There’s something quietly transformative about the way a simple bowl of food can ground you. I remember the first time I threw together what would eventually become this Salmon & Quinoa Bowl. It was a Tuesday—one of those days that starts with a missing sock and ends with a hundred things still unchecked on the to-do list. I’d picked up some salmon fillets from the market out of sheer guilt that I hadn’t made anything green or lean in days. I wasn’t aiming for anything fancy—just something that felt clean and nourishing after a long, chaotic day. What came out of that spur-of-the-moment kitchen scramble ended up becoming a staple in my weekly routine.
Since then, this recipe has evolved through trial and error, a few happy accidents, and plenty of real-life shortcuts. It’s balanced, bright, and full of texture—the kind of meal that feels both virtuous and deeply satisfying. It’s also endlessly forgiving, which, let’s be honest, is half the battle when you’re cooking at the end of a long day.
Why You’ll Love This Recipe:
- Easy enough for a weeknight, but elegant enough for company
- Packed with protein, healthy fats, and fiber
- Full of fresh flavors and satisfying textures
- Perfect for meal prep or next-day lunches
- Customizable with what you’ve got in the fridge
Ingredients You’ll Need:
- Salmon fillets (about 6 oz each): I usually go for wild-caught when I can, but farm-raised works too. If you only have skin-on, that’s totally fine—just sear skin-side down first for a crispy treat.
- Quinoa (1 cup uncooked): White or tricolor quinoa both work beautifully here. Rinse it thoroughly before cooking—it helps eliminate that bitter coating.
- Olive oil (2 tablespoons): For the salmon and for drizzling later. I use a good, fruity extra virgin, but any neutral oil will do in a pinch.
- Lemon (1 large, zest and juice): Adds brightness and brings everything together. If you don’t have fresh lemon, a splash of vinegar can step in.
- Garlic (2 cloves, minced): Garlic and salmon are best friends in my kitchen. You can use garlic powder if you’re short on time.
- Honey or maple syrup (1 teaspoon): Just a touch for balance—it softens the edges of the lemon and rounds out the marinade.
- Cucumber (1 small, diced): Adds crunch and freshness. I’ve also used radishes or snap peas when cucumbers were out of season.
- Cherry tomatoes (1 cup, halved): Juicy, sweet, and colorful. Use whatever tomato you have—just make sure it’s ripe.
- Avocado (1, sliced or diced): Creamy contrast to the grain and fish. If yours isn’t ripe, a dollop of hummus works as a good backup.
- Fresh herbs (dill, parsley, or mint): A generous handful makes all the difference. I usually go with dill when I have it—something about it just sings with salmon.
- Salt & pepper, to taste: Never forget this part—it brings out all the other flavors.
Optional extras: pickled red onions, feta cheese, toasted seeds, or a yogurt-tahini drizzle. I add these depending on what’s knocking around in the fridge.
How to Make It (Step-by-Step Instructions):
Start by cooking the quinoa. I like to toast it in a dry saucepan for a couple of minutes until it smells nutty before adding water—this gives it a deeper flavor. Use a 2:1 water-to-quinoa ratio and simmer gently until the grains pop and the water is absorbed, about 15 minutes. Once it’s done, fluff it with a fork and let it cool slightly. Sometimes I’ll toss in a little olive oil and lemon juice while it’s still warm so the flavor soaks right in.
While the quinoa cooks, preheat your oven to 400°F. Line a baking sheet with parchment for easy cleanup. In a small bowl, whisk together olive oil, lemon juice and zest, garlic, honey (or maple), salt, and pepper. Place the salmon fillets on the baking sheet and spoon the marinade generously over them. Bake for about 12–14 minutes, depending on the thickness of your fish. You want it just cooked through and still juicy—overcooked salmon is a heartbreak I wouldn’t wish on anyone.
While the salmon bakes, prep your veggies. Dice the cucumber, halve the tomatoes, slice the avocado, and chop your herbs. This is a good moment to clean out your produce drawer—sometimes I add shredded carrots or leftover roasted veggies if I have them.
To assemble, spoon a generous mound of quinoa into each bowl. Top with flaked salmon (I like to break it up into big, rustic pieces), followed by your veggies, herbs, and any extras you love. A final drizzle of olive oil or a squeeze of lemon brings it all together. And just like that—you’ve made something nourishing, satisfying, and downright beautiful.
