The Salmon and Quinoa Power Bowl is a colorful and hearty meal packed with fresh flavors and nutrients. Tender, perfectly cooked salmon sits atop a bed of fluffy quinoa, mixed with crisp veggies and a zesty dressing. It’s a dish that feels light but leaves you satisfied and energized.
I love making this bowl on busy weeknights because it comes together quickly, but still feels special. The combination of omega-rich salmon and protein-packed quinoa makes it one of my go-to meals when I want something healthy but delicious. Plus, it’s easy to swap in your favorite greens or add some avocado for extra creaminess.
I usually enjoy this bowl chilled or at room temperature, which makes it perfect for lunch the next day too. Serving it with a squeeze of fresh lemon really brightens up all the flavors and gives it a nice little kick. It never fails to bring a fresh, satisfying moment to my day, and I bet you’ll love it just as much as I do!
Key Ingredients & Substitutions
Quinoa: Tricolor quinoa adds a nice look and texture, but white or red quinoa work fine too. Rinsing quinoa well helps remove its natural bitterness, so don’t skip that step.
Salmon: Fresh salmon fillets are best here for flavor and texture. If you prefer, try wild-caught or farmed depending on your budget. You can substitute with trout or a firm white fish.
Avocado: This creamy fruit makes the green sauce silky and smooth. If you’re avoiding avocado, try a dollop of plain Greek yogurt mixed with cilantro and lime for a fresh twist.
Smoked salmon: Adds a smoky punch and contrasts nicely with the fresh greens. If you don’t have smoked salmon, extra cooked salmon or even smoked trout will work.
Cilantro: Key for the sauce and garnish, offering bright herbal notes. You can swap for parsley if cilantro is not your favorite, but the flavor will be milder.
How Do You Cook Salmon Perfectly Every Time?
Cooking salmon can feel tricky, but a simple skillet method works great for tender, golden fish.
- Pat salmon dry and season simply with salt and pepper to let its flavor shine.
- Heat olive oil until shimmering but not smoking – medium heat is best to avoid burning.
- Place salmon skin side down if it has skin, and cook without moving it for 4-5 minutes until you see color change up the side.
- Flip carefully and cook the other side 4-5 minutes more. The fish should flake easily but still look moist inside.
- Rest fish a minute off the heat before serving to keep it juicy.
Using this method gives you nicely seared salmon with a tender center, perfect atop your power bowl!
Equipment You’ll Need
- Medium saucepan – I like it because it cooks the quinoa evenly and prevents spills.
- Blender or food processor – makes quick work of blending the green sauce to smooth perfection.
- Skillet or frying pan – allows you to cook the salmon with a nice sear and crispy outside.
- Serving bowls – choose sturdy bowls that can hold all the ingredients without tipping.
- Knife and cutting board – handy for slicing cucumber, avocado, and lime wedges.
Flavor Variations & Add-Ins
- Use cooked shrimp or grilled chicken instead of salmon for a different protein boost.
- Mix in cherry tomatoes or roasted bell peppers for extra color and sweetness.
- Add crumbled feta or goat cheese on top for a salty, creamy touch.
- Sprinkle with toasted seeds or nuts like sunflower or sliced almonds for crunch and added nutrients.
Salmon And Quinoa Power Bowl
Ingredients You’ll Need:
For the Bowl:
- 1 cup quinoa (tricolor or your choice)
- 2 cups water or vegetable broth
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/2 cucumber, sliced into rounds
- 1/2 avocado, sliced
- 1/4 cup smoked salmon, thinly sliced
- 1 handful mixed greens or arugula
- 1/2 lime, cut into wedges
- Fresh cilantro leaves, for garnish
For the Green Sauce (Avocado Cilantro Sauce):
- 1 ripe avocado
- 1/4 cup fresh cilantro
- 1 clove garlic
- Juice of 1/2 lime
- Salt, to taste
- Water or olive oil to thin, as needed
How Much Time Will You Need?
This recipe takes about 25 minutes total—15 minutes to cook the quinoa, while you prepare the sauce and cook the salmon. Then a few minutes to assemble everything and enjoy!
Step-by-Step Instructions:
1. Cook the Quinoa:
Rinse the quinoa under cold water to remove its natural bitterness. In a medium pot, combine the quinoa and water or vegetable broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes until the quinoa is tender and all the liquid is absorbed. Fluff the quinoa with a fork and set it aside.
2. Make the Green Sauce:
While the quinoa cooks, prepare the avocado cilantro sauce. In a blender or food processor, add the ripe avocado, fresh cilantro, garlic clove, lime juice, and a pinch of salt. Blend everything until smooth. If the sauce is too thick, add a little water or olive oil, a tablespoon at a time, until you reach your desired creamy consistency. Set the sauce aside.
3. Cook the Salmon:
Heat the olive oil in a skillet over medium heat. Season the salmon fillets with salt and pepper on both sides. Place them in the hot skillet and cook without moving for 4-5 minutes. Flip the fillets carefully and cook for another 4-5 minutes until the salmon is cooked through and has a golden crust. Remove from the heat.
4. Assemble Your Power Bowl:
In serving bowls, add a base layer of the fluffy quinoa. Arrange sliced cucumber, avocado, smoked salmon, and mixed greens around the quinoa. Place the cooked salmon fillet in the center of the bowl.
5. Add the Finishing Touches:
Drizzle or dollop the avocado cilantro sauce over the salmon. Garnish with fresh cilantro leaves and add a lime wedge on the side for squeezing over your bowl. Serve right away and enjoy your fresh, nutritious meal!
Can I Use Frozen Salmon for This Power Bowl?
Yes, you can use frozen salmon—just be sure to thaw it completely in the fridge overnight or in cold water before cooking. This helps it cook evenly and prevents excess moisture in the pan.
How Do I Store Leftovers?
Store any leftover salmon and quinoa power bowl components separately in airtight containers in the fridge for up to 2 days. Reheat the salmon gently in a skillet or microwave, and serve fresh avocado sauce to keep the flavors bright.
Can I Substitute the Quinoa?
Absolutely! You can replace quinoa with couscous, brown rice, or farro for a different texture. Just adjust cooking times accordingly.
Is There a Dairy-Free Option for the Sauce?
Good news—this avocado cilantro sauce is naturally dairy-free! Just avoid adding any yogurt or cheese, and you’re all set.
