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salmon quinoa bowl
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Salmon Quinoa Bowl with Lemon Herb Tahini

This Salmon Quinoa Bowl is a fresh, protein-packed 30-minute dinner that brings restaurant-quality flavors to your family table. It’s a wholesome, "fancy" feeling meal that’s incredibly simple to whip up on a busy weeknight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American / Mediterranean
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 fillets Salmon Skin-on, about 6oz each.
  • 1 cup Quinoa Be sure to rinse well to remove bitterness.
  • 2 cups Chicken or vegetable broth Adds so much more flavor than plain water!
  • 3 tablespoons Olive oil Divided for cooking and dressing.
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika
  • 2 tablespoons Tahini Look for this in the nut butter or international aisle.
  • 2 tablespoons Fresh lemon juice
  • 1 clove Garlic Minced finely.
  • 2 tablespoons Water To thin the dressing to your liking.
  • 1 cup Cherry tomatoes Halved.
  • 1 medium Cucumber Sliced.
  • 1 cup Arugula or kale
  • To Taste Salt and Pepper

Equipment

  • 1 Large skillet I love using cast iron for that perfect golden sear on the salmon!
  • 1 Medium saucepan Ensure it has a tight-fitting lid to keep that quinoa fluffy.
  • 1 Digital meat thermometer The best way to ensure your salmon is juicy, not dry.
  • 1 Small whisk For emulsifying that creamy dressing.

Method
 

  1. Start by rinsing your quinoa under cold water, don't skip this, or it might taste a bit soapy! In your saucepan, bring the chicken or vegetable broth and quinoa to a boil. Drop the height to low, cover it up, and let it simmer for 15 minutes. Seeing those cute little "white tails" means it's perfectly fluffy and ready.
  2. While the quinoa does its thing, take your salmon and pat it bone-dry with paper towels. My grandmother always said moisture is the enemy of a good sear! Rub both sides with olive oil, garlic powder, paprika, salt, and pepper.
  3. Heat a tablespoon of olive oil in your skillet until it shimmers. Place the salmon skin-side down. Now, here’s the hard part: leave it alone for 4-5 minutes! It will release from the pan naturally once that skin is crispy and delicious.
  4. Carefully flip the fish and cook for another 2-3 minutes. I always use my thermometer to check for 145°F. Move the fillets to a plate to rest for 5 minutes. This little "nap" keeps the juices right where they belong—inside the salmon!
  5. In a small bowl, whisk together the tahini, fresh lemon juice, olive oil, minced garlic, and water. It should be creamy and pourable. If it's too thick, just add a splash more water. Taste it—it should be bright and zesty!
  6. This is the fun part where Emma loves to help! Fluff that quinoa and divide it between bowls. Arrange the cherry tomatoes, cucumber, and arugula or kale around the sides. Top with your gorgeous salmon and drizzle that liquid gold dressing over everything.

Nutrition

Serving: 1bowlCalories: 620kcalCarbohydrates: 42gProtein: 44gFat: 32gSaturated Fat: 5gPolyunsaturated Fat: 11gMonounsaturated Fat: 14gCholesterol: 105mgSodium: 480mgPotassium: 1100mgFiber: 6gSugar: 4gVitamin A: 1200IUVitamin C: 18mgCalcium: 90mgIron: 5mg

Notes

  • Meal Prep Tip: Store the cooked salmon, quinoa, and veggies in separate containers. They stay fresh in the fridge for up to 3 days!
  • Variations: If you aren't a fan of tahini, this is equally delicious with a dollop of Greek yogurt mixed with lemon.
  • Leftovers: The salmon is actually lovely served cold over the salad the next day for lunch!
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