Lemon Herb Salmon and Avocado Quinoa Bowl
This Lemon Herb Salmon and Avocado Quinoa Bowl is a bright, satisfying dish featuring baked salmon, fluffy quinoa, and creamy avocado.
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Servings: 4 servings
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.
Notes
Store assembled bowls without avocado and dressing in airtight containers for up to 3 days. Add avocado and dressing just before serving for best freshness.