Description

This healthy salmon quinoa bowl recipe is packed with protein, healthy fats, and fiber. Paired with a creamy lemon herb tahini sauce and roasted veggies, it is perfect for a nutritious dinner or packed lunch.

Ingredients

Scale

1/3 cup dry quinoa (or 1 cup cooked)
2 pieces fresh salmon (about 4–6 ounces each)
2 cups broccoli florets
1 large bell pepper, cored and chopped
1 Tbsp olive oil, divided
Salt and pepper, to taste
1/4 cup tahini
1 Tbsp olive oil
1/4 cup fresh parsley
1/4 cup fresh dill
2 cloves garlic
3 Tbsp lemon juice
1/2 tsp maple syrup
2 Tbsp hot water

Instructions

Prep: Preheat oven to 400F, line a large baking sheet with parchment paper, and chop vegetables.
Cook Quinoa: Cook quinoa according to package directions.
Roast Veggies: Toss chopped vegetables on the baking sheet with half of the olive oil, salt, and pepper, then roast for 15 minutes.
Make Sauce: Blend tahini, 1 Tbsp olive oil, parsley, dill, garlic, lemon juice, maple syrup, and hot water in a food processor until smooth; season to taste.
Cook Salmon: Move vegetables to the side, add salmon fillets to the sheet, brush with remaining olive oil, season with salt and pepper, and roast for 12-15 minutes.
Finish: Remove salmon and vegetables from the oven once the fish is cooked through and vegetables are fork-tender.
Assemble: Divide cooked quinoa and roasted vegetables into two bowls, top with salmon, and drizzle with tahini sauce.

Notes

Leftovers keep for up to 3 days in an airtight container in the fridge. You can substitute broccoli and bell pepper with cauliflower, zucchini, asparagus, or Brussels sprouts.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 680 kcal
Sugar: 7 g
Sodium: 117 mg
Fat: 41 g
Saturated Fat: 6 g
Unsaturated Fat: 35 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 9 g
Protein: 42 g
Cholesterol: 78 mg

Keywords: bowl, easy, grain bowl, healthy, quinoa, salmon