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.
I absolutely love bowl recipes—they’re a game-changer for quick lunches, dinners, and meal prep. When I'm pressed for time and don’t want to resort to unhealthy options, recipes like this Salmon Quinoa Bowl (and my favorite Ground Turkey Taco Bowls) come to the rescue. They’re versatile, come together in no time, and provide a wholesome and delicious meal.
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Salmon Bowl INGREDIENTs
- Salmon- Both fresh and thawed frozen fillets work well. I usually go with skinless fillets since they’re baked.
- Olive Oil- Used for both cooking the salmon and making the drizzle. A good-quality olive oil will give you the best flavor.
- 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.
- Quinoa
- Cucumbers
- Salt & Pepper
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!
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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📖 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.
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