Description
A fast and filling bowl featuring flaky salmon, nutty quinoa, bright veggies, and a zesty dressing, ready in about 30 minutes.
Ingredients
Scale
- 1 cup quinoa
- 2 cups low-sodium vegetable or chicken broth
- 4 salmon fillets (6 oz each)
- Salt and pepper to taste
- Olive oil
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1 bell pepper, chopped
- 2 tbsp olive oil (for dressing)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- Chopped fresh herbs (e.g., parsley, dill)
Instructions
- Rinse quinoa under cold water in a fine-mesh sieve.
- Simmer quinoa with broth for 15 minutes, then let rest off heat for 5 minutes and fluff with a fork.
- Season salmon fillets with salt, pepper, and olive oil; pan-sear skin-side down in a hot skillet for 3–4 minutes.
- Flip salmon and cook for 2–4 more minutes, or transfer to a 400°F oven for 6–8 minutes until internal temp reaches 125–130°F.
- While the fish cooks, chop vegetables and prepare the dressing by mixing olive oil, lemon juice, Dijon, and herbs.
- Assemble bowls with quinoa, chopped vegetables, salmon, and drizzle with dressing.
Notes
For meal prep, store components separately to maintain freshness. You can easily scale the recipe by doubling the quinoa and roasting extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing and baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg