This Salmon and Quinoa Power Bowl is a fresh, flavorful mix of tender salmon, nutty quinoa, and crisp veggies all in one bowl. It’s packed with good-for-you ingredients that give you energy and keep you feeling satisfied without weighing you down. The salmon adds a nice, rich flavor that goes perfectly with the light, fluffy quinoa and whatever veggies you like on hand.
I love making this bowl when I want something healthy but still tasty and filling. A simple squeeze of lemon or a drizzle of your favorite dressing takes it all to the next level, and it’s fun to swap out veggies based on the season or what you have in the fridge. I sometimes add avocado for extra creaminess, which feels like a little treat while still keeping it wholesome.
This dish is great for a quick lunch or dinner, and I find it’s even better the next day as leftovers. If you’re looking for a meal that’s easy to prepare, colorful, and makes you feel good inside and out, this power bowl is definitely worth trying. I always feel like I’m giving my body a boost when I eat it, and that’s a nice feeling to have after a busy day.
Key Ingredients & Substitutions for a Tasty Power Bowl
Salmon: Fresh salmon fillets bring great flavor and omega-3 fats. If unavailable, try trout or canned salmon for convenience. You can keep the skin or remove it based on your preference.
Quinoa: Mixed red and white quinoa adds color and texture. White quinoa cooks a bit faster and has a milder taste. Use vegetable broth instead of water for extra flavor.
Broccoli: Choose broccoli florets or broccolini for crunch and color. Steam briefly to retain nutrients and crunch. Frozen broccoli works too—just thaw before steaming.
Avocado & Green Sauce: Ripe avocado makes the dressing creamy and fresh. Greek yogurt adds tang and thickness, but vegan yogurt is a great dairy-free substitute. Use fresh herbs like cilantro or parsley to brighten up the sauce.
How Can I Cook Salmon Perfectly Every Time?
Cooking salmon nicely on the stove unlocks its flavor and keeps it juicy. Here’s what works well for me:
- Pat the salmon dry with paper towels to get a great sear.
- Season simply with salt and pepper.
- Heat olive oil in the pan until shimmering but not smoking.
- Place salmon skin-side down (if it has skin) over medium-high heat. Cook without moving for about 4-5 minutes to let a crust form.
- Flip gently and cook another 4-5 minutes until you see the flesh turn opaque and flakes easily.
- Remove from heat and let rest a couple of minutes before serving.
This method gives crispy edges and tender inside—just right for your power bowl.
Equipment You’ll Need
- Medium saucepan – I use this to cook the quinoa because it heats evenly and keeps the grains from sticking.
- Skillet – A skillet helps cook the salmon quickly with a nice sear.
- Steamer basket or microwave-safe bowl – perfect for quickly steaming or blanching the broccoli while keeping it crisp and bright.
- Blender or food processor – makes blending the green avocado herb sauce smooth and creamy.
- Serving bowls – to present the colorful and nutritious power bowls beautifully.
Flavor Variations & Add-Ins
- Swap salmon for grilled chicken or tofu for a different protein—great if you prefer a plant-based meal.
- Add feta cheese or crumbled goat cheese to add a tangy, creamy flavor that complements the veggies.
- Layer in roasted sweet potatoes or carrots for extra sweetness and heartiness.
- Sprinkle toasted seeds or nuts like pumpkin seeds or sliced almonds for added crunch and nutrients.
Salmon and Quinoa Power Bowl
Ingredients You’ll Need:
Main Ingredients:
- 2 salmon fillets (about 6 oz each)
- 1 cup quinoa (mixed red and white if possible)
- 2 cups water or vegetable broth (for cooking quinoa)
- 1 cup broccoli florets or broccolini
- 1 avocado, diced
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1 cup mixed greens or watercress
- 1 lemon, cut into wedges
- 2 tbsp olive oil
- Salt and black pepper, to taste
For the green sauce (avocado herb dressing):
- 1 ripe avocado
- ¼ cup Greek yogurt or vegan yogurt
- 1 clove garlic, minced
- 2 tbsp fresh cilantro or parsley, chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
- Water as needed to thin
How Much Time Will You Need?
This recipe takes about 30 minutes total. You’ll spend roughly 15 minutes cooking quinoa and salmon, 3-5 minutes steaming broccoli, and a few minutes preparing the green sauce and assembling your bowl. It’s quick, fresh, and perfect for a healthy meal any day!
Step-by-Step Instructions:
1. Cooking the Quinoa:
Begin by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water or vegetable broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until the liquid is absorbed and quinoa becomes fluffy. Remove from heat and fluff gently with a fork.
2. Preparing the Salmon:
Pat your salmon fillets dry using paper towels. Season both sides with salt and black pepper to taste. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the salmon fillets skin-side down if they have skin and cook for about 4-5 minutes per side until the salmon is cooked through and golden brown. Remove from heat and set aside for assembly.
3. Steaming or Blanching the Broccoli:
While the quinoa and salmon cook, steam or blanch your broccoli florets or broccolini for 2-3 minutes. You want them bright green and slightly tender but still crisp. Drain and set aside.
4. Making the Green Sauce:
In a blender or food processor, add the ripe avocado, Greek or vegan yogurt, minced garlic, chopped herbs (cilantro or parsley), lemon juice, salt, and pepper. Blend until smooth. Add water one tablespoon at a time if needed to reach a creamy, pourable consistency.
5. Assembling Your Power Bowl:
Start by adding a base layer of cooked quinoa to each serving bowl. Top with a salmon fillet. Arrange the steamed broccoli, diced avocado, cucumber slices, cherry tomatoes, and mixed greens around the salmon.
6. Drizzling and Garnishing:
Drizzle your creamy green avocado-herb sauce over the salmon and quinoa. Serve each bowl with a lemon wedge on the side to squeeze fresh lemon juice on top just before eating.
7. Enjoy Your Meal:
Dig into your nutritious, balanced, and colorful Salmon and Quinoa Power Bowl right away and enjoy every fresh bite!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry well to get a nice sear when cooking.
Can I Make the Green Sauce Ahead of Time?
Absolutely! Store the avocado herb dressing in an airtight container in the fridge for up to 1 day. Stir well before serving; you may need to add a splash of water to loosen it up.
How Should I Store Leftovers?
Keep leftover salmon, quinoa, and veggies in separate airtight containers in the fridge for up to 2 days. Reheat gently, and add fresh greens and avocado when serving if possible.
Can I Substitute Another Grain for Quinoa?
Sure! Brown rice, couscous, or farro work well too. Adjust cooking times accordingly based on the grain you choose.