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Salmon Quinoa Bowl Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 2 (6 oz) salmon fillets
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 medium cucumber, diced
  • 1 ripe avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 3 tbsp olive oil, divided
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh dill
  • 1 tbsp chopped fresh parsley
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Method
 

  1. Rinse quinoa and combine with water or broth in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer 12 to 15 minutes until tender. Fluff with a fork.
  2. Whisk together 2 tbsp olive oil, lemon juice, dill, parsley, garlic, 1/2 tsp salt, and 1/4 tsp pepper. Reserve half for the bowls.
  3. Pat salmon dry, season with salt and pepper, and coat with half the dressing. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear salmon skin-side down 3 to 4 minutes, flip, and cook 2 to 3 minutes more.
  4. Divide quinoa between bowls. Top with cucumber, avocado, tomatoes, onion, and flaked salmon. Drizzle with remaining dressing. Serve immediately.

Notes

Quinoa cooking time can vary by a minute or two depending on your stove; use vegetable broth instead of water for a deeper savory base. The salmon is best when the center still looks slightly glossy and just firms up after resting.