Zesty Lemon Herb Salmon and Avocado Quinoa Bowl Recipe

My obsession with lemon herb salmon strikes again, creating a vibrant culinary canvas that transforms simple ingredients into an extraordinary meal.

Fresh Pacific salmon nestles perfectly atop a bed of fluffy quinoa, promising remarkable flavor in every bite.

Mediterranean-inspired herbs dance across tender fish fillets, infusing each morsel with bright, zesty notes.

Creamy avocado adds a luxurious texture that harmonizes beautifully with the delicate salmon.

Nutrient-dense quinoa serves as a hearty foundation, packed with protein and essential minerals.

Colorful ingredients promise a feast for both eyes and palate, making this bowl more than just another lunch.

You’ll savor each carefully crafted spoonful, feeling nourished and satisfied by this elegant yet straightforward recipe.

Why Lemon Herb Salmon And Avocado Quinoa Bowl Feels So Fresh

• Savor Quick Nutrition: This salmon quinoa bowl packs powerful protein and healthy fats from salmon and avocado, making it a perfect balanced meal in under 30 minutes.
• Experience Flavor Explosion: The zesty lemon herb dressing combined with garlic, parsley, and fresh ingredients creates a vibrant Mediterranean-inspired taste profile that dances on your palate.
• Master Simple Gourmet Cooking: With straightforward steps and minimal ingredients, home cooks can easily prepare a restaurant-quality dish that looks impressive but requires basic kitchen skills, perfect for weeknight dinners or meal prep.
• Customize Your Comfort: The recipe allows flexible modifications like swapping proteins, adding different vegetables, or adjusting seasoning, making it adaptable to personal preferences and dietary needs.

What You’ll Need For Lemon Herb Salmon And Avocado Quinoa Bowl

• Quinoa: A protein-packed, gluten-free grain with a nutty flavor, perfect for healthy bowls.
• Water or Chicken Broth: Provides moisture and enhances the quinoa's taste.
• Salt: Brings out the natural flavors of the ingredients.

• Salmon Fillets: Rich in omega-3 fatty acids, a heart-healthy and flavorful fish option.

• Olive Oil: Adds richness and helps carry the herb flavors.
• Lemon Juice: Provides brightness and helps tenderize the salmon.
• Garlic Powder: Offers a subtle, aromatic background flavor.
• Parsley, Oregano: Fresh herbs that bring vibrant, earthy notes to the dish.
• Salt, Pepper: Essential for seasoning and balancing flavors.

• Dijon Mustard: Adds tanginess and helps emulsify the dressing.
• Honey: Provides a touch of sweetness to balance the acidity.
• Garlic: Adds depth and pungent flavor to the dressing.
• Avocado: Creamy and nutritious, adds a smooth texture.
• Cherry Tomatoes: Brings color and fresh, slightly sweet taste.
• Feta Cheese: Optional, adds a salty and tangy element.
• Fresh Parsley or Cilantro: Provides a bright, fresh garnish.

How To Put Together Lemon Herb Salmon And Avocado Quinoa Bowl

Step 1: Craft Fluffy Quinoa

Grab your quinoa and give it a good rinse under cool water. Pour water or chicken broth into a saucepan and bring to a rolling boil. Sprinkle in a pinch of salt. Gently add quinoa, then lower the heat and cover. Let it simmer quietly for about 15 minutes until the grains become tender and liquid vanishes. Fluff the quinoa with a fork, creating light and airy grains ready for their flavor adventure.

Step 2: Sear Spectacular Salmon

• Olive oil
• Fresh lemon juice
• Garlic powder
• Chopped parsley
• Salt
• Black pepper

Lovingly brush this magical mixture over your salmon fillets. Place the salmon on a parchment-lined baking sheet or grill pan. Cook for 12-15 minutes until the fish becomes flaky and perfectly cooked through.

