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Let’s be honest—some days you need a meal that feels like a warm hug and a burst of energy all at once. This Salmon Power Bowl delivers exactly that. It’s a vibrant, satisfying assembly of perfectly cooked salmon, fluffy quinoa, roasted sweet potatoes, crisp greens, and a zesty lemon-tahini dressing that ties everything together.

Why You’ll Love This Salmon Power Bowl

Complete meal: Protein, healthy fats, fiber-rich carbs, and fresh veggies all in one bowl.
Lemon-tahini dressing: Creamy, tangy, and garlicky—it elevates every component.
Meal prep friendly: Roast sweet potatoes, cook quinoa, and make dressing ahead.
Endlessly customizable: Swap veggies or greens based on what’s in your fridge.

Ingredients & Tools

2 salmon fillets (about 150 g each), skin on or off
1 tbsp olive oil
1 tsp smoked paprika
1 large sweet potato, cubed
1 cup uncooked quinoa
2 cups mixed greens or baby spinach
1 avocado, sliced
2 tbsp tahini
1 lemon, juiced
1 small garlic clove, minced
2-3 tbsp water
Salt and black pepper to taste

Tools: Baking sheet, medium saucepan, small bowl for dressing, large non-stick skillet

Notes: Smoked paprika gives the salmon a subtle warmth; don’t skip the tahini—it adds a rich, nutty base that balances the lemon.

Nutrition (per serving)

Calories:	620 kcal
Protein:	35 g
Fat:	28 g
Carbs:	58 g
Fiber:	12 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon dry. This is the secret to getting a beautiful, crispy sear on the outside while keeping the inside tender and flaky. Use a paper towel to gently blot the fillets before seasoning.
Don’t overcook the quinoa. It should be fluffy, not mushy. Once you see the little white rings (the germ) pop out, it’s done. Fluff it with a fork immediately after cooking to prevent clumping.
Cube the sweet potato evenly. This ensures they all roast at the same rate, so you don’t end up with some pieces burnt and others still hard. Aim for 1-inch cubes.
Season in layers. Don’t be shy with salt and pepper. Season the sweet potatoes before roasting, the quinoa while it cooks, and the salmon right before it hits the pan. This builds flavor from the ground up.

How to Make Salmon Power Bowl

Step 1: Start by roasting the sweet potatoes. Preheat your oven to 200°C (400°F). Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer—this is key for even browning. Roast for 20-25 minutes, until they’re tender and have those lovely caramelized edges. You’ll know they’re ready when you can easily pierce them with a fork.

Step 2: While the sweet potatoes are roasting, cook the quinoa. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer—this removes any bitterness. Add it to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the water is absorbed and those little white tails have unfurled. Remove it from the heat, fluff it with a fork, and let it sit covered for 5 minutes.

Step 3: Now, make that incredible lemon-tahini dressing. In a small bowl, whisk together the tahini, juice of one lemon, minced garlic, and a pinch of salt. It will look thick and almost seized at first—that’s normal. Slowly whisk in 2-3 tablespoons of water, one at a time, until it reaches a smooth, pourable consistency. Taste it and adjust with more lemon or salt if needed. Set this aside.

Step 4: Time for the star of the show—the salmon. Pat the fillets completely dry with a paper towel. Rub them with olive oil and season generously with smoked paprika, salt, and pepper. Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side up (if it has skin) and cook for 4-6 minutes, until a golden crust forms. Flip carefully and cook for another 2-4 minutes, depending on thickness. The salmon is perfect when it flakes easily with a fork but is still moist in the center.

Step 5: Let’s assemble the bowls! Divide the cooked quinoa between two bowls as your base. Top with a handful of fresh mixed greens. Arrange the roasted sweet potatoes and slices of creamy avocado around the bowl. Place the beautifully seared salmon fillet right in the center. The trick is to create little pockets of each ingredient so you get a bit of everything in each forkful.

Step 6: Finish with a generous drizzle of the lemon-tahini dressing right over everything. You can serve it immediately while the salmon and sweet potatoes are still warm, which wilts the greens just slightly. Honestly, the contrast of the warm, flaky salmon with the cool, crisp greens and the creamy, tangy dressing is what makes this bowl so special.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 3 days.
Freezer: Freeze cooked salmon and quinoa for up to 1 month; avoid freezing greens or avocado.
Reviving: Reheat salmon and quinoa gently; assemble fresh with greens, avocado, and dressing.

Serving Suggestions

Complementary Dishes

A simple cucumber and tomato salad — The fresh, acidic crunch provides a lovely contrast to the rich, savory elements of the bowl.
Garlic sautéed kale or green beans — Adding another green vegetable boosts the nutrient profile and adds a different texture.
Crusty whole-grain bread — Perfect for mopping up any leftover dressing and roasted sweet potato bits at the bottom of the bowl.

Drinks

A crisp Sauvignon Blanc — Its citrusy notes mirror the lemon in the dressing and cut through the richness of the salmon beautifully.
Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing.
Iced green tea — Its slight bitterness and clean finish complement the earthy quinoa and tahini without overpowering the dish.

Something Sweet

Dark chocolate and orange segments — A few pieces of high-cocoa chocolate with some juicy orange is a light, elegant finish that doesn’t feel too heavy.
Lemon sorbet — It continues the citrus theme from the dressing and provides a clean, refreshing end to the meal.
Almond biscotti — The nuttiness echoes the tahini, and its crunchy texture is a nice change from the soft components of the bowl.

