These Salmon Quinoa Bowls are a nourishing and indulgent meal that comes together quickly. Perfect for busy weeknights or meal prep, these bowls combine flaky salmon, fluffy quinoa, crisp veggies, and a zesty dressing. You’ll love the harmony of textures and flavors in these versatile Salmon Quinoa Bowls.

Why You’ll Love This Salmon Quinoa Bowls

• Complete meal: Lean protein, whole grains, and fresh veggies in one bowl.
• Dynamic textures: Tender salmon, nutty quinoa, and crunchy vegetables.
• Flexible ingredients: Easily swap veggies or herbs based on preference.
• Meal prep friendly: Cook components ahead for quick assembly.

Ingredients & Tools

• 2 salmon fillets (about 150 g each), skin-on or skinless
• 1 cup uncooked quinoa
• 2 cups vegetable or chicken broth (or water)
• 1 large cucumber, diced
• 1 ripe avocado, sliced
• 200 g cherry tomatoes, halved
• 60 g red onion, thinly sliced
• 3 tbsp extra virgin olive oil, divided
• 1 lemon, juiced and zested
• 2 tbsp fresh dill, chopped
• 1 tsp honey or maple syrup
• 1/2 tsp garlic powder
• Salt and black pepper to taste

Tools: Medium saucepan with lid, baking sheet, parchment paper, small mixing bowl, whisk

Notes: Using broth instead of water adds savory depth; toasting quinoa enhances its nutty flavor.

Nutrition (per serving)

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

Before You Start: Tips & Ingredient Notes

• Pick the right salmon. I prefer skin-on fillets for extra crispiness, but skinless works just fine. Look for bright, firm flesh without any grayish areas—freshness really matters here for the best flavor and texture.
• Rinse your quinoa thoroughly. Quinoa has a natural coating called saponin that can taste bitter if not washed off. Give it a good rinse in a fine-mesh strainer under cold water until the water runs clear.
• Don’t skip toasting the quinoa. Toasting the quinoa in the dry saucepan for a couple of minutes before adding liquid enhances its nutty aroma and prevents it from becoming mushy. You’ll notice the difference, I promise.
• Let the salmon come to room temperature. Taking the salmon out of the fridge about 15 minutes before cooking helps it cook more evenly. Cold salmon straight from the fridge can lead to an overcooked exterior and undercooked center.
• Prep your veggies while things cook. The quinoa and salmon cook fairly quickly, so use that time to dice the cucumber, slice the onion, and halve the tomatoes. It makes assembly a breeze once everything is ready.

How to Make Salmon Quinoa Bowls

Storage & Freshness Guide

• Fridge: Store assembled bowls (without dressing) for up to 2 days. Components keep 3–4 days separately.
• Freezer: Freeze cooked salmon and quinoa separately for up to 3 months. Thaw in fridge before use.
• Reviving: Refresh with extra dressing, a squeeze of lemon, or fresh herbs before serving.

Serving Suggestions

Complementary Dishes

• Garlic sautéed spinach or kale — The earthy greens add another layer of texture and pair wonderfully with the lemon and salmon.
• Quick-pickled radishes or carrots — A tangy, crunchy element that cuts through the richness of the salmon and makes the bowl even more refreshing.
• Roasted sweet potato cubes — Their natural sweetness balances the savory notes and adds a soft, hearty component to the bowl.

Drinks

• Crisp Sauvignon Blanc — Its citrusy notes and bright acidity complement the lemon and dill in the dressing beautifully.
• Sparkling water with lemon or cucumber slices — A light, hydrating option that keeps the meal feeling fresh and clean without overpowering the flavors.
• Iced green tea with mint — The subtle bitterness and herbal notes are a lovely match for the quinoa and salmon.

Something Sweet

• Lemon sorbet or granita — A zesty, light dessert that echoes the citrus in the bowl and cleanses the palate perfectly.
• Fresh berries with a dollop of Greek yogurt — Simple, slightly tart, and satisfying without being too heavy after a wholesome meal.
• Dark chocolate squares with sea salt — Just a little piece of rich chocolate provides a satisfying end note that contrasts nicely with the meal’s freshness.

Top Mistakes to Avoid

• Overcooking the salmon. Salmon continues to cook after you take it off the heat, so remove it just before it’s perfectly done to keep it moist and tender. I’ve messed this up before too—dry salmon is such a disappointment.
• Skipping the quinoa rinse. That bitter saponin coating can really throw off the flavor of your whole bowl. A quick rinse makes all the difference.
• Dressing the bowls too early. If you’re meal-prepping, keep the dressing separate until just before serving to prevent the veggies from getting soggy and the quinoa from absorbing all the liquid.
• Not seasoning each component. Season the salmon, season the quinoa, season the dressing—layering seasoning at each step ensures every bite is flavorful, not bland.

Expert Tips

• Tip: For extra crispy salmon skin, press the fillet skin-side down in the hot skillet for the first minute of cooking—this helps render the fat and crisp it up evenly. A little weight (like a smaller pan on top) can help, but isn’t essential.
• Tip: Toast your quinoa in a dry pan before adding liquid. This simple step deepens its nutty flavor and helps the grains stay separate and fluffy instead of clumping together.
• Tip: Let the quinoa rest off the heat for 5 minutes after cooking, then fluff with a fork. This allows steam to redistribute, giving you a lighter, fluffier texture rather than a dense, wet mass.
• Tip: Use a microplane to zest the lemon before juicing it—it’s so much easier than trying to zest a squeezed lemon half. The zest adds a powerful burst of citrus aroma to the dressing.
• Tip: If you have time, marinate the red onion in the lemon juice for 10 minutes before adding the rest of the dressing ingredients. It slightly pickles the onion, mellowing its sharpness and adding another layer of flavor.

FAQs

Can I use frozen salmon for this recipe?
Yes, absolutely—just make sure to thaw it completely in the refrigerator overnight first. Pat it very dry with paper towels before seasoning and cooking, as excess moisture can prevent proper browning and lead to steaming instead of searing. Frozen salmon works well here, especially if you’re meal-prepping and want to keep fillets on hand.

How long do these bowls keep in the fridge?
Assembled bowls (without dressing) will keep well for up to 2 days in airtight containers. The salmon and quinoa can be stored separately for 3–4 days. I recommend storing the dressing in a small jar and adding it just before serving to maintain the best texture. The avocado is best added fresh, though you can toss it with a little lemon juice to prevent browning if prepping ahead.

Can I substitute the quinoa with another grain?
Definitely! Brown rice, couscous, or farro would all be delicious alternatives. Adjust cooking times according to the grain you choose. For example, farro has a chewier texture and nuttier flavor that pairs wonderfully with the salmon, while couscous cooks very quickly and offers a lighter, fluffier base.

What if I don’t have fresh dill?
No problem—you can use other fresh herbs like parsley, cilantro, or even basil. If you only have dried dill, use about one-third of the amount (so 2 teaspoons fresh becomes roughly 2/3 teaspoon dried), but keep in mind the flavor won’t be as bright and vibrant. Fresh really makes a difference here, but dried works in a pinch.

Is it possible to make this recipe vegan?
Yes, you can easily adapt it! Replace the salmon with seasoned and baked chickpeas, crispy tofu, or grilled portobello mushrooms. Use maple syrup instead of honey in the dressing, and ensure your broth is vegetable-based. You’ll still get a satisfying, protein-rich bowl with all the same fresh, zesty flavors.