This Green Goddess Salmon Bowl is a nourishing and indulgent meal featuring flaky herb-crusted salmon, fluffy quinoa, crisp veggies, and a vibrant creamy dressing. It’s a complete, balanced meal that’s both satisfying and simple to prepare. The Green Goddess Salmon Bowl delivers fresh flavors and delightful textures in every bite.

Why You’ll Love This Green Goddess Salmon Bowl

• Complete meal: Lean protein, complex carbs, healthy fats, and fresh veggies in one bowl.
• Game-changing dressing: Creamy, herby, tangy, and packed with fresh flavor.
• Versatile & customizable: Easily swap grains or veggies based on what you have.
• Textural delight: Tender salmon, fluffy quinoa, crisp cucumber, and creamy avocado.

Ingredients & Tools

• 2 salmon fillets (about 150g each), skin on or off
• 1 tbsp olive oil
• 1 tsp dried dill or Italian seasoning
• ½ tsp garlic powder
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 1 cup uncooked quinoa
• 2 cups water or vegetable broth
• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 small cucumber, diced
• 2 cups fresh baby spinach or mixed greens
• ¼ cup fresh parsley leaves
• ¼ cup fresh basil leaves
• 2 tbsp fresh chives
• 2 tbsp fresh tarragon or more parsley
• ⅓ cup plain Greek yogurt or mayonnaise
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 small garlic clove
• 2 anchovy fillets (optional, for umami)

Tools: A medium saucepan, a baking sheet, a blender or food processor, and a small bowl for mixing spices.

Notes: Fresh herbs make a big difference for the dressing flavor. The optional anchovy adds savory depth.

Nutrition (per serving)

Serves: 2 | Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

• Pat your salmon dry. This is the secret to getting a beautifully seared, crisp exterior on your salmon instead of a steamed one. Use a paper towel to thoroughly dry the fillets before you season them.
• Rinse your quinoa. Quinoa has a natural coating called saponin that can make it taste bitter. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear removes this and ensures a clean, nutty flavor.
• Don’t be shy with the herbs. The green goddess dressing is the star, and its magic comes from the abundance of fresh, green herbs. If you can’t find tarragon, using a bit more parsley and basil is perfectly fine—the goal is a vibrant, herby flavor.
• Let your salmon rest. Just like a good steak, salmon needs a few minutes to rest after cooking. This allows the juices to redistribute throughout the fillet, resulting in a more tender and moist bite when you flake it into your bowl.

How to Make Green Goddess Salmon Bowl

Storage & Freshness Guide

• Fridge: Store components separately in airtight containers for up to 2 days.
• Freezer: Freeze cooked salmon and quinoa for up to 1 month; dressing and fresh veggies don’t freeze well.
• Reviving: Gently reheat salmon and quinoa; add fresh avocado and dressing just before serving.

Serving Suggestions

Complementary Dishes

• A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon provide a bright, palate-cleansing contrast to the rich, creamy bowl if you want to start with something light.
• Garlic sautéed green beans or asparagus — Adding a simple, warm side of green vegetables enhances the meal’s freshness and makes it feel even more substantial and restaurant-worthy.
• Crusty, warmed sourdough bread — Perfect for scooping up any last drops of that irresistible green goddess dressing left at the bottom of the bowl. No sauce left behind!

Drinks

• A crisp Sauvignon Blanc — Its citrusy and herbal notes mirror the flavors in the dressing and cut through the richness of the salmon beautifully, creating a truly elegant pairing.
• Sparkling water with lemon and mint — A refreshing, non-alcoholic option that cleanses the palate between bites and highlights the fresh herbs without competing with them.
• Iced green tea with a hint of honey — The slight bitterness and earthy notes of the green tea complement the savory elements of the bowl and make for a very refreshing sip.

