Creamy avocado, flaky lemon-herb salmon, and nutty quinoa come together in a bowl that’s bright, satisfying, and surprisingly simple. This Lemon Herb Salmon and Avocado Quinoa Bowl is one of those weeknight heroes: juicy salmon roasted with fresh herbs, a fluffy bed of quinoa, crisp cucumber and tomatoes, and a zesty lemon dressing that ties everything together. Fun fact: salmon and citrus have been paired for centuries because the acid brightens the fish without overpowering it — a tiny flavor science trick that never fails.
If you love quick, wholesome meals that please everyone at the table, this recipe is for you. It’s faster than takeout, costs less than a dinner out, and doubles easily for lunches all week. If you want another fresh, avocado-forward idea, try our twist on a classic with the Avocado Mozzarella and Tomato Grilled Cheese for a different but equally comforting meal. Ready to get cooking? Let’s dive in.
What is Lemon Herb Salmon and Avocado Quinoa Bowl?
What’s in a name? This bowl literally tells the story: lemon and fresh herbs flavor the salmon, while creamy avocado and quinoa make the perfect base. Sounds straightforward, right? But sometimes the best dishes have the most honest names. Where did it come from — a desire for healthful eating, a weeknight shortcut, or someone humming while they chopped herbs? Who knows, but it’s delicious.
Think of it as the kind of meal that could win dinner debates and maybe even prove that “the way to a man’s heart is through his stomach.” Try it once and you’ll see why everyone keeps coming back for more. Go ahead — give this bowl a spin and claim your new favorite weeknight recipe.
Why You’ll Love This
- Flavorful balance: The bright lemon and fresh dill wake up the rich salmon, while creamy avocado and a slightly sweet lemon dressing bring everything into harmony. Each bite has contrast and comfort.
- Cost and convenience: Cooking salmon and quinoa at home is much more budget-friendly than ordering similar bowls at restaurants. You’ll save money and get leftovers for lunch.
- Fresh, flexible toppings: Add crunchy cucumber, sweet cherry tomatoes, and baby spinach for texture and color. Simple swaps like swapping dill for basil or adding toasted nuts keep this recipe interesting.
Compared to other bowl-style recipes on the blog, like the classic grilled cheese twist, this one is lighter, packed with omega-3s, and great for meal prep. It’s a dependable, delicious option that deserves a spot in your weekly rotation. Make it tonight and enjoy!
How to Make
Quick Overview
This bowl is incredibly easy: marinate the salmon briefly, cook the quinoa, roast the salmon until flaky, and assemble with fresh veggies and a bright dressing. Expect about 10–15 minutes active prep and 20–25 minutes total cooking time. The standout element is the lemon-herb marinade that keeps the salmon juicy and fragrant, while the lemon dressing adds a touch of sweetness and brightness.
Ingredients
- 2 salmon fillets (about 6 oz each), skin on or off as preferred, patted dry
- Juice of 1 lemon, divided (for marinade and dressing)
- 1 tbsp fresh dill, chopped (for marinade)
- 1 tbsp fresh parsley, chopped (for marinade)
- 2 cloves garlic, minced (for marinade)
- 1 tbsp olive oil (for marinade)
- Salt and pepper, to taste (for marinade and finishing)
- 1 cup quinoa, rinsed (use a fine-mesh sieve)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 avocado, sliced, ripe but firm
- 1 cucumber, diced, seeds removed if desired
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach leaves, lightly packed
- 1 tbsp fresh parsley, chopped, optional for garnish
- 1/4 red onion, thinly sliced, optional for sharpness
Dressing
- Juice of 1 lemon (for dressing)
- 2 tbsp olive oil (for dressing)
- 1 tsp honey or maple syrup (for dressing)
- 1 clove garlic, minced (for dressing)
- 1 tbsp fresh parsley, chopped (for dressing)
- Salt and pepper, to taste (for dressing)
Directions
- Preheat the oven to 400°F (200°C). Line a small baking dish with parchment if you like for easy cleanup.
- In a small bowl, whisk together the lemon juice (reserve half for the dressing), dill, parsley, minced garlic, olive oil, salt, and pepper. Place salmon fillets in a baking dish and pour the marinade over them, turning to coat. Let sit for about 15 minutes at room temperature to absorb flavors.
- Meanwhile, in a medium saucepan, combine rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and fluff with a fork.
- Place marinated salmon in the preheated oven and bake for about 12–15 minutes, depending on thickness, until cooked through and flakes easily with a fork. For a slightly crisp top, broil for the last 1–2 minutes watching closely.
- To assemble the bowl, divide the cooked quinoa between two bowls, spreading it into an even layer.
- Top the quinoa with sliced avocado, diced cucumber, halved cherry tomatoes, baby spinach, and thinly sliced red onion if using.
- Place the baked salmon on top of each bowl, either whole or flaked into pieces.
- For the dressing, whisk together the reserved lemon juice, olive oil, honey or maple syrup, minced garlic, chopped parsley, and salt and pepper in a small bowl. Drizzle over the assembled bowls and serve immediately.
What to Serve With
- Simple mixed greens with a lemon vinaigrette for extra crunch and greens.
- Warm pita or crusty bread to soak up any dressing and make the meal more filling.
- Roasted asparagus or green beans for a seasonal vegetable side.
- A light sparkling water with lime or a crisp white wine like Sauvignon Blanc for drinks.
- Pickled vegetables or a small side of hummus to add a tangy contrast.
