Why You’ll Love This Salmon Quinoa Power Bowl

• It’s a complete meal in one bowl. You get your lean protein, complex carbs, healthy fats, and a generous serving of vegetables all layered together. No need to worry about side dishes—this is it.
• The texture contrast is seriously addictive. The flaky salmon, the slightly nutty and fluffy quinoa, the crisp cucumber, and the creamy avocado create a symphony in every single bite. You’ll notice how each component plays off the others.
• It’s meal-prep magic. You can cook the quinoa, roast the salmon, and whisk the dressing ahead of time. When you’re ready to eat, assembly takes just minutes. It’s the secret to healthy eating on even the busiest of days.
• The lemon-tahini dressing is a game-changer. It’s tangy, a little creamy, and has a wonderful depth of flavour that brings the entire bowl to life. Honestly, you might want to make a double batch to use on salads all week.

Ingredients & Tools

• 2 (150 g each) salmon fillets, skin-on or skinless
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• 100 g uncooked quinoa, rinsed well
• 250 ml water or vegetable broth
• 1 large handful of baby spinach or kale
• 1/2 English cucumber, diced
• 1 ripe avocado, sliced
• 100 g cherry tomatoes, halved
• 2 tbsp toasted pumpkin seeds or sunflower seeds
• For the Lemon-Tahini Dressing:
• 3 tbsp tahini
• Juice of 1 large lemon (about 3 tbsp)
• 1 tbsp maple syrup or honey
• 1 small garlic clove, minced
• 3-4 tbsp warm water, to thin
• Salt to taste

Tools: A medium saucepan with a lid, a baking sheet, parchment paper, a small bowl for whisking the dressing.

The quality of your salmon really matters here—look for fresh, sustainably sourced fillets. And don’t skip rinsing the quinoa! It removes its natural bitter coating, called saponin, which makes a world of difference to the final, mild flavour.

Serves: 2 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• To skin or not to skin? I prefer skin-on salmon for roasting as the skin gets wonderfully crispy and helps keep the flesh moist. You can easily remove it after cooking if you’re not a fan. If using skinless, just reduce the cooking time by a minute or two.
• Rinsing quinoa is non-negotiable. I know it seems like a small step, but it truly prevents a bitter, soapy aftertaste. Just place the quinoa in a fine-mesh strainer and rinse under cold water for a minute, until the water runs clear.
• Your tahini might be the culprit. If your dressing seizes up and looks grainy when you add the lemon juice, don’t panic! It’s usually because the tahini has settled. Just keep whisking and slowly add the warm water—it will magically turn into a smooth, creamy emulsion.
• Customise your veg. This bowl is a template! Feel free to add roasted sweet potato, steamed broccoli, shredded red cabbage, or thinly sliced radishes. Use what you love and what’s in season.

How to Make Salmon Quinoa Power Bowl

Serving Suggestions

Complementary Dishes

• A simple side of roasted asparagus — The earthy, slightly charred flavour of asparagus pairs beautifully with the rich salmon and the bright dressing, adding another green vegetable to the mix.
• A warm, crusty baguette — For those who want to mop up every last drop of the dressing, a piece of good bread on the side is absolutely essential. It turns the bowl from a meal into a feast.

Drinks

• A crisp Sauvignon Blanc — The citrus notes in the wine will mirror the lemon in the dressing and cut through the richness of the salmon perfectly.
• Sparkling water with lemon and mint — A non-alcoholic option that feels celebratory; the bubbles and freshness cleanse the palate between bites.

Something Sweet

• Fresh berries with a dollop of Greek yoghurt — The light, tart sweetness is the perfect way to end this meal without feeling overly heavy or stuffed.
• A few squares of dark chocolate — A simple, elegant finish that satisfies a sweet tooth while keeping things healthy and sophisticated.

Top Mistakes to Avoid

• Mistake: Overcooking the salmon. This is the number one error. Overcooked salmon becomes dry and chalky. Remember, it continues to cook a little after you take it out of the oven. You want it to be just opaque in the centre and flake easily.
• Mistake: Not rinsing the quinoa. I’ve said it before and I’ll say it again! Skipping this step can leave you with a bitter-tasting grain that ruins the whole delicate balance of the bowl. It only takes a minute, so just do it.
• Mistake: Adding cold water to the tahini dressing. If your dressing breaks or stays grainy, it’s likely because the water was too cold. Warm water helps the tahini emulsify smoothly with the lemon juice, creating that creamy texture we’re after.
• Mistake: Assembling the bowls too far in advance. If you let the assembled bowl sit for too long, the spinach will get soggy and the avocado will brown. It’s best to prep the components and assemble right before serving.

Expert Tips

• Tip: Let the quinoa steam. After cooking, that 5-10 minute rest with the lid on is crucial. It allows the quinoa to absorb any remaining moisture and become perfectly fluffy, rather than wet or clumpy.
• Tip: Get the skin crispy. For super crispy salmon skin, ensure the fillets are bone-dry before seasoning. You can also press them skin-side down in a hot, oven-safe skillet for 2-3 minutes before transferring the whole skillet to the oven to finish cooking.
• Tip: Massage your kale. If you’re using kale instead of spinach, chop it and give it a minute-long massage with a tiny bit of olive oil and a squeeze of lemon. This breaks down the tough fibres and makes it tender and much more enjoyable to eat raw.
• Tip: Toast your seeds. Taking the extra minute to toast your pumpkin or sunflower seeds in a dry pan until they pop and become fragrant adds a deep, nutty flavour that elevates the entire dish.

FAQs

Can I use a different grain instead of quinoa?
Absolutely! This bowl is very adaptable. Cooked farro, brown rice, or even couscous would work wonderfully. Just adjust the cooking times and liquid amounts according to the package directions for your chosen grain. The key is to have a neutral or slightly nutty base that can hold its own against the strong flavours of the salmon and dressing.

How long do the leftovers keep?
It’s best to store the components separately in airtight containers in the fridge. The cooked quinoa and salmon will keep for up to 3 days. The dressing can last for up to 5 days. The fresh veggies (cucumber, tomato, avocado) are best sliced fresh. When ready to eat, you can enjoy the salmon and quinoa cold or gently reheated, then assemble with fresh ingredients.

My dressing is too thick/too thin. How can I fix it?
No worries, this is an easy fix! If it’s too thick, simply whisk in more warm water, a teaspoon at a time, until it reaches your desired consistency. If it’s too thin, whisk in a little more tahini to thicken it up. The goal is a smooth, pourable consistency that coats the back of a spoon.

Can I make this recipe vegan?
You sure can! For a vegan version, replace the salmon with a block of firm or extra-firm tofu that has been pressed, cubed, and roasted with the same spices until golden. Use maple syrup instead of honey in the dressing. You’ll still get a fantastic, protein-packed bowl with all the same great textures and flavours.

What’s the best way to reheat the salmon without drying it out?
The gentlest way is to reheat it in a preheated oven at a low temperature, around 150°C (300°F), for about 10-15 minutes, or until just warmed through. You can also place it on a plate and cover it loosely with a damp paper towel before microwaving in short 20-second bursts. The steam from the towel will help keep it moist.