This vibrant, high protein salmon quinoa bowl recipe is your new go to for a quick, healthy, and incredibly satisfying weeknight dinner or meal prep lunch.

As a fellow woman juggling, well, everything, I know how life can get. Some days, you’re on top of the world, and other days, you’re completely exhausted and you have no ability to stand in the kitchen for long periods.. On those trickier days, the last thing we need is a complicated dinner. That’s why this salmon quinoa bowl recipe became my saving grace. Honestly, I found this recipe on the internet and wanted to try it, and wow, it was so incredibly delicious and energizing that it quickly became a household favorite. It’s one of those meals that feels like a warm, nourishing embrace vibrant, wholesome, and surprisingly easy to prepare.

Why You’ll Adore This Salmon Quinoa Bowl Recipe

Let’s be real, finding a recipe that’s both delicious and genuinely good for you can feel like finding a unicorn. But this one? This is it. As a matter of fact, it checks all the boxes for a balanced, wellness-focused lifestyle.

• Packed with Protein: With a generous 33 grams of protein, this bowl will keep you full and satisfied for hours. Consequently, it’s perfect for crushing those afternoon cravings and supporting healthy weight management.
• Insanely Flavorful: The honey-paprika salmon is a game-changer. It’s a little sweet, a little smoky, and a whole lot of delicious. Paired with the zesty cucumber salad and creamy dill sauce, every bite is an adventure.
• Quick & Easy: You can have this entire meal on the table in about 30 minutes. Seriously, no sweat! It’s the perfect solution for those hectic weeknights when you’re short on time but refuse to compromise on taste.
• Meal Prep Dream: This bowl is a star when it comes to meal prep. You can prepare all the components ahead of time and assemble them in minutes. In addition, it makes healthy eating a breeze during a busy week.
• Brain Boosting Power: Salmon is loaded with Omega-3 fatty acids, which are fantastic for brain health and reducing inflammation. You’re not just eating dinner; you’re fueling your body and mind. It’s a win-win.

Tools I Use Every Time

You don’t need a kitchen full of fancy gadgets for this recipe. In fact, a few trusty basics are all it takes.

• Baking Sheet: A good, sturdy baking sheet is essential for getting that perfect roast on the salmon.
• Fine-Mesh Sieve: This is my secret weapon for perfectly fluffy quinoa. Rinsing quinoa is a must, and this tool makes it effortless.
• Mixing Bowls: You’ll need a few in different sizes for the marinade, the salad, and the sauce. Nothing complicated!
• Sharp Knife: A sharp knife makes chopping the salmon and veggies quicker, safer, and, honestly, a lot more enjoyable.

Ingredients You’ll Need for This Recipe

Here’s a simple breakdown of the fresh, vibrant ingredients that come together to create this masterpiece. I’ve separated them by component to make your grocery run a breeze.

For the Honey Paprika Salmon & Quinoa Base:

• 1 pound salmon fillets: Go for wild-caught if you can! Cut it into bite-sized chunks.
• 1 cup quinoa, raw: The foundation of our bowl. Any color works!
• 2 tablespoons olive oil: For the rich, delicious marinade.
• 1 tablespoon honey: Adds a touch of sweetness to balance the smokiness.
• 1/2 lemon, juiced: For that bright, zesty kick.
• 1 tablespoon paprika: I prefer smoked paprika for that extra oomph.
• 1/2 teaspoon garlic powder: A non-negotiable for flavor.
• 1/2 teaspoon onion powder: Because garlic needs its best friend.
• 1/2 teaspoon salt: To bring all the flavors together.

For the Crisp Cucumber Salad:

• 1 large cucumber, sliced into rounds or diced into cubes: English or Persian cucumbers are great because you don’t have to peel them.
• 1 cup arugula, finely chopped: Adds a lovely, peppery bite.
• 1/4 cup fresh dill, finely chopped: The taste of freshness! You might also love the flavor combination in my famous Lemon Pepper Wing Sauce.
• 2 tablespoons olive oil: Good quality extra virgin olive oil makes a difference here.
• 1/2 lemon, juiced: More citrusy goodness.
• Salt & Pepper to taste: Season it your way.

For the Creamy Dill Sauce:

• 1/4 cup mayonnaise: Use your favorite brand or even a Greek yogurt substitute for an extra protein punch.
• 1 teaspoon Dijon mustard: For a tangy, complex flavor.
• 1/2 lemon, juiced: Yes, more lemon! It ties everything together.
• 1/4 teaspoon dill, finely chopped: Just a little more to echo the salad.
• Salt & Pepper to taste: Adjust to your heart’s content.

Step by Step Instructions The Perfect Salmon Quinoa Bowl Recipe

Alright, let’s get cooking! Follow these simple steps, and you’ll have a stunning meal ready in no time. I’ll walk you through it, and I promise it’s easier than it looks.

Step 1: Get the Quinoa Cooking

First things first, let’s get that oven preheating to a toasty 450°F (232°C). While it’s heating up, give your quinoa a good rinse under cold water using a fine-mesh sieve. Honestly, I didn’t believe it at first, but this step is crucial for removing the natural coating (saponin) which can make it taste bitter. Once rinsed, bring a pot of water to a boil, add a generous pinch of salt, and toss in the quinoa. Let it cook for about 15 minutes, or whatever the package says. After that, drain it well and give the colander a good shake to get rid of excess water. Fluff it with a fork and set it aside.

