Fresh Salmon Quinoa Bowl with Honey Lime Dressing

What Makes This Recipe Great

You may already know how much I love salmon. I’ve been obsessed with this Air Fryer Frozen Salmon, these Blackened Salmon Tacos, and this Teriyaki Salmon Stir Fry! I’m continuing this trend with an amazing new recipe, Salmon Quinoa Bowls! 

Using fresh summer greens and veggies, this Salmon Quinoa Bowl is the perfect recipe to have on repeat! Also called “Buddha Bowls,” these are an easy, budget-friendly way to recreate the delicious, nutritious, and beloved bowls from restaurants like Sweetgreen in your very own kitchen! 

Quinoa is a protein-rich grain that is considered a superfood due to its high nutritional value, and salmon is a great source of omega-3 fatty acids and protein. These ingredients, combined with fresh veggies, fruit, seeds, and healthy fats, make this salmon quinoa bowl a wholesome and satisfying meal. Plus, it’s completely gluten-free and dairy-free!

My favorite part is that this bowl is easy enough for a nice lunch but elevated enough for a fancier date night meal or sit-down gathering! Drizzled with a sweet and tangy Honey Lime Dressing, this will be your go-to meal in no time! 

Salmon Quinoa Bowl 

• salmon fillets: I used 4 6oz salmon fillets. You can use fresh or frozen salmon. Just keep in mind you’ll need to thaw the frozen salmon before adding to the pan. 
• salt
• fresh ground pepper
• olive oil
• quinoa: If you don’t prefer quinoa, you can substitute this for your favorite grain. White rice, brown rice, or farro grain would work well. 
• chicken broth: Chicken stock or bone broth would also work. If you don’t have this on hand, you can substitute for vegetable broth as well. 
• arugula: I love arugula for its spicy distinct flavor, but you can swap this for spinach or another green if preferred. 
• green apple
• sweet potatoes
• brussels sprouts
• avocado
• goat cheese: Feta cheese will also work if you don’t prefer goat cheese. Or you can omit the cheese altogether. 
• pumpkin seeds

Honey Lime Dressing

• olive oil 
• honey
• fresh lime juice: I recommend using freshly squeezed lime juice for this recipe, but a bottle of lime juice will work in a pinch. 
• dijon mustard
• salt 
• garlic powder
• crushed red pepper flakes: Use more or less depending on your preferred spice level. 

1. Preheat oven to 400. Line a baking sheet with parchment paper for easy cleanup. 
2. Add sweet potatoes and Brussels sprouts to the pan and drizzle with 1 tbsp of olive oil. Sprinkle with salt and pepper. Toss to coat, then make sure the Brussels sprouts are cut-side down. Bake for 30 minutes. 
3. Meanwhile, add the quinoa and water (or chicken broth) to a pot and cover, and bring to a boil. Reduce heat to low and let it cook for 15 minutes—fluff with a fork and set aside. 
4. Heat the remaining 1 tbsp olive oil in a large 12-inch cast iron skillet over medium-high heat until shimmering. 
5. Sprinkle the 1/2 tsp salt and fresh ground pepper on the salmon fillets. Add the salmon to the pan, skin side up, and cook for 4 minutes until golden and crispy. 
6. Carefully flip, then continue cooking until done to your liking, 4-5 minutes more. 
7. Add all of the vinaigrette ingredients except the olive oil into a blender. Blend on low while pouring in the oil. This can be made up to 2 days ahead of time if needed! 
8. Now time to create your bowls: Divide the arugula, apple, cooked sweet potato, brussels sprouts, avocado, and cooked quinoa between 4 bowls. Serve the salmon on top with some goat cheese and pumpkin seeds, then drizzle with some honey lime vinaigrette and enjoy!

Expert Tips

• Nutrition facts are an estimate and do not include a drizzle of dressing. This is assuming you have exactly 1/4 of all ingredients listed.
• Feel free to add additional ingredients if desired. You can add red onion, cherry tomatoes, kalamata olives, fresh herbs, broccoli, or whatever else sounds good! These bowls are versatile and easily customizable!
• You can use fresh or frozen salmon fillets. Just be sure to thaw your frozen salmon before cooking. 

Serving Tips

• Assemble your bowl with desired ingredients, drizzle with the honey lime dressing, and enjoy! 
• To meal prep these bowls, assemble the ingredients in individual containers for an easy grab-and-go lunch. 

Storage Tips & Reheating

• The honey lime dressing can be made ahead of time and stored in the refrigerator for up to 3 days. Use for any leftovers or other salads, chicken, and more. 
• If you have any components of the salmon quinoa bowl left over, store them in individual containers and build your bowl when ready to serve. Reheat the salmon, quinoa, and veggies, and serve the other ingredients cold. 
• Store any leftover salmon in an airtight container in the fridge and eat within 3 days. 

Even More Salmon Recipes

Sheet Pan Greek Salmon and Veggies

Southwest Keto Salmon Patties

Easy Garlic Herb Baked Salmon

Balsamic Grilled Salmon with Strawberry Avocado Salsa