Lemon Herb Salmon and Avocado Quinoa Bowl
Creamy avocado, juicy lemon-herbed salmon, and nutty quinoa come together in this bright, satisfying Lemon Herb Salmon and Avocado Quinoa Bowl — a bowl that’s comforting, fresh, and unexpectedly simple. This recipe shines when you want a healthy weeknight winner that feels indulgent without a lot of fuss. Fun fact: quinoa cooks up fluffy in about the same time the salmon needs in the oven, so this bowl practically makes itself. If you love bold seafood flavors, you might also enjoy my twist on surf-and-turf in the Cajun Shrimp and Salmon with Garlic Cream Sauce, which showcases how versatile salmon can be. Try this bowl when you want something fast, family-friendly, and deeply satisfying — it’s a keeper.
What is Lemon Herb Salmon and Avocado Quinoa Bowl?
What’s in a name? This Lemon Herb Salmon and Avocado Quinoa Bowl sounds like a fancy restaurant plate, but it’s simply a layered, all-in-one meal: tender baked salmon marinated in lemon and herbs, served over fluffy quinoa, topped with creamy avocado and crisp vegetables. Who named it? Maybe it was someone who appreciated alliteration and good taste. Is it romantic? Well, they do say “the way to a man’s heart is through his stomach,” and a bowl like this could certainly win anyone over. Give it a try and see if it wins over your heart (and appetite).
Why You’ll Love This
- Bright, balanced flavors: Tangy lemon and fresh herbs lift the rich salmon while avocado smooths everything out for a luxurious mouthfeel.
- Cost-effective and family-friendly: Salmon fillets and quinoa stretch to fill bowls, making a nutritious, budget-wise dinner that kids and adults both love.
- Customizable toppings: Add crunchy cucumber, sweet cherry tomatoes, or a little red onion bite — every spoonful is a contrast of textures.
Compared to heavier dinners like creamy pastas, this bowl feels lighter but still indulgent, similar in comfort-level to other favorites such as the Chicken and Fresh Lemon Juices recipe, which also uses bright citrus to elevate simple proteins. Make this tonight — your future self (and family) will thank you.
How to Make
Quick Overview
This recipe is wonderfully straightforward: marinate and bake the salmon while the quinoa simmers, slice your fresh veggies, and whisk a zippy lemon dressing. Prep time is about 15 minutes, cook time about 20 minutes, and total time roughly 35 minutes. The standout element is the lemon-herb marinade that keeps the salmon juicy and aromatic while the avocado adds a creamy finish.
Ingredients
- 2 salmon fillets (about 6 oz each), skin-on or skinless, patted dry
- Juice of 1 lemon, freshly squeezed
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil, extra-virgin
- Salt and pepper, to taste
- 1 cup quinoa, rinsed thoroughly
- 2 cups water or vegetable broth, for cooking quinoa
- 1 avocado, sliced, ripe but firm
- 1 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup baby spinach leaves, washed and patted dry
- 1 tbsp fresh parsley, chopped (optional, for garnish)
- 1/4 red onion, thinly sliced (optional)
- Juice of 1 lemon (for dressing), freshly squeezed
- 2 tbsp olive oil (for dressing), extra-virgin
- 1 tsp honey or maple syrup (for dressing)
- 1 clove garlic, minced (for dressing)
- 1 tbsp fresh parsley, chopped (for dressing)
- Salt and pepper, to taste (for dressing)
Directions
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment or lightly oil it.
- In a small bowl, mix together the juice of 1 lemon, 1 tbsp fresh dill (chopped), 1 tbsp fresh parsley (chopped), 2 cloves garlic (minced), 1 tbsp olive oil, and salt and pepper to taste. Whisk until combined.
- Place the salmon fillets in the baking dish and pour the marinade over them, turning to coat. Let them marinate for about 15 minutes at room temperature.
- While the salmon marinates, cook the quinoa: combine 1 cup rinsed quinoa with 2 cups water or vegetable broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Bake the salmon for 12-15 minutes until cooked through (internal temperature of 145°F/63°C) and flaky. Thicker fillets may need a few extra minutes.
- Assemble the bowls by layering about 1/2 to 3/4 cup quinoa per bowl, then arrange sliced avocado, diced cucumber, halved cherry tomatoes, baby spinach, and thinly sliced red onion atop the quinoa.
- Top each bowl with a baked salmon fillet, breaking it into large flakes if desired.
- For the dressing, whisk together the juice of 1 lemon, 2 tbsp olive oil, 1 tsp honey or maple syrup, 1 clove garlic minced, 1 tbsp fresh parsley chopped, and salt and pepper to taste. Drizzle the dressing over the bowls just before serving.
What to Serve With
- A crisp mixed-greens salad with a light vinaigrette to echo the lemon notes.
- Garlic-roasted asparagus or steamed green beans for a warm vegetable side.
- Warm pita or crusty whole-grain bread to mop up any extra dressing.
- A chilled glass of Sauvignon Blanc, light beer, or iced green tea for a refreshing drink pairing.
Top Tips for Perfecting
- Salmon doneness: Aim for 12–15 minutes at 400°F for 6-ounce fillets. Check with a fork — it should flake easily but still be moist.
- Quinoa texture: Rinse quinoa well to remove bitterness, and let it steam covered after cooking for fluffier grains.
