Lemon Herb Salmon and Avocado Quinoa Bowl
Creamy avocado, flaky lemon-herb salmon, and nutty quinoa come together in a bowl that’s bright, satisfying, and surprisingly simple.
Servings: 2 servings
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.
Notes
Store leftovers in airtight containers for up to 3 days. Keep dressing separate until ready to eat to avoid soggy veggies.