Mouth-Watering Salmon Quinoa Bowl: A Quick and Delicious Dinner in 20 Minutes

If you’re in the mood for a meal that’s as easy to make as it is delightful to eat, this salmon quinoa bowl is your answer. Picture this: tender, buttery roasted salmon paired with nutty quinoa, fresh arugula, crisp cucumber slices, and a creamy dill yogurt dressing that’s ready in seconds. It’s a texture lover’s dream and perfect for those nights when you need a healthy, satisfying dinner fast.

Why This Salmon Quinoa Bowl Is a Game Changer

Effortless Cooking with Incredible Results

Roasting the salmon at a slightly lower temperature ensures it stays moist and tender. The quinoa provides a hearty base, absorbing all the delicious flavors from the fresh arugula and creamy dressing. And speaking of the dressing, don’t be intimidated—it’s whipped up in a flash using a food processor. Got a mini one? Even better!

Pro Tip: Batch Cooking for Convenience

While you’re cooking quinoa for this meal, why not make extra? A double or triple batch will make your life so much easier during the week. You’ll have a versatile ingredient ready to go for quick, healthy lunches. And if you’re looking for another great quinoa recipe, our watermelon quinoa salad is a must-try.

Ingredients You’ll Need

  • 4 salmon fillets (6-8 oz. each)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 avocado
  • 1/2 cup fresh dill, plus extra for garnish
  • 1/4 cup plain full-fat Greek yogurt
  • Zest and juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 oz. baby arugula
  • 2 cups cooked tricolor quinoa
  • 2 Persian or 1 English cucumber, halved lengthwise and thinly sliced
  • Flaky sea salt
  • Lemon wedges for serving

Step-by-Step Directions

Step 1: Prep and Roast the Salmon

First things first, preheat your oven to 325ºF. Season the salmon fillets with kosher salt and freshly ground black pepper. Arrange them on a parchment-lined baking sheet and pop them in the oven. Roast the salmon until it’s opaque and flakes easily with a fork, which should take about 18 to 20 minutes.

Step 2: Whip Up the Creamy Dill Yogurt Dressing

While the salmon is roasting, grab your food processor. Combine the avocado, fresh dill, Greek yogurt, lemon zest and juice, 2 tablespoons of olive oil, and 2 tablespoons of water. Season with kosher salt and pepper, then pulse until smooth. If the dressing is too thick, add a little more water until you reach the desired consistency. Transfer the dressing to a small bowl.

Step 3: Season the Arugula

In a medium bowl, season the baby arugula with a pinch of kosher salt and freshly ground black pepper. Drizzle with a bit of olive oil and toss to combine.

Step 4: Assemble Your Bowls

Now for the fun part—assembling your bowls. Divide the seasoned arugula among your serving bowls. Top with the cooked quinoa, roasted salmon, and thinly sliced cucumbers. Drizzle generously with the creamy dill yogurt dressing, then sprinkle with extra dill and a pinch of flaky sea salt. Serve with lemon wedges on the side for a zesty finish.

Final Thoughts

This salmon quinoa bowl isn’t just a meal; it’s an experience. With its vibrant colors, fresh ingredients, and a blend of flavors that will dance on your palate, it’s sure to become a favorite in your dinner rotation. Plus, with the simplicity of the recipe, you’ll find yourself coming back to it again and again. So next time you’re short on time but don’t want to compromise on taste or nutrition, remember this recipe. It’s your ticket to a delightful dinner in just 20 minutes.