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Prep Time10 Minutes
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Cook Time20 Minutes
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Serving4
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Serving Size1 Bowl
There’s something deeply satisfying about a meal that looks stunning, tastes incredible, and actually makes you feel good after eating it. These Salmon and Quinoa Power Bowls hit all three marks without requiring any fancy techniques or hard-to-find ingredients. Whether you’re meal prepping for the week or throwing together a quick weeknight dinner, this bowl has your back.
Flaky, pan-seared salmon sits on a fluffy bed of seasoned quinoa, surrounded by crisp cucumber, creamy avocado, roasted cherry tomatoes, and a drizzle of lemon-tahini dressing that ties everything together. It’s the kind of meal that feels restaurant-worthy but comes together in about 30 minutes on your stovetop — no grill, no oven stress, no complicated timing.
This recipe is also incredibly flexible. Don’t have quinoa? Use brown rice. Avocado not ripe? Swap in edamame or sliced radishes. The salmon seasoning is simple but bold — paprika, garlic powder, and a squeeze of lemon — so every bite is full of flavor without being heavy. Once you make this once, it’ll be in your regular rotation.
Ingredients
Salmon and Quinoa Power Bowls
Nutrition
Per serving
- Daily Value*
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Calories: 520 kcal
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Protein: 41g82%
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Carbs: 38g14%
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Fat: 22g28%
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Fiber: 7g25%
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Sugar: 4g4%
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Sodium: 480mg21%
Directions
You'll cook the quinoa and sear the salmon simultaneously, then assemble everything into beautiful, layered bowls with a creamy lemon-tahini drizzle.
Step 1: Cook the Quinoa
Add the rinsed quinoa and broth to a medium saucepan and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, cover, and simmer for 15 minutes — or until all the liquid has been absorbed.
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and season lightly with salt and a squeeze of lemon juice.
Step 2: Season the Salmon
Pat the salmon fillets completely dry with paper towels — this is the secret to getting a good sear instead of steaming.
In a small bowl, mix together the smoked paprika, garlic powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of each salmon fillet, then zest half the lemon over the top.
Step 3: Sear the Salmon
Heat olive oil in a large non-stick or stainless steel skillet over medium-high heat until the oil shimmers but doesn't smoke.
Place the salmon fillets presentation-side (flat side) down and cook undisturbed for 4 minutes until a deep golden crust forms — resist the urge to move them.
Flip carefully and cook for another 3–4 minutes until the salmon flakes easily with a fork and is just opaque in the center. Remove from heat and rest for 2 minutes.
Step 4: Make the Lemon-Tahini Dressing
In a small bowl or jar, whisk together the tahini, fresh lemon juice, honey, and minced garlic.
Add the warm water one tablespoon at a time, whisking until the dressing is smooth, creamy, and pourable — it should have the consistency of a thick vinaigrette.
Taste and adjust with more lemon juice or a pinch of salt if needed.
Step 5: Prep the Bowl Toppings
While the salmon rests, slice the avocado and cucumber, halve the cherry tomatoes, and wash and dry the spinach or arugula.
Arrange all the toppings in small piles on a cutting board so they're ready to go — this makes assembly fast and neat.
Squeeze a little lemon juice over the avocado slices right away to keep them from browning.
Step 6: Assemble the Bowls
Divide the warm quinoa evenly between four bowls as the base layer.
Add a generous handful of spinach or arugula to one side of each bowl, then arrange the cucumber, cherry tomatoes, and avocado in separate sections around the bowl.
Place a seared salmon fillet on top, drizzle generously with lemon-tahini dressing, garnish with fresh parsley, and serve immediately.
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