The Salmon and Quinoa Power Bowl is a fresh and filling meal packed with healthy ingredients. You’ve got tender, flaky salmon paired with fluffy quinoa, plus a colorful mix of veggies that give it a nice crunch and extra flavor. It’s a great balance of protein, grains, and greens all in one bowl.
I love making this bowl when I want something quick but still feel like I’m treating myself well. The salmon gets perfectly cooked with a simple seasoning, and the quinoa soaks up all the tasty juices from the fish and dressing. I usually toss in some avocado and a squeeze of lemon to brighten everything up.
This bowl is fantastic for lunch or dinner, and it’s easy to change up depending on what’s in your kitchen. Sometimes I add roasted sweet potatoes or swap out the veggies for whatever is fresh that week. It always feels wholesome and satisfying, plus it keeps me energized for hours.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets make this bowl rich and flavorful. If you prefer, you can swap for trout or even chicken for a different protein.
Quinoa: The mix of white and red quinoa adds nice texture. If quinoa isn’t available, try couscous or brown rice instead.
Avocado: It adds creaminess and healthy fats. If you need a creamy element but no avocado, try a spoonful of hummus or soft cheese.
Greek Yogurt: It makes the herb sauce creamy and tangy. Sour cream works fine, and for dairy-free, use coconut yogurt.
Broccolini: Mild and tender, it pairs well here. If you can’t find broccolini, use broccoli florets or even green beans.
How Do I Cook Perfect, Moist Salmon on the Stovetop?
Cooking salmon just right keeps it juicy inside and crispy on the skin:
- Pat salmon dry to help the skin crisp.
- Heat your skillet to medium-high before adding salmon skin-side down.
- Cook without moving for 4-5 minutes to get crisp skin.
- Flip carefully and cook 3-4 more minutes, depending on thickness.
- Look for salmon that flakes but is still moist and slightly translucent in the center.
I find using a non-stick or cast-iron pan works best. Resist the urge to overcook—you want moist, tender fish!
What’s the Best Way to Cook and Fluff Quinoa?
Quinoa is simple if you follow these steps:
- Rinse quinoa well under cold water to wash off bitterness.
- Use a 2:1 liquid to quinoa ratio (water or broth) for fluffiness.
- Bring to boil, then cover and simmer on low heat for 15 minutes.
- Remove from heat but keep covered for 5 minutes—this lets quinoa steam perfectly.
- Fluff with a fork gently to keep quinoa light and separate.
This method gives quinoa a nice, fluffy texture that works great with your bowl.
Equipment You’ll Need
- Medium saucepan – I use this to cook the quinoa; a good, heavy-bottomed pan makes it easier to prevent burning.
- Skillet – perfect for searing the salmon and getting a crispy skin. Cast iron is a favorite for even heat.
- Small bowl – useful for mixing the creamy herb sauce. A small whisk or spoon will help combine the ingredients smoothly.
- Steamer basket or pot for blanching – helps cook the broccolini evenly without overdoing it.
- Knife and cutting board – essential for prepping veggies, avocado, and herbs.
- Serving bowls – large enough to hold all the ingredients comfortably and showcase the colorful bowl.
Flavor Variations & Add-Ins
- Swap salmon for grilled chicken or tofu for a plant-based version that still packs protein.
- Add sliced cherry tomatoes or roasted sweet potatoes for extra color and flavor.
- Replace the herbs with chopped basil or cilantro to change up the fresh notes.
- Use a spicy version of the herb sauce by adding a dash of hot sauce or red pepper flakes.
Salmon And Quinoa Power Bowl
Ingredients You’ll Need:
Main Ingredients:
- 2 salmon fillets (about 6 oz each)
- 1 cup quinoa (mixed white and red quinoa preferred)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 ripe avocado, halved and pitted
- 1 lemon, cut into wedges
- 1 cup cucumber, diced
- 1/2 cup celery, diced
- 1 cup baby spinach leaves
- 1/2 cup broccolini or tender broccoli florets
- Salt and black pepper to taste
- 1 tsp smoked paprika (for salmon seasoning)
- 1 tbsp olive oil (for cooking salmon)
For the Creamy Herb Sauce:
- 1/2 cup Greek yogurt or sour cream
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 small garlic clove, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish, including cooking the quinoa, preparing the sauce and vegetables, cooking the salmon, and assembling your vibrant power bowl. It’s quick enough for a healthy weeknight dinner but special enough to enjoy any day!
Step-by-Step Instructions:
1. Cook the Quinoa:
Rinse the quinoa well under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring it to a boil over high heat, then reduce the heat to low. Cover the pot and let it simmer gently for about 15 minutes, or until the liquid is fully absorbed. Remove from heat and keep it covered for another 5 minutes to steam. Then, fluff the quinoa gently with a fork and set aside.
2. Prepare the Creamy Herb Sauce:
In a small bowl, mix the Greek yogurt (or sour cream) with chopped parsley, dill, lemon juice, and minced garlic. Season the sauce with salt and pepper to your liking. Stir well and place in the refrigerator to chill until you’re ready to serve.
3. Prepare the Vegetables:
Dice the cucumber and celery and set them aside. Cut the avocado in half, remove the pit, and sprinkle a pinch of salt and black pepper on the flesh to enhance its flavor. Wash and dry the baby spinach and broccolini thoroughly so they’re clean and fresh for your bowl.
4. Cook the Broccolini:
Bring a small pot of water to a boil. Add the broccolini and blanch it for about 2 minutes until it’s tender but still crisp. Drain the broccolini well and set it aside.
5. Season and Cook the Salmon:
Pat the salmon fillets dry with paper towels to help the skin get crispy. Rub each fillet on both sides with olive oil, then sprinkle salt, black pepper, and smoked paprika evenly over them. Heat a skillet over medium-high heat and place the salmon skin side down. Cook for 4 to 5 minutes until the skin is crisp. Carefully flip the fillets and cook for an additional 3 to 4 minutes, or until cooked through but still moist inside.
6. Assemble the Bowl:
Divide the cooked quinoa evenly into bowls. Top each with a salmon fillet. Arrange the avocado halves, diced cucumber and celery, blanched broccolini, and baby spinach around the bowl in an appealing way. Spoon the creamy herb sauce generously over the salmon for a delicious finish.
7. Serve:
Add a lemon wedge to each bowl so you or your guests can squeeze fresh lemon juice over the dish before eating. Serve immediately and enjoy your colorful, nutritious Salmon and Quinoa Power Bowl!
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry well to get a nice crispy skin when you cook it.
Can I Prepare Parts of This Bowl Ahead of Time?
Absolutely! Cook the quinoa and prepare the creamy herb sauce a day in advance. Store them separately in airtight containers in the fridge. Assemble just before serving for best freshness.
How Do I Store Leftovers?
Keep leftovers in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a low-heat skillet or microwave, and freshen up the bowl by adding a squeeze of lemon before eating.
What Can I Substitute for Broccolini If I Can’t Find It?
Broccoli florets or green beans work well as alternatives. Just blanch them until tender-crisp to keep the vibrant texture that complements the bowl.