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Lemon herb salmon quinoa bowl with spinach, cucumber, tomatoes, avocado, and yogurt dressing
HealthHer Kitchen

Lemon Herb Salmon Quinoa Bowl

A colorful salmon bowl with quinoa, crisp vegetables, avocado, and a light lemon-herb sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 1 cup dry quinoa rinsed
  • 4 5-ounce salmon fillets
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 4 cups baby spinach
  • 1 large cucumber chopped
  • 2 cups cherry tomatoes halved
  • 1 avocado sliced
  • 3/4 cup plain Greek yogurt
  • 1 lemon zest and juice
  • 2 tablespoons fresh dill chopped

Method
 

  1. Cook the quinoa according to package directions. Remove from the heat, cover for 5 minutes, and fluff with a fork.
  2. Heat the oven to 425°F (220°C). Place salmon on a lined baking sheet, brush with olive oil, and season with oregano, garlic powder, salt, and pepper.
  3. Bake for 10 to 14 minutes, depending on thickness, until the salmon flakes easily.
  4. Whisk the yogurt, lemon zest, lemon juice, dill, and 1 to 2 tablespoons of water into a pourable sauce.
  5. Divide spinach, quinoa, cucumber, tomatoes, avocado, and salmon among four bowls. Spoon the sauce over the top.

Notes

Refrigerate cooked components for up to 3 days. Store avocado and dressing separately.