Get ready for a burst of flavor with the Lemon Herb Salmon and Avocado Quinoa Bowl! This dish is not just light and refreshing; it’s also packed with nutrients and comes together in no time. Picture tender salmon fillets marinated in zesty lemon and fragrant herbs, paired with creamy avocado and fluffy quinoa. It’s perfect for family dinners or meal prep for the week ahead. I remember the first time I made it; the whole family loved it! If you enjoy recipes like my Creamy Garlic Pasta, then this dish will surely become your new favorite. So grab your apron, and let’s dive into this delicious bowl of goodness!
What is Lemon Herb Salmon and Avocado Quinoa Bowl?
So, what’s in a name? The Lemon Herb Salmon and Avocado Quinoa Bowl sounds fancy, but it’s really just a delicious mix of some of the best flavors out there! It’s like a spa day for your taste buds—healthy, colorful, and oh-so-satisfying! Who wouldn’t want to enjoy salmon, avocado, and quinoa all in one bowl? As they say, “the way to a man’s heart is through his stomach,” and this dish is a surefire way to impress anyone. So why not give it a try? Your taste buds will thank you!
Why You’ll Love This
You’ll absolutely love this Lemon Herb Salmon and Avocado Quinoa Bowl for three standout reasons! First, the salmon is marinated in a bright lemon and herb blend that makes every bite flavorful and juicy. Second, making this delicious dish at home can save you money compared to dining out. Why spend a fortune when you can whip this up in your kitchen? Lastly, the way the creamy avocado complements the tender salmon and the fluffy quinoa creates a taste sensation that you won’t forget. If you’ve enjoyed my Quinoa Salad before, you’ll definitely want to explore this dish too. Ready to make it? Let’s get cooking!
How to Make
Quick Overview
Making the Lemon Herb Salmon and Avocado Quinoa Bowl is a breeze! With easy-to-find ingredients and a simple method, you’ll have a restaurant-quality meal on the table in just about 40 minutes. It’s perfect for those busy weeknights when you want something satisfying yet healthy.
Ingredients
- 2 salmon fillets (about 6 oz each)
- Juice of 1 lemon
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 avocado, sliced
- 1 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach leaves
- 1 tbsp fresh parsley, chopped (optional)
- 1/4 red onion, thinly sliced (optional)
- 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)
Step-by-Step
- Preheat the Oven: Set your oven to 400°F (200°C) to get it nice and hot while you prep the salmon.
- Prepare the Marinade: In a small bowl, mix together the lemon juice, dill, parsley, minced garlic, olive oil, salt, and pepper.
- Marinate the Salmon: Place the salmon fillets in a baking dish and pour the marinade over them, ensuring they’re well coated. Let them soak up the flavors for about 15 minutes.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water or vegetable broth. Bring to a boil, then reduce the heat to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- Bake the Salmon: While the quinoa cooks, place the marinated salmon in the preheated oven. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Assemble the Bowl: In each bowl, layer the quinoa, top with sliced avocado, diced cucumber, cherry tomatoes, and baby spinach. Add the baked salmon on top.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, honey or maple syrup, minced garlic, chopped parsley, salt, and pepper. Drizzle the dressing over your beautifully assembled bowl.
- Serve and Enjoy: Dig in and enjoy the delightful flavors!
What to Serve Lemon Herb Salmon and Avocado Quinoa Bowl With:
This Lemon Herb Salmon and Avocado Quinoa Bowl pairs beautifully with a fresh side salad or grilled vegetables for extra crunch and nutrients. For a refreshing drink, consider serving it with a sparkling lemon water or a light white wine. If you’re looking for extra sides, roasted sweet potatoes add a delicious sweetness that complements the salmon perfectly.
Top Tips for Perfecting:
- Salmon Freshness: Always choose fresh salmon for the best flavor and texture. If frozen, thaw properly beforehand.
- Cooking Method: If you prefer, you can grill the salmon instead of baking it for a more smoky flavor.
- Ingredient Swaps: Feel free to swap quinoa for couscous or rice if you have those on hand.
- Prep Ahead: You can marinate the salmon and rinse the quinoa a day in advance to save time during the week.
Storing and Reheating Tips:
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the salmon in the oven at a low temperature or in the microwave. Quinoa can be warmed on the stovetop with a splash of water to keep it moist. For longer storage, consider freezing the salmon and quinoa separately for future meals.
FAQs
Can I use canned salmon instead of fresh?
Yes, you can use canned salmon, but the texture and taste will be different. Fresh always gives the best results!
Is this recipe gluten-free?
Yes! This Lemon Herb Salmon and Avocado Quinoa Bowl is naturally gluten-free, making it a great choice for everyone.
Can I add more vegetables?
Absolutely! Feel free to add any veggies you love, like bell peppers or zucchini, to make it even more colorful!
How do I know when the salmon is done?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Conclusion
Now that you have the scoop on this delicious Lemon Herb Salmon and Avocado Quinoa Bowl, it’s time to get cooking! Not only is it satisfying and flavorful, but it’s also a nutritious option that your family will love. Remember to share your results and let me know how it turned out for you. Happy cooking!
Ingredients
- 2 salmon fillets (about 6 oz each)
- Juice of 1 lemon
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 avocado, sliced
- 1 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach leaves
- 1/4 red onion, thinly sliced (optional)
- For the dressing:
- Juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp honey or maple syrup
- 1 clove garlic, minced
- 1 tbsp fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together the lemon juice, dill, parsley, minced garlic, olive oil, salt, and pepper. Place the salmon fillets in a baking dish and pour the marinade over them. Let them marinate for about 15 minutes.
- Meanwhile, combine the rinsed quinoa and 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then cover and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- Place the marinated salmon in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- To assemble the bowl, layer the cooked quinoa in each bowl, and top with sliced avocado, diced cucumber, cherry tomatoes, baby spinach, and red onion (if using).
- Place a baked salmon fillet on top of the vegetables.
- For the dressing, whisk together the lemon juice, olive oil, honey (or maple syrup), minced garlic, chopped parsley, salt, and pepper in a small bowl.
- Drizzle the dressing over the assembled bowl and serve immediately.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm the salmon gently in the oven and reheat the quinoa on the stovetop with a splash of water to retain moisture.