SALMON QUINOA BOWL EASY

Craving something that’s both incredibly flavorful and good for you? Imagine flaky, perfectly cooked salmon nestled atop a bed of fluffy quinoa, bursting with vibrant veggies and a zesty dressing that ties it all together. This Salmon Quinoa Bowl is not only a nutritional powerhouse, but it’s also surprisingly simple to whip up, even on the busiest weeknights, and I promise you’ll be making it again and again!

What You’ll Need: Ingredients for the Perfect Salmon Quinoa Bowl

For the Salmon:

• 4 (4-6 ounce) salmon fillets, skin on or off (your preference!)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/4 teaspoon salt

For the Bowl Assembly (Get Creative!):

• 1 cup chopped cucumber
• 1 cup chopped cherry tomatoes
• 1/2 cup chopped red onion
• 1 avocado, diced
• 1/4 cup crumbled feta cheese (optional, but delicious!)
• 1/4 cup fresh parsley or cilantro, chopped

For the Zesty Dressing:

• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Cook the Quinoa

1. Rinse the quinoa in a fine-mesh sieve under cold water for about 30 seconds. This helps remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and salt.
3. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.

Step 2: Prepare the Salmon

1. Preheat your oven to 400°F (200°C). Alternatively, you can pan-sear the salmon.
2. In a small bowl, combine the olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Brush the salmon with the spice mixture.
4. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The exact time will depend on the thickness of your fillets. If pan-searing, heat olive oil in a skillet over medium-high heat. Sear skin-side down (if using skin-on fillets) for 4-5 minutes until crispy, then flip and cook for another 3-5 minutes until cooked through.

Step 3: Whisk Together the Dressing

1. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined. Taste and adjust seasonings as needed. A little extra lemon juice brightens it up!

Step 4: Assemble Your Amazing Salmon Quinoa Bowls!

1. Divide the cooked quinoa evenly among bowls.
2. Top with the baked or pan-seared salmon fillets. Flake the salmon with a fork if you prefer smaller pieces.
3. Arrange the cucumber, cherry tomatoes, red onion, and avocado around the salmon.
4. Drizzle generously with the zesty dressing.
5. Garnish with crumbled feta cheese (if using) and fresh parsley or cilantro.
6. Serve immediately and enjoy!

Tips and Tricks for the Best Salmon Quinoa Bowl

Quinoa Cooking Perfection

Rinsing the quinoa is key! It removes saponins, which can give it a bitter taste. Also, using vegetable broth instead of water adds another layer of flavor.

Salmon Success

Don’t overcook the salmon! It should be flaky and moist. An instant-read thermometer inserted into the thickest part should read 145°F (63°C). If you’re using skin-on salmon, try scoring the skin before cooking to prevent it from curling up.

Dressing Customization

Feel free to adjust the dressing to your liking. If you like it sweeter, add a touch of honey or maple syrup. For a spicier kick, add a pinch of red pepper flakes.

Veggie Variations

Get creative with your veggies! Roasted bell peppers, shredded carrots, or even steamed broccoli would be delicious additions. I also sometimes throw in some edamame for extra protein.

Make-Ahead Magic

You can cook the quinoa and salmon ahead of time and store them separately in the refrigerator. The dressing can also be made in advance. When you’re ready to eat, simply assemble the bowls. This is perfect for meal prepping!

Spice It Up: Variations on the Salmon Quinoa Bowl

Mediterranean Salmon Quinoa Bowl

Add Kalamata olives, sun-dried tomatoes, and a dollop of hummus to your bowl for a Mediterranean twist. A sprinkle of oregano would be a nice touch too!

Spicy Salmon Quinoa Bowl

Add a drizzle of sriracha or a pinch of cayenne pepper to the dressing for a spicy kick. You could also add some pickled jalapeños to your bowl.