Step 3: Whip Up Tangy Dressing

• Olive oil
• Lemon juice
• Dijon mustard
• Honey
• Minced garlic
• Dried oregano
• Salt
• Pepper

Blend until the dressing becomes beautifully smooth and integrated.

Step 4: Build Your Flavor Masterpiece

• Sliced avocado
• Cherry tomatoes
• Crumbled feta (optional)

Drizzle with the tangy dressing and sprinkle fresh parsley or cilantro on top. Your culinary canvas is complete!

Tips For Lemon Herb Salmon And Avocado Quinoa Bowl

• Rinse Quinoa Thoroughly: Wash quinoa under cold water to remove its natural coating called saponin, which can make the grain taste bitter and improve overall flavor absorption.
• Bake Salmon Perfectly: Use a meat thermometer to check salmon's internal temperature reaches 145°F, ensuring it's cooked through without becoming dry or tough.
• Customize Dressing Consistency: Adjust dressing thickness by adding more olive oil for a thinner version or whisking longer to create a more emulsified, creamy texture.
• Boost Protein Alternatives: Swap salmon with grilled chicken, tofu, or shrimp for different protein options while maintaining the recipe's delicious herb-lemon profile.
• Meal Prep Friendly: Prepare quinoa, salmon, and dressing separately in advance, storing them in sealed containers for up to 3-4 days, making weekday lunches quick and convenient.

Storing Lemon Herb Salmon And Avocado Quinoa Bowl The Right Way

• Refrigerate: Transfer salmon and quinoa into separate airtight containers within 2 hours of cooking. Store in the refrigerator for up to 3 days.
• Cool Down: Let the components cool completely before sealing to prevent condensation and soggy texture.
• Reheat Salmon: Warm gently in the microwave at 50% power for 30-45 seconds, or place in a preheated oven at 275F for 5-7 minutes to maintain moisture.
• Serve Fresh: Add fresh avocado and dressing after reheating to preserve texture and prevent wilting. Discard leftover avocado slices to ensure food safety.

What Matches Well With Lemon Herb Salmon And Avocado Quinoa Bowl

• Pair with Crisp White Wine: Complement the zesty lemon herb salmon with a chilled sauvignon blanc or pinot grigio, which will enhance the bright citrus notes and cut through the rich salmon.
• Match with Sparkling Water Twist: Elevate the meal's freshness by serving with cucumber-infused sparkling water, adding a light, refreshing element that mirrors the dish's herbal and citrus undertones.
• Create Mediterranean-Inspired Side: Serve alongside a small Greek salad with kalamata olives, cucumber, and a light tzatziki, which will harmonize with the quinoa bowl's Mediterranean flavor profile.
• Boost with Herbal Iced Tea: Prepare a mint or basil-infused iced tea that complements the herb-forward dressing and provides a cooling counterpoint to the warm salmon.

New Spins On Lemon Herb Salmon And Avocado Quinoa Bowl

• Mediterranean Remix: Swap salmon for grilled chicken and add kalamata olives, cucumber, and tzatziki sauce for a Greek-inspired bowl that transports your taste buds to the sunny coastlines.
• Spicy Southwestern Spin: Replace salmon with blackened shrimp, incorporate black beans, roasted corn, and swap the herb dressing for a chipotle-lime vinaigrette that brings bold, smoky flavors.
• Vegetarian Garden Bowl: Substitute salmon with roasted chickpeas seasoned with similar herbs, add grilled zucchini and roasted red peppers for a plant-based protein-packed alternative that doesn't compromise on taste.
• Asian Fusion Transformation: Trade salmon for teriyaki-glazed tofu, include edamame, pickled radishes, and create a sesame-ginger dressing that adds an exciting East Asian character to the original recipe.

Lemon Herb Salmon And Avocado Quinoa Bowl FAQs

• What makes this salmon and quinoa bowl a healthy meal?

This recipe is packed with nutritious ingredients like protein-rich salmon, fiber-filled quinoa, and heart-healthy avocado. Omega-3 fatty acids from salmon support brain and heart health, while quinoa provides complete protein and essential minerals.

