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Lemon Herb Salmon and Avocado Quinoa Bowl

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This Lemon Herb Salmon and Avocado Quinoa Bowl is a nutritious and flavorful meal packed with tender, flaky salmon, creamy avocado, and protein-rich quinoa. Topped with a zesty lemon herb dressing, it’s a perfect choice for a healthy lunch or dinner.

Ingredients

Scale

For the salmon:

  • 4 (6 oz) salmon fillets
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the quinoa:

  • 1 cup (170 g) quinoa
  • 2 cups (480 ml) water or chicken broth
  • 1/4 tsp salt

For the dressing:

  • 1/4 cup (60 ml) olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1 tsp dried oregano or parsley
  • Salt and pepper, to taste

For the toppings:

  • 1 avocado, sliced
  • 1 cup (150 g) cherry tomatoes, halved
  • 1/4 cup (30 g) crumbled feta cheese (optional)
  • Fresh parsley or cilantro, chopped

Instructions

1. Cook the quinoa

  1. Rinse the quinoa under cold water.
  2. In a medium saucepan, bring the water (or chicken broth) and salt to a boil. Add the quinoa, reduce the heat to low, and cover.
  3. Cook for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat, fluff with a fork, and set aside.

2. Prepare the salmon

  1. Preheat your oven to 400°F (200°C) or heat a grill pan over medium heat.
  2. In a small bowl, mix olive oil, lemon juice, garlic powder, parsley, salt, and pepper. Brush this mixture over the salmon fillets.
  3. Place the salmon on a parchment-lined baking sheet or grill pan.
  4. Bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork.

3. Make the dressing

  1. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, oregano, salt, and pepper until emulsified. Adjust seasoning to taste.

4. Assemble the bowls

  1. Divide the cooked quinoa among 4 bowls.
  2. Top each bowl with a salmon fillet, sliced avocado, cherry tomatoes, and crumbled feta (if using).
  3. Drizzle with the lemon herb dressing and garnish with fresh parsley or cilantro.

Notes

  • Make-Ahead: Cook the quinoa and prepare the dressing in advance for quicker assembly.
  • Variations: Add roasted vegetables, such as zucchini or sweet potatoes, for extra flavor and texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

Find it online: https://ukfinda.com/lemon-herb-salmon-and-avocado-quinoa-bowl/