Description
Filled with protein, healthy fats, and whole grains, these healthy salmon quinoa bowls can be enjoyed hot or cold and work well for lunch and dinner.
Ingredients
Scale
- 1 cup raw quinoa
- 1 pound salmon fillets, cut into bite-size chunks
- 4 tablespoons olive oil, divided
- 1 tablespoon honey
- 1 1/2 lemons, juiced, divided
- 1 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, plus additional for quinoa and salad
- 1 cucumber, diced
- 1 cup arugula, finely chopped
- 1/4 cup + 1/4 teaspoon dill, finely chopped
- Pepper, to taste
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
Instructions
- Preheat: Preheat the oven to 450°F.
- Cook Quinoa: Fill a saucepan with water and bring it to a boil. Once boiling, add a generous pinch of salt and quinoa and cook for 15 minutes, or as per package directions, until tender. Once cooked, strain quinoa in a fine mesh colander and shake the colander to remove as much excess water as possible. Set aside.
- Marinate Salmon: In a medium bowl, combine the salmon marinade ingredients: olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt, and whisk until well combined.
- Bake Salmon: Add cubed salmon to the bowl of marinade and toss gently, with a spoon or your hands, until all of the salmon pieces are well coated. Transfer the salmon to a baking sheet, separating the salmon so there is room in between the pieces, then place in the oven to bake for 10-12 minutes or until the salmon is cooked to your liking.
- Prepare Salad: In a medium bowl, make the salad by combining the cucumber, arugula, and dill, then drizzle with olive oil and lemon juice, and season with a pinch of salt. Toss until well combined, then taste and adjust seasoning as needed, and set aside.
- Make Sauce: In a small bowl, make the sauce by combining mayonnaise, mustard, lemon juice, dill, salt, and black pepper, and whisk until well combined. Taste and adjust seasoning as needed, then set aside.
- Assemble: Once the quinoa and salmon are cooked, assemble the bowls with a layer of quinoa, salmon, cucumber salad, and a drizzle of sauce, and serve.
Notes
Leftovers of the quinoa, salmon, salad, and sauce can be stored in separate airtight containers in the fridge for 3 to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop and Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 566 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 33 g
- Saturated Fat: 5 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 85 mg
Keywords: salmon quinoa bowls, healthy dinner, protein bowls, meal prep, omega-3