Salmon & Quinoa Bowl
This Salmon & Quinoa Bowl is a protein-packed, nutrient-rich meal full of color and flavor. With flaky grilled salmon, fresh vegetables, and hearty quinoa, it's topped with a light lemon-Dijon dressing — perfect for a healthy lunch or dinner.
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.