Salmon Quinoa Salad Bowl
A vibrant and healthy Mediterranean-inspired bowl featuring flaky baked salmon, fluffy quinoa, and crisp vegetables. A light lemon-dill yogurt dressing ties it all together for a perfect, balanced lunch.
For 4 servings
Cook the quinoa.
- Rinse the quinoa under cold water in a fine-mesh sieve.
- In a small saucepan, combine the rinsed quinoa, 1.5 cups of water, and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed.
- Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
TIPRinsing quinoa removes its natural coating, called saponin, which can make it taste bitter.Bake the salmon.
- Preheat your oven to 400°F (200°C).
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Pat the salmon dry and season with salt and black pepper.
- Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
TIPThe internal temperature of the salmon should reach 145°F (63°C) for it to be fully cooked.Prepare the lemon-yogurt dressing.
In a small bowl, whisk together the Greek yogurt, olive oil, juice of half a lemon, 1 teaspoon of lemon zest, and chopped dill. Season with a pinch of salt and pepper to taste.
Prepare the vegetables.
While the quinoa and salmon are cooking, dice the cucumber and halve the cherry tomatoes.
Assemble the salad bowls.
- Divide the cooked quinoa between two bowls.
- Top with the diced cucumber and halved cherry tomatoes.
- Flake the baked salmon into large chunks and add it to the bowls.
- Drizzle generously with the lemon-yogurt dressing.
TIPFor meal prep, store the quinoa, salmon, vegetables, and dressing in separate containers and assemble just before eating to keep everything fresh.Serve immediately.
Serve the salmon quinoa bowls immediately, garnished with a little extra fresh dill if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, you can marinate the salmon in a little lemon juice and garlic for 15 minutes before baking.
- 2Ensure the quinoa has cooled to at least room temperature before assembling the bowls to prevent wilting the vegetables.
- 3If fresh dill is unavailable, you can use 1 tablespoon of dried dill, but fresh is highly recommended for the best flavor.
- 4Feel free to add other Mediterranean vegetables like red onion, bell peppers, or olives.
Adapt it for your goals.
Dairy free
Replace the Greek yogurt with a plain, unsweetened dairy-free yogurt alternative like coconut or almond-based yogurt.
vegetarianVegetarian
Omit the salmon and use 1 cup of canned chickpeas (rinsed and drained) or 4 oz of grilled halloumi cheese instead.
low carbLow carb
Substitute the quinoa with 2 cups of cauliflower rice, lightly sautéed until tender.
quickQuick
Use pre-cooked salmon and a microwaveable quinoa pouch to assemble this meal in under 10 minutes.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of omega-3s, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
Complete Protein Source
Quinoa is one of the few plant foods that contain all nine essential amino acids, making it a complete protein that helps with muscle repair and growth.
Supports Digestive Health
The combination of fiber from quinoa and vegetables, along with probiotics from the Greek yogurt, promotes a healthy gut microbiome.
Sustained Energy
The complex carbohydrates in quinoa provide a steady release of energy, keeping you full and focused without a blood sugar spike.
Frequently asked questions
Yes, it's a very healthy and balanced meal. It's rich in omega-3 fatty acids from the salmon, provides complete protein and fiber from quinoa, and is packed with vitamins and minerals from the fresh vegetables.