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['Close-up view of a vibrant Salmon Quinoa Bowl featuring colorful ingredients.', 'Side view of a delicious Salmon Quinoa Bowl with fresh greens and salmon chunks.', 'Detailed close-up of a healthy Salmon Quinoa Bowl filled with quinoa, salmon, and vegetables.', 'Appealing Salmon Quinoa Bowl showing layers of salmon, arugula, and quinoa.']

Salmon Quinoa Bowls

Enjoy a nutritious and flavorful bowl combining tender baked salmon, fluffy quinoa, and fresh cucumber salad, topped with a creamy dill sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Fusion
Servings 4 servings
Calories 650 kcal

Ingredients
  

Main Ingredients

  • 1 cup quinoa, raw
  • 1 pound salmon fillets, cut into bite-size chunks
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 lemon juice
  • 1 tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cucumber diced
  • 1 cup arugula, finely chopped
  • 1/4 cup dill, finely chopped
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1/2 lemon juice
  • 1/4 teaspoon dill, finely chopped
  • to taste Salt
  • to taste Pepper

Instructions
 

  • Preheat oven to 450°F (230°C). Cook quinoa in boiling salted water for 15 minutes, then drain and set aside.
  • Mix olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt to make the marinade. Toss salmon chunks in marinade and bake on a sheet for 10-12 minutes.
  • Combine cucumber, arugula, and dill; drizzle with olive oil and lemon juice, then season with salt. Toss to combine.
  • Make the sauce by whisking mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper until smooth.
  • Assemble bowls with quinoa, baked salmon, cucumber salad, and drizzle with sauce. Serve immediately.

Notes

Store leftovers in airtight containers for up to 4 days.
Keyword Salmon