Salmon Quinoa Bowl with Lemon-Dill Dressing
This Salmon Quinoa Bowl is a fresh and vibrant dish packed with nutrients. Perfect for a quick, healthy dinner with crispy salmon, hearty quinoa, and a zesty lemon-dill dressing.
Equipment
- Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 2 fillets salmon 6 oz each, skin-on
- 1 cup cooked quinoa
- 2 cups chopped kale
- 1 avocado sliced
- 1 cup shredded carrots
- 2 tbsp olive oil divided
- salt and pepper to taste
Lemon-Dill Dressing
- 2 tbsp olive oil
- 1 lemon juiced
- 1 tsp Dijon mustard
- 1 tsp chopped fresh dill
- salt and pepper to taste
Instructions
- Cook the quinoa: If not already cooked, prepare the quinoa according to package instructions (usually 15 minutes). Fluff with a fork and set aside.
- Prepare the salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the salmon is just cooked through. Set aside.
- Sauté the kale: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped kale and sauté for 2-3 minutes until slightly wilted. Season with a pinch of salt.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dill, salt, and pepper until well combined.
- Assemble the bowl: Divide the quinoa between two bowls. Top with sautéed kale, shredded carrots, avocado slices, and a salmon fillet. Drizzle with the lemon-dill dressing.
- Serve and enjoy: Dig in and savor the fresh, vibrant flavors!
Notes
Feel free to swap any of the toppings with your favorite veggies or add extra dressing for a richer taste.