The Salmon and Quinoa Power Bowl is a bright and fresh meal that brings together flaky, perfectly cooked salmon and fluffy quinoa. It’s packed with wholesome ingredients like crunchy veggies and a zesty dressing that gives the whole bowl a wonderful punch of flavor. This dish is all about balancing textures and tastes while keeping things healthy and satisfying.
I love making this bowl when I need something that fuels me through a busy day but also feels like a treat. The salmon is my favorite part—it’s tender and slightly crispy on the edges when cooked just right. Plus, quinoa adds a nice nutty touch and keeps me full for hours. I usually toss in whatever fresh veggies I have on hand, which makes the bowl even more colorful and fun to eat.
This bowl works great as a quick lunch or a light dinner, and I find it’s even better the next day for lunch. I like to drizzle a little extra lemon juice on top and maybe a sprinkle of fresh herbs like parsley or cilantro to brighten things up. If you want a little crunch, adding toasted nuts or seeds makes a nice finish. It’s one of those dishes that feels good to eat and keep coming back to.
Key Ingredients & Substitutions
Salmon: Fresh salmon gives this bowl a rich flavor and healthy omega-3s. If salmon isn’t an option, try trout or even firm tofu for a vegetarian twist.
Quinoa: Tri-color quinoa adds color and texture, but regular white quinoa works just as well. If quinoa is tricky to find, couscous or bulgur are good alternatives.
Cherry Tomatoes: Roasting brings out their sweetness, but fresh tomatoes work in a pinch. You can also use bell peppers or roasted chickpeas for a different crunch.
Herb Sauce: Greek yogurt makes the sauce creamy and tangy. For dairy-free options, try coconut yogurt or a tahini-based dressing instead.
Mixed Greens: Use any greens you like—arugula adds a peppery bite, spinach is mild, and microgreens bring freshness. Feel free to mix and match.
How Can I Cook Salmon Perfectly in a Skillet Without Overcooking?
Cooking salmon on the stove can seem hard, but these simple steps help:
- Heat oil in a skillet on medium-high until shimmering.
- Place salmon skin-side down (if it has skin). Let it cook undisturbed for 4-5 minutes.
- Flip carefully with a spatula and cook the other side for 4-5 minutes until it’s opaque and flakes easily.
- Avoid pressing the fish to keep it moist.
Rest it for a minute before serving—this keeps the juices locked in. This method gives you a nice crust without drying the salmon.
Equipment You’ll Need
- Medium saucepan – I like it because it cooks quinoa evenly and is easy to handle.
- Baking sheet – perfect for roasting cherry tomatoes without making a mess in the oven.
- Small bowl and spoon – for mixing the herby yogurt sauce easily.
- Nonstick skillet – helps prevent sticking when cooking the salmon and makes cleanup quicker.
- Knife and cutting board – essential for prepping the veggies and herbs.
- Fork and spoon – for fluffing quinoa and serving the sauce.
Flavor Variations & Add-Ins
- Swap salmon for grilled chicken or shrimp for different protein options that match your taste or what’s in your fridge.
- Add sliced radishes or shredded carrots for extra crunch and color.
- Use lemon zest and juice for a brighter flavor, or add a dash of hot sauce for some spice.
- Top with crumbled feta or goat cheese to add creaminess and tang.
Salmon And Quinoa Power Bowl
Ingredients You’ll Need:
Main Ingredients:
- 2 salmon fillets (about 6 oz each)
- 1 cup tri-color quinoa (or regular quinoa)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 cup cherry tomatoes, halved and lightly roasted or sautéed
- 1 avocado, diced
- 1/2 cucumber, thinly sliced
- 2 cups mixed greens (arugula, baby spinach, microgreens, or spring mix)
- 1 lemon wedge (for serving)
- Olive oil for cooking and drizzling
- Salt and black pepper to taste
- 1 tsp smoked paprika (for salmon seasoning)
- 1/2 tsp garlic powder (optional, for salmon seasoning)
For the Herb Sauce (or Dressing):
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 30-35 minutes total. It includes 15 minutes to cook the quinoa, about 10 minutes to roast the tomatoes (you can do this while the quinoa cooks), around 10 minutes to cook the salmon, plus a few minutes to prepare the herb sauce and assemble the bowl.
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by rinsing the quinoa well under cold water. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring it to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until all the liquid is absorbed. When done, fluff the quinoa with a fork and set it aside.
2. Roast or Sauté the Cherry Tomatoes:
While the quinoa cooks, preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with a little olive oil, and sprinkle with salt and pepper. Roast them for about 10 minutes until they soften and sweeten. If you prefer, you can sauté the tomatoes in a pan with olive oil over medium heat until they become tender instead.
3. Prepare the Herb Sauce:
In a small bowl, mix together the Greek yogurt, chopped parsley, cilantro, Dijon mustard, lemon juice, salt, and pepper. Taste and adjust the seasoning as you like, then set this flavorful sauce aside.
4. Season and Cook the Salmon:
Pat the salmon fillets dry, then season them on both sides with salt, black pepper, smoked paprika, and garlic powder if you’re using it. Heat a little olive oil in a nonstick or cast-iron skillet over medium-high heat. Place the salmon in the pan, skin side down if it has skin, and cook for about 4-5 minutes per side until it’s cooked through and has a nice golden crust.
5. Assemble Your Power Bowl:
To build your bowl, start by placing a serving of quinoa on one side. Arrange the mixed greens, sliced cucumber, roasted cherry tomatoes, and diced avocado around the quinoa for a colorful and balanced plate.
6. Top and Serve:
Place a cooked salmon fillet on top of the quinoa, then spoon a generous dollop of your herb sauce over the salmon. Add a lemon wedge on the side so you can squeeze some fresh lemon juice over everything right before eating.
7. Enjoy Immediately:
Your Salmon and Quinoa Power Bowl is ready to serve! Enjoy a nutritious, tasty, and colorful meal perfect for a wholesome lunch or dinner.
Can I Use Frozen Salmon Fillets for This Recipe?
Yes! Just make sure to fully thaw the salmon in the fridge overnight or under cold running water before cooking. Pat the fillets dry with paper towels to get a nice sear and avoid steaming.
Can I Prepare the Quinoa and Herb Sauce Ahead of Time?
Absolutely. Cook the quinoa and make the herb sauce up to 2 days in advance. Store them separately in airtight containers in the fridge. Reheat the quinoa gently before assembling your bowl.
What Can I Substitute for Greek Yogurt in the Herb Sauce?
If you want a dairy-free option, try coconut yogurt or a vegan sour cream. You can also make a simple lemon and olive oil dressing if preferred.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat the salmon gently on the stove or eat cold as part of a salad. Quinoa and veggies reheat well too but add the avocado fresh if possible to keep it creamy.