Asian-Inspired Salmon Quinoa Bowl

Use soy sauce and sesame oil in the dressing and add shredded carrots, sliced green onions, and a sprinkle of sesame seeds to your bowl. You could even add some edamame or seaweed salad.

Other Delicious Bowl Recipes to Explore

If you’re loving the bowl concept, why not try some other equally delicious variations? For a comforting Southern classic, check out these Southern Salmon Patties. If you’re in the mood for something with an Asian flair, the Coconut Chicken Rice Bowl is a must-try. For a Mediterranean vibe, the Greek Chicken Bowls offer a burst of fresh flavors. If sweet potato is your thing, explore the Chicken Sweet Potato Rice Bowl and the Bbq Chicken Sweet Potato Bowl Ultimate. And finally, don’t miss out on the Teriyaki Ground Chicken Bowls for another quick and flavorful meal.

Why This Salmon Quinoa Bowl is a Winner

This Salmon Quinoa Bowl isn’t just a recipe; it’s a lifestyle! It’s a delicious, healthy, and convenient way to get a complete meal in one bowl. It’s packed with protein, healthy fats, and fiber, making it a satisfying and nutritious choice. Plus, it’s so customizable that you can easily adapt it to your own taste preferences and dietary needs. So go ahead, give it a try! You won’t be disappointed.

Easy Salmon Quinoa Bowl

Amelia Chen-Morrison

This Salmon Quinoa Bowl is a delicious and healthy meal packed with protein, healthy fats, and fiber. It features flaky salmon, fluffy quinoa, vibrant veggies, and a zesty dressing, all customizable to your taste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American

Servings 4

Calories 550 kcal

Equipment

• fine mesh sieve
• Medium saucepan
• Baking Sheet
• Parchment paper
• Small bowl
• Whisk
• Fork
• Knife
• Cutting board
• Skillet (optional, for pan-searing)
• Spatula (optional, for pan-searing)

Ingredients

  

• 1 tablespoon olive oil for salmon
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon salt for salmon
• ¼ teaspoon black pepper for salmon
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• ¼ teaspoon salt for quinoa
• 1 cup chopped cucumber
• 1 cup chopped cherry tomatoes
• ½ cup chopped red onion
• 1 avocado, diced
• ¼ cup crumbled feta cheese optional
• ¼ cup fresh parsley or cilantro, chopped
• 2 tablespoons olive oil for dressing
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 clove garlic, minced
• ¼ teaspoon salt for dressing
• ¼ teaspoon black pepper for dressing

Instructions

 

• Rinse the quinoa in a fine-mesh sieve under cold water for about 30 seconds.
• In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and 1/4 teaspoon salt.
• Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.
• Preheat your oven to 400°F (200°C).
• In a small bowl, combine 1 tablespoon olive oil, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Place the salmon fillets on a baking sheet lined with parchment paper. Brush the salmon with the spice mixture.
• Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If pan-searing, heat olive oil in a skillet over medium-high heat. Sear skin-side down (if using skin-on fillets) for 4-5 minutes until crispy, then flip and cook for another 3-5 minutes until cooked through.
• In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Dijon mustard, minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined.
• Divide the cooked quinoa evenly among bowls.
• Top with the baked or pan-seared salmon fillets. Flake the salmon with a fork if you prefer smaller pieces.
• Arrange the cucumber, cherry tomatoes, red onion, and avocado around the salmon.
• Drizzle generously with the zesty dressing.
• Garnish with crumbled feta cheese (if using) and fresh parsley or cilantro.
• Serve immediately and enjoy!

Notes

Rinsing the quinoa is key to removing bitterness. Using vegetable broth instead of water adds more flavor to the quinoa. Don’t overcook the salmon; it should be flaky and moist. Adjust the dressing to your liking by adding honey or maple syrup for sweetness or red pepper flakes for a spicy kick. Get creative with veggies – roasted bell peppers, shredded carrots, or steamed broccoli are great additions. The quinoa, salmon, and dressing can be made ahead of time for meal prepping.