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salmon quinoa bowl, healthy salmon recipe, avocado quinoa dinner
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Lemon Herb Salmon and Avocado Quinoa Bowl

A light and refreshing bowl packed with nutrients, featuring marinated salmon, creamy avocado, and fluffy quinoa.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Keyword: Healthy, Quick
Servings: 2 servings
Calories: 520kcal

Equipment

  • Baking Dish
  • Medium Saucepan
  • Mixing Bowl

Ingredients

Main Ingredients

  • 2 fillets Salmon (about 6 oz each)
  • 1 Juice Lemon
  • 1 tbsp Fresh dill, chopped
  • 1 tbsp Fresh parsley, chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Olive oil
  • to taste Salt
  • to taste Pepper

Quinoa

  • 1 cup Quinoa, rinsed
  • 2 cups Water or vegetable broth

Toppings

  • 1 whole Avocado, sliced
  • 1 whole Cucumber, diced
  • 1/2 cup Cherry tomatoes, halved
  • 1/2 cup Baby spinach leaves
  • 1/4 whole Red onion, thinly sliced (optional)

Dressing

  • 1 Juice Lemon
  • 2 tbsp Olive oil
  • 1 tsp Honey or maple syrup
  • 1 clove Garlic, minced
  • 1 tbsp Fresh parsley, chopped
  • to taste Salt (for dressing)
  • to taste Pepper (for dressing)

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.

Nutrition

Calories: 520kcal | Fat: 22g