- Avocado ripeness: Use slightly firm avocados to avoid mushy bowls and slice just before serving to prevent browning.
- Herb swaps: If you don’t have dill, use extra parsley or fresh basil for a different aromatic profile.
- Make it for meal prep: Keep the dressing separate and add avocado right before eating to maintain texture.
- Common mistake: Over-salting the salmon before baking. The marinade provides flavor, so season lightly and taste the dressing instead.
Storing and Reheating Tips
- Refrigeration: Store assembled bowls without avocado and dressing in airtight containers for up to 3 days. Add avocado and dressing just before serving.
- Freezing: Cooked quinoa freezes well in a sealed container for up to 2 months. Cooked salmon can be frozen but may be drier when reheated; freeze only if necessary.
- Reheating: Reheat quinoa and salmon gently in a microwave covered with a damp paper towel for 60–90 seconds, or warm briefly in a 300°F oven for 8–10 minutes. Avoid high heat to prevent drying out the salmon.
- Best practice: For meal prep, portion quinoa and salmon separately, and store fresh produce refrigerated. Assemble bowls the day you plan to eat them for the best texture.
FAQs
Can I use frozen salmon fillets for this recipe?
Yes. Thaw frozen salmon in the refrigerator overnight before marinating and baking. Pat dry and follow recipe times; thicker frozen fillets that were not fully thawed may need a few extra minutes.
Is quinoa gluten-free and suitable for a gluten-free diet?
Yes, quinoa is naturally gluten-free. Always double-check packaging if you need certified gluten-free products due to cross-contamination concerns.
Can I substitute another grain for quinoa?
Absolutely. Use cooked brown rice, farro, or couscous (if not avoiding gluten) as alternatives. Adjust cooking times according to the grain used.
How can I make this more kid-friendly?
Keep the dressing mild (less garlic, more honey) and serve components separately so picky eaters can build their own bowls.
Can I prepare this recipe ahead of time?
You can cook the quinoa and salmon ahead and store separately in the fridge for up to 3 days. Slice avocado and toss the dressing just before serving for best freshness.
Conclusion
This Lemon Herb Salmon and Avocado Quinoa Bowl is an easy, flavorful dinner that brings restaurant-quality taste to your table with minimal fuss. It’s healthy, family-friendly, and flexible enough to adapt to what’s in your fridge — perfect for busy weeknights or casual weekend meals. If you’re curious about similar nutritious bowls for inspiration, check this helpful take on a salmon quinoa bowl for additional ideas: Healthy Salmon Quinoa Bowl | Walder Wellness, RD. Give this recipe a try and share it with someone you love — good food is made better when it’s shared.
Lemon Herb Salmon and Avocado Quinoa Bowl
Equipment
- Baking Dish
- Saucepan
- Mixing Bowl
Ingredients
Ingredients
- 2 fillets Salmon About 6 oz each, skin-on or skinless, patted dry.
- 1 Juice Lemon Freshly squeezed.
- 1 tbsp Fresh Dill Chopped.
- 1 tbsp Fresh Parsley Chopped.
- 2 cloves Garlic Minced.
- 1 tbsp Olive Oil Extra-virgin.
- to taste Salt and Pepper
- 1 cup Quinoa Rinsed thoroughly.
- 2 cups Water or Vegetable Broth For cooking quinoa.
- 1 whole Avocado Sliced, ripe but firm.
- 1 whole Cucumber Diced.
- 1/2 cup Cherry Tomatoes Halved.
- 1/2 cup Baby Spinach Leaves Washed and patted dry.
- 1 tbsp Fresh Parsley Chopped (optional, for garnish).
- 1/4 whole Red Onion Thinly sliced (optional).
- 1 Juice Lemon (for dressing) Freshly squeezed.
- 2 tbsp Olive Oil (for dressing) Extra-virgin.
- 1 tsp Honey or Maple Syrup For dressing.
- 1 clove Garlic (for dressing) Minced.
- 1 tbsp Fresh Parsley (for dressing) Chopped.
- to taste Salt and Pepper (for dressing)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking dish with parchment or lightly oil it.
- In a small bowl, mix together the juice of 1 lemon, 1 tbsp fresh dill, 1 tbsp fresh parsley, 2 cloves garlic, 1 tbsp olive oil, and salt and pepper to taste. Whisk until combined.
- Place the salmon fillets in the baking dish and pour the marinade over them, turning to coat. Let them marinate for about 15 minutes at room temperature.
- While the salmon marinates, cook the quinoa: combine 1 cup rinsed quinoa with 2 cups water or vegetable broth in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the liquid is absorbed. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Bake the salmon for 12-15 minutes until cooked through (internal temperature of 145°F/63°C) and flaky. Thicker fillets may need a few extra minutes.
- Assemble the bowls by layering about 1/2 to 3/4 cup quinoa per bowl, then arrange sliced avocado, diced cucumber, halved cherry tomatoes, baby spinach, and thinly sliced red onion atop the quinoa.
- Top each bowl with a baked salmon fillet, breaking it into large flakes if desired.
- For the dressing, whisk together the juice of 1 lemon, 2 tbsp olive oil, 1 tsp honey or maple syrup, 1 clove garlic minced, 1 tbsp fresh parsley chopped, and salt and pepper to taste. Drizzle the dressing over the bowls just before serving.
