Ingredients
For the Salmon: 4 salmon fillets (about 6 oz each)
1 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
Salt & black pepper, to taste
For the Base: 3 cups cooked quinoa or brown rice
For the Veggies: 4 cups baby spinach or mixed greens
1 cup cherry tomatoes, halved
1 cup cucumber, diced
¼ cup red onion, thinly sliced
1 large avocado, sliced or diced
For the Lemon-Herb Dressing: ¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp dried dill (or 1 tbsp fresh)
½ tsp honey or maple syrup (optional)
Salt & black pepper, to taste
Instructions
1. 1. Cook quinoa or brown rice according to package directions.
2. 2. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
3. 3. Pat salmon fillets dry with paper towels. Place on baking sheet, drizzle with olive oil, and season with smoked paprika, garlic powder, salt, and pepper. Rub to coat evenly.
4. 4. Bake salmon for 12-18 minutes until it flakes easily with a fork (internal temp 145°F).
5. 5. Meanwhile, whisk together dressing ingredients: olive oil, lemon juice, mustard, dill, honey (if using), salt, and pepper. Adjust to taste.
6. 6. Wash and chop veggies: halve tomatoes, dice cucumber, thinly slice onion, slice avocado just before assembling.
7. 7. Assemble bowls: divide cooked grains among 4 bowls. Add a handful of spinach or greens. Place a salmon fillet on top. Arrange tomatoes, cucumber, onion, and avocado around salmon.
8. 8. Drizzle each bowl with dressing and serve immediately.
Notes
Pro Tips: Pat salmon dry for crispy skin. Don’t overcook; use a thermometer (145°F). Season generously. Roast veggies alongside for deeper flavor. Meal prep grains and chopped veggies (except avocado) ahead. Balance textures: creamy (avocado, dressing), crunchy (cucumber, nuts), tender (salmon). Dress just before serving to keep greens crisp. Storage: Store components separately (salmon, grains, dressing, veggies) in airtight containers in fridge for 3-4 days. Reheat salmon gently (microwave 30-60 sec or air fryer 300°F for 5-7 min). Reheat grains with splash of water. Discard food left out >2 hours. Alternatives: Swap salmon for chicken, shrimp, tofu, or chickpeas. Use farro, cauliflower rice, or extra greens instead of quinoa. Add roasted broccoli, bell peppers, or shredded carrots. Try tahini dressing or balsamic vinaigrette. Top with nuts, seeds, feta, or pickled onions.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main dish
- Method: Baked
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 10 g
- Protein: 38 g
- Cholesterol: 95 mg