The Salmon and Quinoa Power Bowl is a fresh and filling meal that combines tender, flavorful salmon with fluffy quinoa and vibrant veggies. It’s packed with good-for-you ingredients like leafy greens, crunchy cucumbers, and a zesty dressing that brings everything together. This bowl is all about simple, healthy flavors that give you plenty of energy.
I love making this bowl when I want something quick but still really satisfying. The salmon cooks up super fast, and the quinoa adds a nice light graininess that balances the textures. I usually toss in some avocado for creaminess, and a squeeze of lemon brightens every bite. It’s one of those meals that feels like a treat without any fuss.
One of my favorite things about this power bowl is how versatile it is. You can swap out veggies depending on what you have or add a handful of nuts for extra crunch. I find that it’s perfect for lunch or dinner, especially on busy days when I need something nourishing but easy to put together. This is a go-to that never gets boring in my kitchen!
Key Ingredients & Substitutions
Salmon: Fresh salmon is great but frozen works, too—just thaw before cooking. You can swap it with other fish like trout or even cooked chickpeas for a vegetarian twist.
Quinoa: Tri-color quinoa adds color and texture. If you don’t have quinoa, couscous or brown rice are good substitutes. Rinsing quinoa before cooking removes its natural bitterness.
Avocado: Adds creaminess and healthy fats. If you’re avoiding avocado, try sliced cucumber or a dollop of hummus for creaminess.
Broccoli and Greens: Broccoli is great steamed or sautéed until tender-crisp. You can use kale, spinach, or arugula for the greens. Swap broccoli for green beans or asparagus if you prefer.
Green Herb Sauce: Greek yogurt makes the sauce creamy. For dairy-free, use vegan yogurt. Fresh cilantro or parsley can be swapped based on your preference—both add freshness.
How Do I Cook Perfect Salmon in the Oven?
Baking salmon is easy but timing is key to keep it moist. Here are some tips:
- Preheat your oven to 400°F (200°C) for even cooking.
- Season the salmon well with olive oil, salt, pepper, and optional spices like smoked paprika and garlic powder.
- Place salmon skin-side down on parchment-lined baking sheet for easy cleanup.
- Bake for 12-15 minutes depending on thickness. The salmon should flake easily when tested with a fork but still feel moist.
- Avoid overcooking to prevent dryness. If unsure, check at 12 minutes and continue if needed.
Using these tips ensures tender, flavorful salmon every time.
Equipment You’ll Need
- Medium pot with lid – I like this because it cooks quinoa evenly and keeps it fluffy.
- Blender or food processor – makes blending the herb sauce quick and smooth.
- Baking sheet – perfect for roasting the salmon without mess and easy cleanup.
- Steamer basket or sauté pan – use it for steaming or lightly sautéing broccoli and other veggies.
- Sharp knife and cutting board – essential for slicing avocado, cucumber, and greens neatly.
Flavor Variations & Add-Ins
- Use grilled chicken or shrimp instead of salmon for a different protein option; they cook quickly and add variety.
- Mix in crumbled feta or goat cheese with the greens for added tang and creaminess.
- Swap the herb sauce for a spicy sriracha or tahini drizzle for a flavor punch.
- Add roasted sweet potatoes or carrots to bring sweetness and extra texture to the bowl.
Salmon And Quinoa Power Bowl
Ingredients You’ll Need:
For the Bowl:
- 2 salmon fillets (about 6 oz each)
- 1 cup tri-color quinoa
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 avocado, sliced
- 1 cup broccoli florets
- 1/2 cucumber, thinly sliced
- 1 cup mixed leafy greens (such as spinach, arugula, or kale)
- 1 lemon, sliced for garnish and juice
- 1 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp smoked paprika (optional, for salmon)
- 1/2 tsp garlic powder (optional, for salmon)
For the Green Herb Sauce:
- 1/2 cup plain Greek yogurt or vegan alternative
- 1/4 cup fresh cilantro or parsley
- 1 tbsp lemon juice
- 1 garlic clove
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 15 minutes to cook the quinoa and salmon, and a few extra minutes to steam the veggies and mix the sauce. Overall, you’ll spend approximately 30 minutes crafting a fresh, healthy power bowl from start to finish.
Step-by-Step Instructions:
1. Cooking the Quinoa:
Start by rinsing the quinoa under cold water to remove any bitterness. In a medium pot, combine the quinoa and your choice of water or vegetable broth. Bring it to a boil, then lower the heat to a gentle simmer. Cover the pot and cook for about 15 minutes, or until the quinoa is fluffy and the liquid is fully absorbed. Once done, remove from heat and fluff the quinoa gently with a fork.
2. Preparing the Green Herb Sauce:
While the quinoa cooks, blend together the Greek yogurt (or vegan yogurt), fresh cilantro or parsley, lemon juice, garlic clove, salt, and pepper. Use a blender or food processor to mix until the sauce is smooth and creamy. Taste and adjust seasoning if needed. Keep the sauce in the fridge until ready to serve.
3. Cooking the Salmon:
Preheat your oven to 400°F (200°C). Brush the salmon fillets with olive oil and season both sides with salt, pepper, smoked paprika, and garlic powder if using. Place the fillets on a baking sheet lined with parchment paper or foil for easy cleanup. Bake for about 12 to 15 minutes, until the salmon flakes easily with a fork and is cooked through.
4. Preparing the Vegetables:
While the salmon and quinoa are cooking, steam or lightly sauté the broccoli florets until they’re tender but still crisp. Wash and thinly slice the cucumber. Slice the avocado and chop the leafy greens as well.
5. Assembling the Power Bowl:
In each serving bowl, place a generous base of quinoa. Add a salmon fillet on top, then arrange broccoli, cucumber slices, avocado, and mixed greens around it. Spoon a dollop of your green herb sauce over the salmon for extra flavor and creaminess.
6. Garnishing and Serving:
Finish by adding a lemon slice to the side of each bowl. Just before eating, squeeze fresh lemon juice over the bowl for a bright, zesty touch. Serve immediately and enjoy your nutritious Salmon And Quinoa Power Bowl!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the fridge overnight before cooking. This ensures even cooking and better texture.
How Long Can I Store Leftovers?
Store any leftover salmon, quinoa, and veggies separately in airtight containers in the fridge for up to 2 days. Reheat gently to keep everything fresh.
Can I Make the Herb Sauce Ahead of Time?
Absolutely! The green herb sauce can be made a day in advance and kept refrigerated. Just give it a quick stir before serving.
What Are Good Substitutions for Quinoa?
If you don’t have quinoa, try brown rice, couscous, or even farro. These grains work well as a base and soak up the flavors nicely.