Expert Tips for the Best Results:
Don’t skip marinating the salmon, even if it’s just for a few minutes while the oven preheats—the lemon and garlic really infuse the fish with flavor. Letting the quinoa cool just a bit before assembling helps the textures hold up better and keeps the avocado from turning too soft. If you’re making this for meal prep, store the ingredients separately and assemble just before eating to keep everything fresh and vibrant. And if you’re ever tempted to overcook the salmon “just to be safe,” trust me—pull it out when it flakes easily and the center is still moist. That’s where the magic happens.
Variations & Substitutions:
I’ve made this bowl in more ways than I can count—once I even used canned salmon when I forgot to thaw the fillets, and it still worked. You can swap the quinoa for farro, brown rice, or even couscous if that’s what you have on hand. I’ve added roasted sweet potatoes in the fall, grilled zucchini in the summer, and whatever leafy greens I’ve had lurking in the fridge. If you’re out of avocado, a soft-boiled egg adds the same richness. The beauty of this bowl is that it flexes with you—it’s a canvas more than a strict formula.
Serving Suggestions:
I often serve this bowl as a weeknight dinner, especially when I want to feel like I’m doing something good for my body without sacrificing flavor. It’s also great for lunch the next day—just store everything separately to keep the textures crisp. If you’re entertaining casually, line up all the components like a build-your-own bowl bar and let everyone customize their own. I’ve even packed these up for a picnic and they held up beautifully under a shady tree with a chilled white wine.
Storage & Reheating Instructions:
In my kitchen, I usually store the quinoa, veggies, and salmon in separate containers so nothing gets soggy. Everything keeps well for about 2–3 days in the fridge. I reheat the salmon gently—either in a low oven or just let it come to room temperature if I’m adding it to a cold bowl. The quinoa is forgiving and reheats nicely with a splash of water or broth. Avocados don’t keep once sliced, so I add those fresh each time. It’s the kind of meal that tastes just as good—if not better—the next day.
Recipe FAQs
Can I make this ahead of time?
You sure can. I often prep the quinoa and salmon the night before, then just chop the fresh veggies when I’m ready to serve. It gets better as the flavors mingle.
What can I use instead of salmon?
I’ve swapped in grilled chicken, tofu, and even hard-boiled eggs when I needed a vegetarian version. The marinade works great on all of them.
Is this recipe freezer-friendly?
Not really. Cooked quinoa freezes fine, but salmon tends to get a bit dry once frozen and thawed. It’s better fresh or refrigerated for a couple of days.
How do I keep the avocado from browning?
I wait to slice it until right before serving. If I need to prep ahead, a little lemon juice helps slow down the browning for a short time.
Can I use frozen salmon?
Absolutely. Just make sure to thaw it completely and pat it dry before marinating so it roasts evenly.
Nutrition Information (per serving, approximate):
Calories: 480 | Protein: 34g | Carbohydrates: 32g | Fat: 26g | Fiber: 7g | Sugars: 4g
If you’re anything like me, you crave meals that feel like a reset—nourishing without being fussy, flavorful without requiring a culinary degree. This Salmon & Quinoa Bowl is that kind of meal. It’s been a quiet little hero in my kitchen, and I hope it finds the same place in yours. If you give it a try, I’d love to hear how you made it your own. Leave a comment, send a message, or just savor it in your own kitchen. However you enjoy it, I hope it brings a little peace to your plate and a little joy to your day
Salmon & Quinoa Bowl
Ingredients
For the Bowl:
- 2 salmon fillets about 4 oz each
- 1 cup cooked quinoa
- 1 cup baby spinach or mixed greens
- ½ cup cucumber sliced
- ½ cup cherry tomatoes halved
- ¼ cup shredded carrots
- ¼ avocado sliced
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: sesame seeds chopped herbs, microgreens
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp lemon juice or rice vinegar
- 1 tsp Dijon mustard
- ½ tsp honey or maple syrup
- Salt and pepper to taste
Instructions
Cook the Salmon:
- Season salmon with salt, pepper, and a drizzle of olive oil. Grill or pan-sear over medium heat for 4–5 minutes per side, or until cooked through and flaky.
Prepare the Dressing:
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
Assemble the Bowl:
- Divide cooked quinoa between two bowls. Top each with spinach, salmon, cucumber, tomatoes, carrots, and avocado slices.
Drizzle and Serve:
- Pour dressing over the top, garnish as desired, and serve immediately.
Notes
- Swap in brown rice or farro for quinoa, if desired.
- Add roasted veggies like sweet potato or broccoli for a warm version.
- Great for meal prep — just store the dressing separately and add avocado fresh.
- Use canned salmon for a quicker, budget-friendly option.