Simple Salmon Quinoa Bowl Recipe

With 28g of protein per serving, this Salmon Quinoa Bowl is the perfect balance of fresh salmon, vibrant vegetables, healthy fats and whole grains. It will be on your table in less than 30 minutes and requires minimal clean up similiar to my Sheet-Pan Salmon with Broccoli and Sweet Potatoes and my Tofu Rice Bowl. It’s a great choice for lunch or as a weeknight dinner. The flaky salmon pairs perfectly with fluffy quinoa and roasted red peppers and cauliflower.

Ingredients for this salmon quinoa recipe

• Cooked quinoa. Use tricolor quinoa or regular white quinoa. To make quinoa more flavorful, cook it in vegetable broth.

• Salmon. I use pre-cut Atlantic salmon for its price point and thickness. Sockeye salmon works too but I found in recipe testing atlantic salmon . 

• Extra virgin olive oil.

• Cauliflower florets. I picked cauliflower for this recipe because I love it roasted. Broccoli will work too or other vegetables like zucchini or green beans. Be sure to cut the cauliflower into smaller pieces.

• Red bell pepper. Any color of bell peppers will work. 

• Red onion.

• Lemon. I always like to squeeze the fresh lemon juice over the top of the salmon and then place the wedges on top to give the salmon additional flavor.

• Fresh dill. Chop it up and sprinkle all over the salmon and the vegetables.

• Honey. I love honey on salmon but this is totally optional. I find 1 tablespoon to be good but if you like it a bit sweeter, feel free to add more. Maple syrup also works. 

• Spices: paprika, garlic powder, salt and black pepper. I wanted to keep the spices easy. This is good because if you want to add a sauce or a bit of heat, this flavor profile is adaptable.

How to make this quinoa and salmon bowl

Step One: Start with preheating the oven to 375 degrees F. Cook quinoa according to the package. Line a large baking sheet with parchment paper.

Step Two: Add the fillets on the sheet pan and then scatter the peppers, onions and cauliflower around it. Season the salmon with the garlic, paprika and salt. Drizzle the olive oil evenly over the fish and the peppers, onions and cauliflower. Massage the oil into the veggies and the salmon.

Step Three: Place the chopped dill on top of the salmon. Squeeze the lemon over the top and then place them down on the salmon. Finish with drizzling the honey. 

Step Four: Season the veggies with salt and pepper if desired. Place the tray in the oven for 15 minutes or until the salmon is opaque. Remove from the oven and let cool for a few minutes. Divide quinoa between 4 bowls and then place a serving of salmon on top with the veggies and the carrot sauce.

Serving suggestions for this salmon power bowl

• This salmon and quinoa recipe goes with a variety of vegetables. Broccoli, different color peppers, brussel sprouts or zucchini are highly recommended. You can also switch to a cold bowl and serve with cucumbers, edamame, tomatoes, fresh herbs and shredded carrots.

• Add heat with red pepper flakes or add chili powder or cayenne pepper to the spice mix.

• Top with a dressing or sauce. Feta cheese or goat cheese is amazing as well.

• Swap quinoa for brown rice and quinoa pilaf.
• Add avocado slices on top.