Lemon Herb Salmon and Avocado Quinoa Bowl

Here’s a full detailed recipe for a Lemon Herb Salmon and Avocado Quinoa Bowl – a fresh, nutrient-packed dish that’s perfect for lunch or dinner. It combines zesty lemon-herb salmon with creamy avocado, protein-rich quinoa, and a colorful array of veggies for a delicious, balanced meal.

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🧑‍🍳 Lemon Herb Salmon and Avocado Quinoa Bowl

🕒 Prep Time: 15 mins

🔥 Cook Time: 20 mins

🍽️ Servings: 2-3

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🧂 Ingredients

For the Salmon:

• 2 salmon fillets (about 5–6 oz each, skin-on or skinless)
• 2 tbsp olive oil
• 1 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme (or Italian seasoning)
• Salt and black pepper, to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or vegetable broth
• Pinch of salt

For the Bowl Toppings:

• 1 large ripe avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ red onion, thinly sliced
• 1 cup baby spinach or arugula
• ¼ cup feta cheese, crumbled (optional)
• Fresh parsley or cilantro, chopped (for garnish)

Optional Dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt & pepper, to taste

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🍳 Instructions

🔹 1. Marinate the Salmon:

1. In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
2. Place the salmon fillets in a shallow dish or zip-lock bag.
3. Pour the marinade over the salmon and let sit for 15–30 minutes (or up to 2 hours in the fridge).

🔹 2. Cook the Quinoa:

1. Rinse the quinoa under cold water using a fine-mesh sieve.
2. In a medium saucepan, bring 2 cups of water (or broth) to a boil.
3. Add quinoa and a pinch of salt. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
4. Remove from heat, fluff with a fork, and set aside.

🔹 3. Cook the Salmon:

Option A: Pan-Seared

1. Heat a non-stick skillet over medium heat.
2. Add a drizzle of oil, then cook salmon skin-side down (if applicable) for 4–5 minutes.
3. Flip and cook another 3–4 minutes, or until cooked through and flaky.

Option B: Oven-Baked

1. Preheat oven to 400°F (200°C).
2. Place salmon on a baking sheet lined with parchment paper.
3. Bake for 12–15 minutes, or until salmon is opaque and flakes easily.

🔹 4. Make the Dressing (Optional):

1. In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
2. Shake or stir well before serving.

🔹 5. Assemble the Bowls:

1. In each bowl, start with a base of cooked quinoa.
2. Top with avocado slices, cherry tomatoes, cucumber, red onion, and greens.
3. Add the cooked salmon on top.
4. Sprinkle with feta cheese (if using) and fresh herbs.
5. Drizzle with optional dressing.

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🥗 Pro Tips

• Meal Prep Friendly: Store the components separately in airtight containers and assemble when ready.
• Add-ins: Roasted chickpeas, steamed broccoli, or shredded carrots work well.
• Low-Carb Option: Replace quinoa with cauliflower rice.

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🍋 Flavor Pairings

Serve with:

• Sparkling water with lemon or cucumber
• A glass of chilled white wine (like Sauvignon Blanc or Pinot Grigio)

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Let me know if you’d like a printable version or a vegetarian variation!