• Can I use different types of fish for this recipe?

Absolutely! While salmon works great, you can substitute with other fish like trout, halibut, or cod. Just ensure you adjust cooking times based on the thickness of the fish fillet.

• Is this recipe suitable for meal prep?

Yes! You can prepare quinoa, salmon, and dressing ahead of time. Store components separately in the refrigerator and assemble just before eating. The dish stays fresh for 2-3 days when properly stored.

• How can I make this recipe gluten-free?

This recipe is naturally gluten-free. Quinoa is a gluten-free grain, and all other ingredients like salmon, avocado, and herbs are also gluten-free. Just double-check your seasonings to ensure they’re certified gluten-free.

Lemon Herb Salmon And Avocado Quinoa Bowl Recipe

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4.8 from 31 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Zesty lemon herb salmon dances atop a bed of fluffy quinoa in this Mediterranean-inspired bowl. Creamy avocado and fresh herbs elevate this nutritious meal, offering you a perfect balance of flavors and wholesome ingredients.

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Ingredients

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Proteins:

• 4 salmon fillets (6 ounces / 170 grams)
• 1 clove garlic, minced

Grains and Carbohydrates:

• 1 cup quinoa (170 grams)
• 2 cups water or chicken broth (480 milliliters)

Seasonings and Dressing Ingredients:

• 4 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon salt
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Toppings:

• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• ¼ cup crumbled feta cheese (optional)
• Fresh parsley or cilantro, chopped

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Instructions

1. Prepare the quinoa base by thoroughly rinsing the grains under cool running water to remove any bitter coating. Transfer to a saucepan and simmer with liquid until tender and fluffy, approximately 15-18 minutes. Once cooked, gently separate the grains with a fork and allow to cool slightly.
2. Craft a vibrant herb marinade by whisking together zesty lemon juice, fragrant olive oil, minced garlic, chopped parsley, and a pinch of seasoning. Generously coat the salmon fillets with this aromatic mixture, ensuring even coverage.
3. Preheat the cooking surface to 400°F, whether using an oven or grill pan. Position the salmon skin-side down, allowing it to cook until it transforms into a golden, flaky texture with opaque center, typically 10-12 minutes.
4. Construct the dressing by blending olive oil, freshly squeezed lemon juice, Dijon mustard, honey, crushed garlic, and dried oregano. Whisk until the mixture becomes smooth and emulsified, balancing tangy and sweet notes.
5. Assemble the quinoa bowls by creating a foundation of the cooked grains. Carefully place the perfectly cooked salmon atop the quinoa, then artfully arrange sliced avocado, halved cherry tomatoes, and crumbled feta cheese.
6. Finalize the dish by generously drizzling the prepared lemon herb dressing over each bowl. Garnish with delicate fresh herbs like parsley or cilantro to add a final burst of color and flavor.

Notes

• Perfectly rinse quinoa under cold water to remove its natural coating called saponin, which can make the grain taste bitter or soapy.
• Use chicken broth instead of water for an extra layer of flavor that enhances the overall taste of the quinoa base.
• Choose wild-caught salmon for a more sustainable and potentially more nutrient-dense protein option compared to farm-raised salmon.
• Keep salmon cooking time precise to maintain its delicate texture; overcooking can result in dry, tough fish that loses its natural moisture and flavor.
• Customize the dressing by adjusting honey levels for those monitoring sugar intake or using a sugar-free alternative like stevia.
• Swap feta with nutritional yeast for a dairy-free, vegan-friendly protein boost that adds a similar savory, cheesy flavor profile.
• For a gluten-free version, ensure all ingredients like Dijon mustard are certified gluten-free, as some brands may contain wheat derivatives.
• Prepare extra dressing and store in an airtight container for up to 5 days, making meal prep and quick lunches easier throughout the week.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 4
• Calories: 610
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 39 g
• Saturated Fat: 6 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 7 g
• Protein: 31 g
• Cholesterol: 70 mg