Vibrant Lemon-Dill Salmon & Quinoa Power Bowl
A refreshing and healthy power bowl featuring perfectly cooked salmon, fluffy quinoa, and an array of fresh vegetables, all brought together with a zesty lemon-dill dressing.
Equipment
- medium saucepan
- oven
- large non-stick skillet
- parchment-lined baking sheet
- small bowl
- whisk
Ingredients
For the Salmon
- 2 (6-ounce) salmon fillets skin on or off
- 1 tablespoon olive oil
- Salt and black pepper to taste
- lemon for brightness
For the Quinoa
- 1 cup dry quinoa
- 2 cups vegetable broth or water
For the Veggies & Toppings
- 1 cup chopped cucumber
- 1 cup cherry tomatoes halved
- ½ cup shredded carrots
- ½ cup chopped red onion
- ¼ cup fresh cilantro, chopped or parsley
- 1 avocado diced
For the Lemon-Dill Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 teaspoon Dijon mustard
- ½ teaspoon honey or maple syrup optional, for a hint of sweetness
- Salt and pepper to taste
Instructions
Cook the Quinoa
- Rinse quinoa, then combine with broth or water in a saucepan.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- Remove from heat, let sit covered for 5 minutes, then fluff with a fork.
Prepare the Salmon
- Preheat oven to 400°F (200°C) or heat a non-stick skillet over medium-high heat.
- Pat salmon dry, then drizzle with olive oil and season with salt and pepper.
- For baking, place on a parchment-lined baking sheet and bake for 12-15 minutes.
- For pan-searing, sear skin-side down for 4-5 minutes per side.
Make the Dressing
- Whisk together olive oil, lemon juice, fresh dill, Dijon mustard, honey/maple syrup (optional), salt, and pepper in a small bowl.
- Taste and adjust seasonings as needed.
Chop the Veggies
- Prepare all vegetables: chop cucumber, halve cherry tomatoes, shred carrots, dice red onion, and chop cilantro.
- Dice avocado just before serving to prevent browning.
Assemble the Bowls
- Divide cooked quinoa evenly between two bowls and top each with a salmon fillet.
- Arrange chopped vegetables around the salmon and drizzle generously with lemon-dill dressing.
Serve
- Enjoy your fresh and healthy Salmon and Quinoa Bowl immediately!
Notes
Meal prep tip: Cook the quinoa and dressing ahead of time. Store chopped veggies separately and assemble bowls just before serving for optimal freshness. Feel free to customize the vegetables based on your preferences or what's in season!