Description
An easy and healthy Salmon Quinoa Bowl recipe featuring baked salmon marinated with honey and spices, served over fluffy quinoa with a fresh cucumber salad and creamy dill sauce.
Ingredients
- 1 cup raw quinoa
- 1 pound salmon fillets, cut into bite-sized pieces
- 2 tablespoons olive oil (for salmon marinade)
- 1 tablespoon honey
- Juice of 1/2 lemon (for salmon marinade)
- 1 tablespoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt (for salmon marinade)
- 1 cucumber (diced) (for cucumber salad)
- A handful of arugula (for cucumber salad)
- Fresh dill (chopped) (for cucumber salad)
- Drizzle of olive oil (for cucumber salad)
- Squeeze of lemon juice (for cucumber salad)
- Pinch of salt (for cucumber salad)
- 1/4 cup mayonnaise (for creamy dill sauce)
- 1 tablespoon mustard (for creamy dill sauce)
- 1 tablespoon lemon juice (for creamy dill sauce)
- 1 tablespoon fresh dill (chopped) (for creamy dill sauce)
- Pinch of salt (for creamy dill sauce)
- Pinch of black pepper (for creamy dill sauce)
Instructions
- Begin by cooking the quinoa: Rinse 1 cup of quinoa thoroughly. Bring a saucepan of water to a boil, add a pinch of salt, then add the quinoa. Cook according to package directions, typically about 15 minutes, until tender. Drain well and set aside.
- Preheat your oven to 450°F (230°C).
- Prepare the salmon marinade: In a medium bowl, whisk together 2 tablespoons olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and 1/2 teaspoon salt. Add the cubed salmon and gently toss until each piece is coated.
- Spread the marinated salmon onto a baking sheet and bake in the preheated oven until cooked through and slightly golden, adjusting time based on desired doneness (approximately 10-15 minutes).
- While the salmon bakes, prepare the cucumber salad: In a separate bowl, combine diced cucumber, arugula, and chopped fresh dill. Drizzle with a little olive oil, a squeeze of lemon juice, and a pinch of salt. Toss to combine.
- Whisk together the creamy dill sauce: In a small bowl, combine mayonnaise, mustard, lemon juice, chopped dill, salt, and black pepper. Whisk until smooth and creamy.
- Assemble your bowls: Create a base layer of cooked quinoa. Top with the baked salmon and the fresh cucumber salad. Finish with a generous drizzle of the creamy dill sauce.
- Serve immediately and enjoy your vibrant and healthful bowl.
Notes
- Adjust baking time for salmon based on thickness and preferred doneness.
- Use fresh ingredients for the best flavor in the cucumber salad and sauce.
- This recipe is naturally gluten-free.