Step 2: Prepare the Gorgeous Salmon

Now for the star of our salmon quinoa bowl recipe. In a medium bowl, whisk together the marinade ingredients: olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt. Whisk it until it’s beautifully combined. Next, gently add your salmon chunks to the bowl. Use a spoon or even your hands (my preferred method!) to toss them until every single piece is lovingly coated in that glorious marinade.

Step 3: Bake the Salmon to Perfection

Spread the marinated salmon onto a baking sheet in a single layer. You’ll want to give the pieces a little space to breathe don’t overcrowd the pan! This helps them get a nice, caramelized char instead of just steaming. Pop them into your preheated oven and bake for 10-12 minutes. The salmon is done when it’s opaque and flakes easily with a fork. You know, that perfect melt in your mouth texture.

Step 4: Whip Up the Fresh Toppings

While the salmon is baking, it’s the perfect time to multitask. Let’s make the salad! In another medium bowl, combine the diced cucumber, chopped arugula, and fresh dill. Drizzle with olive oil and a squeeze of lemon juice, then season with a pinch of salt and pepper. Toss it all together. If you’re a fan of crisp, refreshing salads, you should definitely check out my Asian Cucumber Salad for another day

Next, for the sauce! In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, dill, and a bit of salt and pepper. Keep whisking until it’s smooth and creamy. Give it a taste does it need more lemon? More salt? This is your sauce, so make it perfect for you!

Step 5: Assemble Your Masterpiece Bowl

This is the fun part! Once the quinoa and salmon are cooked, it’s time to build your bowl. Start with a generous scoop of fluffy quinoa as your base. Then, top it with the warm, honey-paprika salmon and a spoonful of the crisp cucumber salad. Finally, finish it all off with a generous drizzle of that creamy dill sauce. And there you have it, no, really, that’s it! A beautiful, healthy, and incredibly delicious salmon quinoa bowl recipe ready to be devoured.

Pro Tips for the Best Salmon Quinoa Bowl Recipe

• Don’t Overcook the Salmon: This is the golden rule. Keep a close eye on it! Overcooked salmon is dry and sad, and nobody wants that. It should be tender and just barely cooked through in the center.
• Taste as You Go: Your taste buds are your best guide. Adjust the seasoning in the salad and the sauce until they taste absolutely perfect to you.
• Get Creative with Veggies: Don’t have arugula? Use spinach! Want more crunch? Add some bell peppers or red onion to the salad. This recipe is super forgiving and easy to customize.

Nutritional Information

Here’s a quick look at the nutritional profile for one serving of this amazing bowl. It’s designed to nourish and energize you.

(FAQs) Salmon Quinoa Bowl Recipe

Conclusion: Salmon Quinoa Bowl Recipe

I truly hope this vibrant, flavorful, and easy salmon quinoa bowl recipe brings as much joy and nourishment to your table as it does to mine. It’s more than just a meal; it’s a small act of self-care, a way to fuel your body for whatever life throws your way. So go ahead, give it a try, and let me know how you love it! You’ve got this.

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The Perfect Salmon Quinoa Bowl Recipe You’ll Crave

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• Author: Amy
• Total Time: 30 minutes
• Yield: 4

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Description

This vibrant, high-protein salmon quinoa bowl recipe is your new go-to for a quick, healthy, and incredibly satisfying weeknight dinner or meal-prep lunch. It’s packed with flavor and ready in about 30 minutes!

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Ingredients

For the Bowls:

• 1 cup quinoa, raw

• 1 pound salmon fillets, cut into bite-size chunks

• 2 tablespoons olive oil

• 1 tablespoon honey

• 1/2 lemon, juiced

• 1 tablespoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

For the Cucumber Salad:

• 1 cucumber, diced

• 1 cup arugula, finely chopped

• 1/4 cup dill, finely chopped

• 2 tablespoons olive oil

• 1/2 lemon, juiced

• Salt & Pepper to taste

For the Creamy Dill Sauce:

• 1/4 cup mayonnaise

• 1 teaspoon Dijon mustard

• 1/2 lemon, juiced

• 1/4 teaspoon dill, finely chopped

• Salt & Pepper to taste

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Instructions

1. Preheat the oven to 450°F (232°C). Rinse quinoa under cold water. Cook quinoa in boiling, salted water for 15 minutes or per package directions. Strain well and set aside.

2. In a medium bowl, whisk together the salmon marinade ingredients: olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt.

3. Add salmon chunks to the marinade and toss gently until well coated. Transfer to a baking sheet in a single layer.

4. Bake for 10-12 minutes, or until the salmon is opaque and flakes easily.

5. While salmon bakes, make the salad. In a bowl, combine cucumber, arugula, and dill. Drizzle with olive oil, lemon juice, and season with salt and pepper. Toss and set aside.

6. In a small bowl, make the sauce. Whisk together mayonnaise, mustard, lemon juice, dill, salt, and pepper until smooth. Set aside.

7. Assemble the bowls. Start with a layer of quinoa, top with cooked salmon, a scoop of cucumber salad, and a generous drizzle of the creamy dill sauce. Serve immediately and enjoy!

Notes

Don’t overcook the salmon! Keep a close eye on it for the best texture.

For meal prep, store all components in separate airtight containers in the fridge for up to 4 days.

You can substitute quinoa with brown rice or farro. For a lower-carb option, use mixed greens as a base.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Baking, Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 566
• Sugar: 6g
• Sodium: 450mg
• Fat: 33g
• Saturated Fat: 5g
• Unsaturated Fat: 28g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 5g
• Protein: 33g
• Cholesterol: 85mg