Top Mistakes to Avoid

Mistake: Skipping the step of rinsing the quinoa. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. A quick rinse makes all the difference.
Mistake: Crowding the pan when cooking the salmon. If the fillets are too close together, they’ll steam instead of sear. Give them plenty of space for that perfect golden crust.
Mistake: Adding the dressing too early during meal prep. If you’re making these ahead, keep the dressing separate and add it just before eating. Otherwise, it can make the greens soggy and the quinoa mushy.
Mistake: Overcooking the salmon. It continues to cook for a minute after you take it off the heat. Pull it from the pan when it’s still slightly translucent in the very center for perfectly moist results.

Expert Tips

Tip: Let the salmon come to room temperature. Taking the salmon out of the fridge 15 minutes before cooking helps it cook more evenly, preventing a cold center and an overcooked exterior.
Tip: Add a splash of maple syrup to the sweet potatoes. Before roasting, a tiny drizzle (about half a teaspoon) tossed with the potatoes enhances their natural sweetness and helps them caramelize even more.
Tip: Toast your quinoa. After rinsing, toast the quinoa in the dry saucepan for a minute or two until it smells nutty. Then add the water. This simple step adds a deeper, more complex flavor.
Tip: Customize your crunch. Right before serving, sprinkle with toasted seeds (sunflower or pumpkin are great) or chopped nuts for an extra layer of texture and healthy fats.

FAQs

Can I use a different type of fish?
Absolutely! This bowl is very adaptable. Firm white fish like cod or halibut work wonderfully—just adjust the cooking time as they may cook faster than salmon. Tuna steaks are another fantastic option if you sear them quickly to keep the center pink. The key is to use a fish that can stand up to searing and won’t fall apart in the bowl.

How long do the leftovers keep?
If you’ve assembled the bowls without the dressing, the components will keep well for up to 3 days in airtight containers in the fridge. The cooked salmon and quinoa are fine, but the avocado will brown and the greens will wilt if dressed. I recommend storing everything separately and assembling a fresh bowl when you’re ready to eat.

My tahini dressing is too thick. What did I do wrong?
You likely just need to add more liquid! Tahini has a funny habit of seizing up when you first add an acid like lemon juice. Don’t worry, it’s not ruined. Just keep whisking and slowly add more water, a tablespoon at a time, until it loosens up to a creamy, drizzle-able consistency.

Is it okay to use frozen salmon?
Yes, but you need to thaw it properly for the best results. The best way is to move it from the freezer to the fridge the night before. If you’re short on time, seal it in a plastic bag and submerge it in cold water, changing the water every 30 minutes. Never cook salmon from frozen for this recipe, as the exterior will overcook before the inside is done.

Can I make this bowl vegan?
You sure can! For the protein, replace the salmon with a can of drained and rinsed chickpeas—toss them with the same smoked paprika and olive oil and roast them alongside the sweet potatoes until slightly crispy. The rest of the bowl, including that glorious tahini dressing, is already plant-based, so it’s a very easy and delicious swap.

Salmon Power Bowl

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, fusion

Servings 2

Total Time 40 minutes

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Make a healthy and delicious Salmon Power Bowl in 40 minutes! Packed with protein, quinoa, and a zesty tahini dressing. Get the easy recipe now!

Ingredients

For the salmon and vegetables:

2 salmon fillets (about 150 g each, skin on or off)
1 tbsp olive oil
1 tsp smoked paprika
1 large sweet potato (cubed)
2 cups mixed greens or baby spinach
1 avocado (sliced)
Salt and black pepper (to taste)

For the quinoa:

1 cup uncooked quinoa

For the lemon-tahini dressing:

2 tbsp tahini
1 lemon (juiced)
1 small garlic clove (minced)
2-3 tbsp water
Salt (to taste)

Instructions

01
Start by roasting the sweet potatoes. Preheat your oven to 200°C (400°F). Toss the cubed sweet potato with a drizzle of olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer—this is key for even browning. Roast for 20-25 minutes, until they’re tender and have those lovely caramelized edges. You’ll know they’re ready when you can easily pierce them with a fork.
02
While the sweet potatoes are roasting, cook the quinoa. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer—this removes any bitterness. Add it to a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the water is absorbed and those little white tails have unfurled. Remove it from the heat, fluff it with a fork, and let it sit covered for 5 minutes.
03
Now, make that incredible lemon-tahini dressing. In a small bowl, whisk together the tahini, juice of one lemon, minced garlic, and a pinch of salt. It will look thick and almost seized at first—that’s normal. Slowly whisk in 2-3 tablespoons of water, one at a time, until it reaches a smooth, pourable consistency. Taste it and adjust with more lemon or salt if needed. Set this aside.
04
Time for the star of the show—the salmon. Pat the fillets completely dry with a paper towel. Rub them with olive oil and season generously with smoked paprika, salt, and pepper. Heat a non-stick skillet over medium-high heat. Once hot, place the salmon skin-side up (if it has skin) and cook for 4-6 minutes, until a golden crust forms. Flip carefully and cook for another 2-4 minutes, depending on thickness. The salmon is perfect when it flakes easily with a fork but is still moist in the center.
05
Let’s assemble the bowls! Divide the cooked quinoa between two bowls as your base. Top with a handful of fresh mixed greens. Arrange the roasted sweet potatoes and slices of creamy avocado around the bowl. Place the beautifully seared salmon fillet right in the center. The trick is to create little pockets of each ingredient so you get a bit of everything in each forkful.
06
Finish with a generous drizzle of the lemon-tahini dressing right over everything. You can serve it immediately while the salmon and sweet potatoes are still warm, which wilts the greens just slightly. Honestly, the contrast of the warm, flaky salmon with the cool, crisp greens and the creamy, tangy dressing is what makes this bowl so special.