The Salmon and Quinoa Power Bowl is a colorful and filling meal that brings together tender, flaky salmon with fluffy quinoa and a mix of fresh vegetables. It’s packed with good stuff like protein, healthy fats, and vibrant greens, making it a great choice when you want something satisfying but also nourishing.
I love how this bowl feels like a complete meal all in one dish. The salmon has just the right amount of seasoning and is perfectly cooked to stay juicy, while the quinoa adds a nice nutty flavor and a bit of texture. I often add a squeeze of lemon or a simple dressing to tie everything together, which really brightens the flavors. It’s one of those dishes that feels like a treat but also keeps you energized.
My favorite way to enjoy this bowl is for a quick lunch or a light dinner, especially when I want something fresh yet hearty. It’s easy to pack and take on the go, too, which makes it a go-to on busy days. Plus, it’s a great way to get a good balance of protein and veggies without any fuss, and it always leaves me feeling satisfied without being overly full.
Key Ingredients & Substitutions
Salmon: Fresh salmon really makes this dish stand out. If unavailable, you can use trout or even firm white fish. For a plant-based option, grilled tofu works well.
Quinoa: Quinoa adds great texture and protein. Mixed colors look nice but plain white quinoa works fine too. Rinsing is key to remove bitterness.
Avocado-Dill Sauce: This sauce brings creaminess and freshness. Greek yogurt adds tang, but use dairy-free yogurt for vegan. Fresh dill is best, but dried dill can substitute if needed.
Fresh Veggies: Bell peppers, cucumber, and salad greens add crunch and vibrant color. Use whatever fresh veggies you like or have on hand for variety.
How Do I Bake Salmon Perfectly Without Overcooking?
Baking salmon is simple but can dry out quickly if not timed right. Here’s how to get moist, flaky results:
- Pat salmon dry to help oil and seasoning stick well.
- Brush with olive oil and season to add flavor and keep it moist.
- Bake at 400°F (200°C) for about 12-15 minutes depending on thickness.
- Check for doneness by gently flaking with a fork; salmon should be opaque and separate easily.
Try not to overbake to keep that tender texture we all love!
Equipment You’ll Need
- Medium pot – I like it because it’s perfect for cooking quinoa and corn together, saving you time and dishes.
- Blender or food processor – makes blending the creamy avocado-dill sauce quick and easy.
- Baking sheet – ideal for roasting the salmon evenly and hands-free.
- Knife and cutting board – essential for chopping the veggies and herbs cleanly.
- Measuring cups and spoons – helps keep the ingredients just right for perfect balance.
Flavor Variations & Add-Ins
- Swap salmon for grilled chicken or shrimp for a different protein and a bit of variety.
- Add feta cheese or crumbled queso fresco on top for extra flavor and creaminess.
- Include roasted sweet potatoes or avocado slices for a hearty twist.
- Mix in fresh herbs like cilantro or basil instead of dill for a different herbal note.
Salmon and Quinoa Power Bowl
Ingredients You’ll Need:
Main Ingredients:
- 2 salmon fillets (about 6 oz each)
- 1 cup quinoa (mixed colors if desired)
- 2 cups water or vegetable broth (for quinoa)
- 1/2 cup corn kernels (fresh or frozen)
- 1 cucumber, sliced
- 2 cups mixed salad greens (baby spinach, arugula, spring mix)
- 1 yellow bell pepper, chopped
- 1 lemon, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes or hot sauce (optional for topping)
For the Avocado-Dill Sauce:
- 1 ripe avocado
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- 1/4 cup Greek yogurt or plain yogurt
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
- Splash of water (to thin sauce as needed)
How Much Time Will You Need?
This meal takes about 30 minutes total. You’ll spend around 15 minutes cooking the quinoa and salmon at the same time, plus about 5 minutes making the creamy avocado-dill sauce and prepping the veggies. It’s a quick and healthy meal perfect for busy days!
Step-by-Step Instructions:
1. Cook the Quinoa and Corn:
Start by rinsing the quinoa well under cold water until it runs clear. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa and corn kernels, then reduce the heat to low. Cover the pot and let it simmer gently for about 15 minutes until the quinoa is fluffy and all the liquid is absorbed. Fluff it up with a fork and set aside.
2. Make the Avocado-Dill Sauce:
While the quinoa is cooking, put the avocado, chopped dill, yogurt, lemon juice, minced garlic, salt, and pepper into a blender or food processor. Blend everything until smooth and creamy. If the sauce feels too thick, add a little splash of water to get the consistency you like. Taste and adjust the seasoning if needed.
3. Bake the Salmon:
Preheat your oven to 400°F (200°C) and line a baking sheet with foil or parchment paper. Pat the salmon fillets dry with a paper towel, then brush them with olive oil. Sprinkle with salt, pepper, smoked paprika, and garlic powder for great flavor. Place the salmon on the baking sheet and bake for 12 to 15 minutes, or until the salmon flakes easily with a fork.
4. Assemble Your Power Bowl:
In each bowl, start by layering a mix of salad greens and a good scoop of the quinoa with corn. Arrange the cucumber slices and chopped yellow bell pepper on the side. Carefully place the warm baked salmon fillet on top of the quinoa.
5. Finish and Serve:
Spoon plenty of the avocado-dill sauce over the salmon and some onto the quinoa for a creamy touch. Garnish your bowl with a few sprigs of fresh dill and lemon wedges for a fresh zing. If you enjoy a little heat, drizzle some hot sauce or sprinkle chili flakes over the top. Serve right away and enjoy your colorful, nutritious meal!
Can I Use Frozen Salmon Fillets?
Yes! Just make sure to fully thaw the salmon in the fridge overnight before cooking. Pat it dry well to remove excess moisture, which helps it bake evenly and develop better flavor.
Can I Prepare the Avocado-Dill Sauce in Advance?
You can! To prevent browning, cover the sauce tightly with plastic wrap, pressing it directly onto the surface, and store it in the fridge for up to 24 hours. Give it a good stir before serving.
What’s the Best Way to Store Leftovers?
Keep leftover salmon, quinoa, and sauce in separate airtight containers in the fridge. Consume within 2 days. Reheat the salmon gently in the oven or microwave, and stir the sauce before drizzling.
Can I Substitute the Quinoa with Another Grain?
Absolutely! Brown rice, couscous, or farro work well as alternatives. Just adjust the cooking times and liquid amounts according to the grain you choose.
