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.
Ingredients
Scale
Salmon
- 4 (6- to 8-oz.) salmon fillets
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Dressing
- 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
Bowl Ingredients
- 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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 75 mg
Keywords: salmon quinoa bowl, healthy salmon recipe, avocado dill dressing, baked salmon, quinoa salad, easy dinner bowls
