Ready in under 30 minutes, this easy Salmon Quinoa Bowl is fresh, bright and packed with flavor-perfect for even the busiest days!
This Salmon Quinoa Bowl brings together tender, oven-baked salmon, fluffy quinoa, and crisp cucumbers, all finished with a simple lemon herb drizzle. It's the perfect recipe for busy weeknights or for meal-prepping ahead when you need a quick, satisfying dinner.
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I absolutely love bowl recipes, they're a game changer for quick lunches, dinners, and meal prep. When I want something quick and easy I gravitate towards recipes like this Salmon Quinoa Bowl and my favorite, Ground Turkey Taco Bowls. They're versatile, come together in no time, and provide a wholesome and delicious meal.
Key INGREDIENTs & Substitutions
- Salmon- Both fresh and thawed frozen fillets work well. I usually go with skinless fillets since they're baked.
- Herbs- A combination of oregano and parsley adds freshness. You can use fresh or dried, depending on what you have on hand.
- Garlic- Freshly minced garlic cloves for the best flavor. 1 teaspoon of garlic powder can be substituted if needed.
- Lemon- Fresh lemon for both the zest and the juice.
How To Make Salmon Quinoa Bowl
This easy salmon bowl recipe comes together in just a few simple steps and minimal prep. If you are new to making quinoa, check out my how to make quinoa recipe post.
STEP 1
Pat the salmon fillets dry with a paper towel. In a small bowl, combine the minced garlic, oregano, salt, pepper, and 1 teaspoon of lemon zest. Spread this mixture evenly over the salmon fillets.
STEP 2
Place the seasoned salmon on a parchment-lined baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork.
STEP 3
Spoon the cooked quinoa into a bowl. Top with the baked salmon fillet and arrange sliced or diced cucumbers on the side.
STEP 4
In a small bowl, whisk together olive oil, fresh lemon juice, chopped oregano and parsley. Season with salt and pepper to taste. Drizzle over the bowl to add a bright, citrusy finish. Enjoy!
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📖 Recipe
Salmon Quinoa Bowl
Ingredients
- 2 6 ounce salmon fillets
- 4 tablespoons olive oil
- 1 ½ teaspoon oregano chopped
- 1 clove garlic minced
- 1 teaspoon lemon zest
- ¼-1/2 teaspoon salt
- pepper to taste
- ⅔ cup quinoa rinsed and drained
- 1 ⅓ cups water
- 1 ½ cups cucumbers sliced
- 1 ½ tablespoons lemon juice
- 1 teaspoon fresh parsley chopped
Instructions
- Preheat an oven to 375°F and line a sheet pan with parchment paper.
- In a medium saucepan over medium heat add 1 tablespoon of olive oil. Stir in the rinsed and drained quinoa, toasting it for 1-2 minutes. Add the water and a pinch of salt, then bring to a boil. Cover, reduce the heat to low, and let it simmer for 15 minutes. Once cooked, remove from heat and let it sit, covered, for 10 minutes.
- While the quinoa is cooking start the salmon. Pat the salmon fillets dry with a paper towel and place on the prepared pan. In a small bowl, combine 1 tablespoon of olive oil, minced garlic, 1 teaspoon of oregano, salt, pepper, and 1 teaspoon of lemon zest. Spread this mixture evenly over the tops of the salmon fillets.
- Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
- Spoon the cooked quinoa into a bowl. Season with additional salt and pepper if desired. Top with the baked salmon fillet and arrange sliced cucumbers on the side.
- In a small bowl, whisk together 2 tablespoons of olive oil, fresh lemon juice, ½ teaspoon of oregano and parsley. Season with salt and pepper to taste. Drizzle over the bowl to add a bright, citrusy finish. Enjoy!
Notes
- Fresh or frozen and thawed salmon fillets work beautifully.
- Serve over Lemon Herb Quinoa for added flavor! ❤️ It is so good!
- Add in a bed of mixed greens for additional texture and flavor. Avocado is also a great add-in.
- Or add in your favorite fresh, steamed or roasted veggies.
- Substitute the salmon for grilled or baked chicken.
Tips & Variations
- Serve over Lemon Herb Quinoa for added flavor!
- Add in a bed of mixed greens for additional texture and flavor. Avocado is also a great add-in.
- Or add in your favorite fresh, steamed or roasted veggies.
- Substitute the salmon for grilled or baked chicken.
Storing & Meal Prepping
Refrigerate - Store the cooked salmon, quinoa, and cucumbers separately for up to 3 days. Keep the lemon herb drizzle in a small container on the side and drizzle it on just before eating.
Reheating - Gently reheat the salmon and quinoa in the microwave for 30-60 seconds with a damp paper towel placed over them. Be careful not to overheat the salmon, as it can dry out.
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