Top Tips for Perfecting
- Salmon doneness: Check for flakiness with a fork; salmon continues to cook a little after you remove it from the oven. Aim for opaque throughout but still moist.
- Quinoa tips: Rinse quinoa to remove any bitter coating, and use broth instead of water for more flavor.
- Avocado ripeness: Choose an avocado that yields slightly to pressure but isn’t mushy so it holds shape in the bowl.
- Herb swaps: If you don’t have dill, fresh basil or cilantro can work well with lemon.
- Make it spicy: Add a pinch of red pepper flakes to the dressing or a drizzle of sriracha for heat.
- Meal prep: Store components separately (quinoa, salmon, veggies, dressing) to keep textures fresh during the week.
Also, for a consolidated version of this recipe and printable notes, see the full Lemon Herb Salmon and Avocado Quinoa Bowl recipe page.
Storing and Reheating Tips
- Refrigeration: Store leftovers in airtight containers for up to 3 days. Keep dressing separate until ready to eat to avoid soggy veggies.
- Freezing: Cooked salmon can be frozen for up to 2 months, but avocado and raw veggies do not freeze well. Freeze only the salmon if needed, then thaw in the refrigerator overnight before reheating.
- Best reheating: Gently reheat salmon in a 275°F (135°C) oven for 8–10 minutes to keep it moist, or microwave at medium power in short bursts. Warm the quinoa separately and add fresh avocado and greens when serving.
- Shelf life: Prepared, fully assembled bowls are best eaten within 24 hours for optimal texture and freshness.
FAQs
Q: Can I use frozen salmon for this recipe?
A: Yes. Thaw frozen salmon in the refrigerator overnight before marinating and baking. Pat it dry to help the marinade stick.
Q: Is quinoa gluten-free?
A: Yes, quinoa is naturally gluten-free, making this bowl a good option for those avoiding gluten. Always check packaging if you have a severe sensitivity.
Q: Can I make this vegetarian or vegan?
A: For a vegetarian version, swap salmon for roasted chickpeas or baked tofu. Use maple syrup in the dressing to keep it vegan.
Q: How can I make this meal for a crowd?
A: Multiply the ingredients, cook quinoa in a larger pot, and bake salmon on sheet pans. Keep dressings on the side and let guests assemble their own bowls.
Q: What can I use instead of avocado if I don’t like it?
A: Try sliced roasted sweet potato, steamed edamame, or a dollop of hummus for creamy texture without avocado.
Conclusion
This Lemon Herb Salmon and Avocado Quinoa Bowl is simple, nutritious, and full of bright flavors — a perfect weeknight dinner or meal-prep lunch. If you want more inspiration for healthy salmon-and-quinoa bowls, check out this similar Healthy Salmon Quinoa Bowl recipe at Walder Wellness for another delicious take. Give this bowl a try, share it with friends, and enjoy a meal that’s both wholesome and satisfying.
Lemon Herb Salmon and Avocado Quinoa Bowl
Equipment
- Baking Dish
- Medium Saucepan
- Mixing Bowl
Ingredients
Ingredients
- 2 fillets Salmon about 6 oz each, skin on or off as preferred, patted dry
- 1 Juice Lemon divided for marinade and dressing
- 1 tbsp Fresh Dill chopped, for marinade
- 1 tbsp Fresh Parsley chopped, for marinade
- 2 cloves Garlic minced, for marinade
- 1 tbsp Olive Oil for marinade
- to taste Salt and Pepper for marinade and finishing
- 1 cup Quinoa rinsed, use a fine-mesh sieve
- 2 cups Water or Vegetable Broth for cooking quinoa
- 1 whole Avocado sliced, ripe but firm
- 1 whole Cucumber diced, seeds removed if desired
- 1/2 cup Cherry Tomatoes halved
- 1/2 cup Baby Spinach Leaves lightly packed
- 1 tbsp Fresh Parsley chopped, optional for garnish
- 1/4 whole Red Onion thinly sliced, optional for sharpness
Dressing
- 1 Juice Lemon for dressing
- 2 tbsp Olive Oil for dressing
- 1 tsp Honey or Maple Syrup for dressing
- 1 clove Garlic minced, for dressing
- 1 tbsp Fresh Parsley chopped, for dressing
- to taste Salt and Pepper for dressing
Instructions
- Preheat the oven to 400°F (200°C). Line a small baking dish with parchment if you like for easy cleanup.
- In a small bowl, whisk together the lemon juice (reserve half for the dressing), dill, parsley, minced garlic, olive oil, salt, and pepper. Place salmon fillets in a baking dish and pour the marinade over them, turning to coat. Let sit for about 15 minutes at room temperature to absorb flavors.
- Meanwhile, in a medium saucepan, combine rinsed quinoa and 2 cups of water or vegetable broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and fluff with a fork.
- Place marinated salmon in the preheated oven and bake for about 12–15 minutes, depending on thickness, until cooked through and flakes easily with a fork. For a slightly crisp top, broil for the last 1–2 minutes watching closely.
- To assemble the bowl, divide the cooked quinoa between two bowls, spreading it into an even layer.
- Top the quinoa with sliced avocado, diced cucumber, halved cherry tomatoes, baby spinach, and thinly sliced red onion if using.
- Place the baked salmon on top of each bowl, either whole or flaked into pieces.
- For the dressing, whisk together the reserved lemon juice, olive oil, honey or maple syrup, minced garlic, chopped parsley, and salt and pepper in a small bowl. Drizzle over the assembled bowls and serve immediately.