Fresh Salmon Quinoa Bowls with Honey Lime Dressing

salmon quinoa bowl with brussels sprouts, sweet potatoes, arugula, apples and honey lime vinaigrette with a fork

5 from 7 votes

Fresh Salmon Quinoa Bowls with Honey Lime Dressing

A fresh and healthy Salmon Quinoa Bowl packed with salmon, quinoa, veggies, seeds, fruit, and cheese and drizzled with Honey Lime Dressing. An easy-but-elevated dish that is full of protein, super nourishing, and absolutely delicious!

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Lunch

Cuisine: American

Diet: Gluten Free

Servings: bowls

Author: Mary Smith

Equipment

12-inch cast iron pan

Ingredients

4 6 oz salmon fillets
½ tsp salt
fresh ground pepper
2 tbsp olive oil or avocado oil
1 cup quinoa uncooked
1 ¾ cups chicken broth or vegetable broth
4 cups arugula
1 green apple diced
2 medium sweet potatoes peeled and diced
12 oz brussels sprouts stems removed and halved
1 avocado peeled, pitted and diced
½ cup goat cheese crumbled
¼ cup pumpkin seeds

Honey Lime Dressing

½ cup olive oil
3 tbsp honey
¼ cup fresh lime juice
2 tsp dijon mustard
½ tsp salt
1 tsp garlic powder
½ tsp crushed red pepper

Instructions

Preheat oven to 400. Line a baking sheet with parchment paper for easy cleanup.
Add sweet potatoes and brussels sprouts to the pan and drizzle with 1 tbsp of the olive oil. Sprinkle with salt and pepper. Toss to coat, then make sure the brussels sprouts are cut-side down. Bake for 30 minutes.
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.
Heat the remaining 1 tbsp olive oil in a large 12-inch cast iron skillet over medium high heat until shimmering.
Sprinkle the ½ 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.
Carefully flip, then continue cooking until done to your liking, 4-5 minutes more.
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!
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 of the goat cheese and pumpkin seeds, then drizzle with some of the honey lime vinaigrette and enjoy!

Notes

Expert Tips

Nutrition facts are an estimate and do not include a drizzle of dressing. This is assuming you have exactly ¼ 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.

Nutrition