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salmon quinoa power bowl

Salmon Quinoa Power Bowl

A fresh, nourishing bowl made with tender seared salmon, fluffy quinoa, creamy avocado, and crisp veggies — all brought together with a bright lemon dressing. Perfect for a quick, healthy meal that tastes as good as it looks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Vegetarian
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Bowl:
  • 2 salmon fillets about 6 oz each
  • 1 cup cooked quinoa white, red, or tricolor
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach or kale
  • ½ cucumber sliced
  • ½ avocado sliced
  • ¼ red onion thinly sliced
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
For the Dressing:
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove minced
  • Salt and black pepper to taste

Method
 

Step 1: Cook the Quinoa
  1. Rinse quinoa under cold water. Add it to a pot with twice as much water (1 cup quinoa, 2 cups water). Bring to a boil, then reduce the heat and simmer for 15 minutes. Fluff with a fork and set aside to cool slightly.
Step 2: Prepare the Salmon
  1. Pat the salmon fillets dry. Rub them with olive oil, salt, and pepper. Heat a nonstick skillet over medium heat. Cook salmon skin-side down for about 4 minutes, then flip and cook another 2–3 minutes, or until it flakes easily with a fork. Remove from the pan and let it rest.
Step 3: Make the Dressing
  1. In a small bowl or jar, whisk olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until smooth and creamy. Adjust seasoning to your taste.
Step 4: Assemble the Bowl
  1. Add cooked quinoa to a large bowl as the base. Arrange spinach, tomatoes, cucumber, avocado, and red onion around it. Gently place the salmon fillet on top and drizzle with dressing.
Step 5: Serve and Enjoy
  1. Serve immediately while the salmon is warm, or refrigerate for a cool, refreshing version.

Notes

You can swap salmon with grilled chicken or tofu if you prefer. Cooked quinoa can be made ahead and stored in the fridge for up to 4 days. The lemon dressing also keeps well in a sealed jar, so you can prep it once and use it all week.