Description
Savor the delightful flavors of this salmon quinoa bowl, featuring tender salmon, fluffy quinoa, and a refreshing cucumber salad, all drizzled with a creamy sauce.
Ingredients
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
1 cucumber
diced
1 cup arugula
finely chopped
1/4 cup dill
finely chopped
2 tablespoons olive oil
1/2 lemon
juiced
Salt
Pepper
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 lemon
juiced
1/4 teaspoon dill
finely chopped
Salt
Pepper
Instructions
- Preheat the oven to 450°F.
- Fill a saucepan with water and bring it to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander and shake the colander to remove as much excess water as possible. Set aside.
- In a medium bowl, combine the salmon marinade ingredients; olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt, and whisk until well combined.
- Add cubed salmon to the bowl of marinade and toss gently, with a spoon or your hands, until all of the salmon pieces are well coated. Transfer the salmon to a baking sheet, separating the salmon so there is room in between the pieces, then place in the oven to bake for 10-12 minutes or until the salmon is cooked to your liking.
- In a medium bowl, make the salad by combining the cucumber, arugula, and dill, then drizzle with olive oil and lemon juice, and season with a pinch of salt. Toss until well combined, then taste and adjust seasoning as needed, and set aside.
- In a small bowl, make the sauce by combining mayonnaise, mustard, lemon juice, dill, salt, and black pepper, and whisk until well combined. Taste and adjust seasoning as needed, then set aside.
- Once the quinoa and salmon are cooked, assembled the bowls with a layer of quinoa, salmon, cucumber salad, and a drizzle of sauce, and serve.
- Leftovers of the quinoa, salmon, salad, and sauce can be stored in separate airtight containers in the fridge for 3 to 4 days.
Notes
This salmon quinoa bowl is perfect for meal prep and can be easily customized with your favorite vegetables.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg
Keywords: salmon quinoa bowl, healthy recipe, meal prep, salmon, quinoa, salad