Salmon and Quinoa Power Bowl is a fresh and vibrant meal that combines tender, flaky salmon with fluffy quinoa and a colorful mix of veggies. It’s packed with protein and full of healthy flavors that make it feel both satisfying and light at the same time. The different textures—from the crispy salmon skin to the nutty quinoa and crunchy greens—make every bite interesting and delicious.
I love making this bowl when I want something nutritious but still exciting to eat. One of my favorite tricks is to add a squeeze of fresh lemon and a drizzle of olive oil right before serving—it wakes up the flavors and gives everything a nice, bright finish. Plus, it’s so easy to prep ahead of time, making it a great choice for busy weekdays or meal prep.
Serve it with your favorite dressing or even just a bit of salt and pepper, and it feels like a complete, balanced meal. I often find myself going back for seconds because it’s filling but not heavy, perfect for fueling up without the slump afterward. It’s one of those recipes that quickly became a staple in my kitchen for both taste and how good it makes me feel afterward.
Key Ingredients & Substitutions
Salmon: Fresh salmon gives great flavor and healthy fats. If you prefer, frozen salmon works well too—just thaw before cooking. For a vegetarian option, try grilled tofu or chickpeas instead.
Quinoa: This grain is great for protein and texture. Rinse quinoa before cooking to remove bitterness. If quinoa isn’t available, you can swap in couscous, bulgur, or brown rice for a similar base.
Greek Yogurt: It makes a creamy and tangy herb sauce. If you want dairy-free, use coconut yogurt or cashew cream. The fresh herbs add brightness, but dried herbs can also work if needed.
Mixed Greens & Veggies: I like baby spinach and arugula for peppery notes. You can substitute any salad greens or even kale. Cherry tomatoes and cucumber add crunch and freshness but feel free to add bell peppers or radishes.
How Can I Cook Salmon Perfectly Without Overcooking?
Cooking salmon can be tricky, but keep these tips in mind for juicy results:
- Pat the fillets dry to help them sear nicely.
- Use medium-high heat and olive oil to prevent sticking.
- Start skin-side down if the skin is on, cooking about 4-5 minutes without moving it. This crisps the skin.
- Flip and cook another 3-4 minutes until the salmon flakes easily with a fork but remains moist inside.
- Remove from heat and let it rest a minute before serving to keep it tender.
Equipment You’ll Need
- Medium saucepan – I like it because it cooks quinoa evenly without sticking.
- Skillet – perfect for searing the salmon quickly and evenly.
- Small bowl – for mixing the creamy herb sauce.
- Knife and cutting board – for chopping herbs and slicing vegetables.
- Fork – to fluff the cooked quinoa and serve the dish.
- Serving bowls – to nicely present the power bowls.
Flavor Variations & Add-Ins
- Use grilled chicken or shrimp instead of salmon for a different protein source.
- Add sliced avocado or olives for extra creaminess and flavor.
- Sprinkle feta or mozzarella cheese on top for a salty touch.
- Mix in roasted vegetables like bell peppers or sweet potatoes for added texture.
Salmon And Quinoa Power Bowl
Ingredients You’ll Need:
For The Bowl:
- 2 salmon fillets (about 6 oz each)
- 1 cup tri-color quinoa (or any quinoa)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 cup cherry tomatoes, halved
- 1 cup mixed greens (baby spinach, arugula, etc.)
- ½ cucumber, thinly sliced
- ¼ cup red onion, thinly sliced
- 1 lemon, cut into wedges
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh dill for garnish
For The Creamy Herb Sauce:
- ½ cup Greek yogurt
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 tsp lemon juice
- Salt and pepper, to taste
How Much Time Will You Need?
This dish takes about 25-30 minutes to prepare from start to finish. Cooking the quinoa takes about 15 minutes, while cooking the salmon and assembling everything will add another 10-15 minutes. It’s a quick and healthy meal perfect for any day!
Step-by-Step Instructions:
1. Cook the Quinoa:
Rinse the quinoa under cold water to remove any bitterness. In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for about 15 minutes—until the quinoa is fluffy and the liquid is absorbed. Remove the pot from heat, keep it covered, and let it sit for 5 minutes. Then fluff it gently with a fork.
2. Make the Creamy Herb Sauce:
In a small bowl, combine Greek yogurt, finely chopped dill and parsley, minced garlic, lemon juice, salt, and pepper. Mix well until smooth. Taste and adjust seasoning if needed. Set the sauce in the fridge to chill until you’re ready to serve.
3. Cook the Salmon:
Pat the salmon dry with a paper towel, then season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down if the skin is on, and cook without moving for 4-5 minutes to get a nice crisp. Flip the fillets and cook for another 3-4 minutes, or until the salmon flakes easily when tested with a fork.
4. Prepare the Salad Components:
In a bowl, toss together the mixed greens, cucumber slices, and red onion. This fresh mix adds crunch and color to the power bowl.
5. Assemble the Bowls:
Divide the cooked quinoa between two bowls. Place a cooked salmon fillet on top of the quinoa in each bowl. Add the mixed greens with cucumber and onions on one side. Arrange the halved cherry tomatoes neatly next to the salmon.
6. Add Final Touches:
Spoon the creamy herb sauce generously over the quinoa and salmon. Garnish each bowl with fresh dill sprigs and a lemon wedge for squeezing over.
7. Serve & Enjoy:
Your Salmon and Quinoa Power Bowl is ready! Enjoy it warm or at room temperature for a healthy meal full of flavor and nutrients.
Can I Use Frozen Salmon for This Recipe?
Yes! Just be sure to fully thaw the salmon in the refrigerator overnight or under cold running water before cooking. Pat it dry well to get a nice sear.
How Can I Store Leftovers?
Store any leftover salmon and quinoa power bowl components separately in airtight containers in the fridge for up to 3 days. Reheat the salmon gently to avoid drying it out.
Can I Make the Creamy Herb Sauce Ahead of Time?
Absolutely! The sauce can be made 1-2 days in advance and stored covered in the refrigerator. Give it a quick stir before serving.
What Can I Substitute for Quinoa?
If you don’t have quinoa, couscous, brown rice, or bulgur work well as alternative bases. Just adjust cooking times accordingly.
