange thin cucumber slices artfully atop or to the side for a refreshingly crisp element. Drizzle everything with your homemade dill avocado dressing, then sprinkle with extra dill and flaky sea salt to finish. Serve with lemon wedges on the side for that final citrus boost.

How to Serve Salmon Quinoa Bowl

Garnishes

Sprinkle extra fresh dill and flaky sea salt right before serving to enhance the aroma and offer a subtle crunch. You can also add thin lemon slices or a scattering of toasted nuts for texture and a hint of toasty richness.

Side Dishes

Although this bowl stands firmly on its own, it pairs beautifully with light sides such as roasted asparagus or a simple tomato salad drizzled with olive oil and balsamic vinegar to complement the zestiness of the bowl.

Creative Ways to Present

For a fun twist, serve your Salmon Quinoa Bowl in a hollowed-out avocado half or a vibrant cabbage leaf. Layer ingredients in clear glass bowls for a colorful presentation that showcases the striking layers of quinoa, greens, salmon, and cucumbers.

Make Ahead and Storage

Storing Leftovers

Any leftovers of the Salmon Quinoa Bowl can be stored in an airtight container in the refrigerator for up to two days. Keep the avocado dressing separate if possible to maintain its fresh flavor and vibrant green color.

Freezing

While you can freeze cooked quinoa and salmon separately, the assembled Salmon Quinoa Bowl does not freeze well because of the fresh ingredients and dressing. Instead, freeze portions of cooked quinoa and salmon fillets individually, then thaw and assemble when ready.

Reheating

Reheat the salmon gently in a low-temperature oven or microwave for a brief period to keep it moist and flaky. Warm the quinoa on the stovetop or microwave, but avoid heating the dressing and fresh vegetables, which are best served chilled or at room temperature.

FAQs

Can I substitute the salmon with another protein?

Absolutely! While salmon is ideal for this Salmon Quinoa Bowl, grilled chicken, shrimp, or even firm tofu can work well for a similar nutritious and flavorful bowl.

Is it necessary to use tricolor quinoa?

Not at all. Tricolor quinoa just adds vibrant color and a slightly varied texture, but plain white or red quinoa will still make a delicious base.

How long can the dill avocado dressing be stored?

The dressing is best consumed within 1 to 2 days as avocado can brown quickly. Keeping it in an airtight container and adding a little lemon juice helps slow browning.

Can I make this recipe vegan?

Yes. Simply swap the salmon for grilled or roasted vegetables or a plant-based protein and replace Greek yogurt with a vegan yogurt alternative to keep the creamy dressing.

What’s the best way to cook quinoa for this bowl?

Rinse the quinoa thoroughly and cook it in a 2:1 water-to-quinoa ratio until tender and fluffy, about 15 minutes. Fluff with a fork and let it cool before adding to the bowl for the best texture.

Final Thoughts

If you’re craving a meal that’s as wholesome as it is delicious, the Salmon Quinoa Bowl is your new go-to. It’s effortless yet sophisticated, balancing fresh herbs, creamy dressing, and tender salmon in every bite. Trust me, once you try this bowl, it’ll quickly become one of your favorite recipes to make again and again. So grab those ingredients, and get ready to enjoy a vibrant, nourishing feast that feels like a warm hug on a plate.

Salmon Quinoa Bowl Recipe

★★★★★

5.1 from 28 reviews

Author: Sophie
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

A vibrant and healthy Salmon Quinoa Bowl featuring perfectly baked salmon fillets served over nutrient-packed tricolor quinoa, fresh baby arugula, and crisp cucumbers. Topped with a creamy lemon-dill avocado yogurt dressing, this dish is perfect for a wholesome, protein-rich meal that’s easy to prepare and full of fresh flavors.

Instructions

Preheat and prepare salmon: Preheat your oven to 325ºF. Season the salmon fillets all over with kosher salt and freshly ground black pepper. Arrange them on a parchment-lined baking sheet, ensuring they are evenly spaced.
Bake the salmon: Place the baking sheet in the oven and bake the salmon until it is opaque and flakes easily with a fork, about 18 to 20 minutes. Cooking times may vary slightly based on thickness.
Make the avocado dill yogurt dressing: While the salmon is baking, combine the avocado, fresh dill, Greek yogurt, lemon zest and juice, 2 tablespoons of extra-virgin olive oil, and 2 tablespoons of water in a food processor. Season with kosher salt and black pepper to taste. Pulse until smooth, adding more water if the dressing is too thick. Transfer the dressing to a small bowl.
Prepare the arugula: In a medium bowl, season the baby arugula with a pinch of kosher salt and fresh black pepper. Drizzle a little olive oil over and toss gently to combine.
Assemble the bowls: Divide the dressed arugula among serving bowls. Top each with cooked tricolor quinoa, a baked salmon fillet, and the sliced cucumbers. Drizzle the creamy avocado dill yogurt dressing over the top.
Garnish and serve: Sprinkle additional fresh dill and flaky sea salt over the bowls. Serve with lemon wedges on the side for extra brightness.

Notes

Salmon can be cooked a day in advance and gently reheated or served chilled over the quinoa.
Use fresh dill for the best flavor; dried dill will change the taste profile and texture of the dressing.
Adjust olive oil quantity in the dressing if you prefer a richer or lighter texture.
Quinoa can be swapped out for brown rice or farro for different textures and nutrition.
For a spicier kick, add a pinch of red pepper flakes to the dressing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course, Bowl
Method: Baking, Mixing
Cuisine: American, Healthy