Something Sweet

• Lemon sorbet or semifreddo — The sharp, clean citrus flavor is a perfect, light finish that doesn’t weigh you down after a satisfying and healthy meal.
• Fresh berry salad with a mint syrup — The sweet-tart berries and cool mint continue the theme of fresh, vibrant flavors, ending the meal on a bright and juicy note.
• A small square of dark chocolate (70%+) — A simple, sophisticated way to end the meal. The bitterness of the chocolate provides a lovely counterpoint to the herby, savory notes you’ve just enjoyed.

Top Mistakes to Avoid

• Mistake: Overcooking the salmon. This is the most common error and it turns a potentially moist, flaky fillet into a dry, chalky disappointment. Remember, it continues to cook a little after it comes out of the oven, so take it out when it’s just slightly underdone in the very center.
• Mistake: Skipping the quinoa rinse. I’ve messed this up before too, and it results in a bitter, soapy-tasting grain that can ruin the whole bowl. A quick rinse makes all the difference in the world for flavor.
• Mistake: Using wilted or old herbs for the dressing. The dressing relies on the vibrancy of fresh herbs. If they’re brownish or limp, your sauce will lack that bright, punchy green flavor and color that defines it.
• Mistake: Assembling the bowls too far in advance. The spinach will wilt, the avocado will brown, and the quinoa will soak up the dressing. For the best texture, assemble everything just before you’re ready to sit down and eat.

Expert Tips

• Tip: Make a double batch of the dressing. It keeps well in an airtight container in the fridge for up to 5 days. You’ll thank yourself later when you can instantly elevate salads, grilled chicken, or even use it as a veggie dip throughout the week.
• Tip: Let your ingredients come to room temperature. Taking the salmon and the Greek yogurt out of the fridge about 15-20 minutes before you start cooking leads to more even cooking and a smoother, easier-to-blend dressing.
• Tip: Add a textural crunch. For an extra dimension, sprinkle your finished bowl with toasted pine nuts, sunflower seeds, or a few crunchy croutons. The contrast with the soft salmon and creamy avocado is fantastic.
• Tip: Cook your quinoa in broth. Using a light vegetable or chicken broth instead of water to cook your quinoa infuses it with a subtle, savory flavor from the inside out, making the base of your bowl even more delicious.

FAQs

Can I make this bowl ahead of time?
You can absolutely do some prep ahead of time to make assembly a breeze! Cook the quinoa and make the dressing up to 3 days in advance and store them separately in the fridge. Chop your vegetables (except the avocado) and store them in airtight containers. The only thing you should do right before serving is cook the salmon and slice the avocado. This way, everything stays fresh and you can have dinner on the table in under 20 minutes.

I don’t have a blender. Can I still make the dressing?
Yes, you can! You’ll just need to put in a little more elbow grease. Finely chop all the herbs and the garlic. Then, mix them in a bowl with the Greek yogurt, olive oil, and lemon juice. If you used the anchovies, mash them into a paste with the side of your knife first. Whisk everything together vigorously. The texture will be more rustic and chunky, but the flavor will still be absolutely delicious.

What’s a good substitute for salmon?
This bowl is very adaptable. If you’re not a fan of salmon, you can use other firm-fleshed fish like cod or halibut. For a plant-based option, crispy baked tofu or chickpeas are fantastic. Just season and roast them with the same spices you’d use for the salmon until they’re golden and delicious.

How should I store leftovers?
It’s best to store the components separately. Keep leftover cooked salmon, quinoa, chopped veggies, and dressing in their own airtight containers in the fridge for up to 2 days. The avocado will brown, so it’s best to add that fresh when you’re ready to eat your leftovers. Reheat the salmon and quinoa gently, if desired, before assembling a new bowl.

My dressing turned out too thick. How can I thin it?
No problem, this is an easy fix! Simply add a teaspoon of water, lemon juice, or more olive oil at a time to the blender and blitz again until it reaches your desired consistency. Be careful not to add too much liquid at once—you can always add more, but you can’t take it out!