High Protein Salmon Dinner Bowl

Name: High Protein Salmon Dinner Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 salmon fillets (about 6 oz each); 1 cup quinoa; 2 cups water or vegetable broth; 1 cup cherry tomatoes, halved; 1 cup spinach, chopped; 1 avocado, sliced; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Juice of 1 lemon; Fresh parsley, chopped; Sesame seeds; Lemon wedges

Highlighted under: Balanced Kitchen

I absolutely love this High Protein Salmon Dinner Bowl, as it brings together freshness and flavor in every bite. This recipe is great not only for busy weeknights but also for meal prep, as it stores beautifully. I’ve paired tender salmon with nutrient-dense quinoa and a medley of colorful vegetables. The balance of protein and healthy fats makes this bowl not only satisfying but also nourishing. It's quickly become one of my go-to recipes, and I can't wait for you to try it!

Created by

Daphne Collins

Last updated on 2026-02-15T05:33:35.824Z

When I first made this High Protein Salmon Dinner Bowl, I was amazed at how quick and flavorful it was. I grilled the salmon with a sprinkle of garlic and herbs, which transformed the dish into a gourmet experience. The key is to let the fish rest after cooking, so it retains its juices and does not dry out.

Another detail I learned while creating this bowl is how to perfectly cook quinoa. Rinsing it before cooking ensures that any bitterness is removed, leaving you with a light and fluffy base that absorbs the delicious flavors of the dish. It's a small step, but it makes a big difference!

Why You Will Love This Recipe
Deliciously tender salmon packed with protein
Colorful vegetables that add crunch and nutrition
Balanced mix of flavors with a hint of zest

Mastering Quinoa

Quinoa is a versatile grain that serves as a perfect base for this bowl. Cooking it properly is crucial to achieving that fluffy texture. To ensure your quinoa isn't mushy, rinse it under cold water before cooking to remove its natural coating, called saponin. This process enhances its flavor and prevents any bitterness. Keep an eye on the cooking time and resist the temptation to stir it too frequently; let it simmer gently for about 15 minutes covered, which allows steam to cook it evenly.

After the quinoa is cooked, remember to fluff it gently with a fork. This helps separate the grains and enhances its light, airy quality. If you want to add extra flavor, consider cooking the quinoa in vegetable broth instead of water. For a nutty twist, you can also toast the dry quinoa in the pot for 2-3 minutes before adding the liquid.

Cooking Salmon to Perfection

Cooking salmon can seem intimidating, but achieving perfectly tender fillets is simpler than it sounds. When seasoning the salmon, allow it to rest for about 10 minutes before cooking; this gives the salt time to infuse the fish with flavor. Use medium heat for cooking to ensure a crispy skin and prevent overcooking. The salmon should be flipped only once during cooking for optimal browning. Look for that telltale flakiness at the thickest part of the fillet as an indicator of doneness.

If you’re feeling adventurous, you could marinate the salmon beforehand to elevate its flavor profile. A mixture of soy sauce, honey, and garlic works wonderfully and can be prepared in just 15 minutes. Additionally, for a crispy texture, consider searing the salmon skin-side down first, letting it get golden before flipping it over briefly to finish cooking. This not only adds visual appeal but also provides a delightful contrast in texture.

Choosing and Preparing Vegetables

In this recipe, the colorful vegetables add both nutrition and vibrancy to the bowl. Spinach is an excellent choice due to its mild flavor and high nutrient density. To keep its bright color and maximize its nutritional benefits, cook the spinach quickly over medium heat just until it wilts—typically within 2 to 3 minutes. Overcooking can lead to a lose of both color and some vitamins, so watch closely.

Cherry tomatoes are naturally sweet and add a burst of flavor when slightly blistered. You can substitute them with bell peppers or zucchini, depending on what you have on hand. If you prefer a softer texture in your vegetables, feel free to add them at the same time as the salmon in the skillet. Just remember to adjust cooking time accordingly to achieve the desired tenderness without losing their bright colors. The balance of textures in this bowl is key for an enjoyable experience.

Ingredients

Gather these fresh ingredients for a wholesome meal:

For the Salmon Bowl

2 salmon fillets (about 6 oz each)
1 cup quinoa
2 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1 avocado, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Juice of 1 lemon

Optional Garnishes

Fresh parsley, chopped
Sesame seeds
Lemon wedges

Make sure to have all ingredients ready before you start cooking.

Instructions

Follow these steps to create your salmon dinner bowl:

Cook the Quinoa

In a medium pot, bring the water or vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Simmer for about 15 minutes until the quinoa is fluffy and has absorbed the liquid. Fluff with a fork and set aside.

Prepare the Salmon

While the quinoa cooks, season the salmon fillets with olive oil, garlic powder, salt, and pepper. Heat a non-stick skillet over medium heat and place the salmon skin-side down. Cook for about 4-5 minutes on each side until the salmon flakes easily with a fork.

Sauté the Vegetables

In the same skillet, add the chopped spinach and halved cherry tomatoes. Cook for 2-3 minutes until the spinach is wilted and the tomatoes are slightly blistered.

Assemble the Bowl

In a bowl, layer the cooked quinoa as the base. Top with sautéed vegetables, the cooked salmon, and avocado slices. Drizzle with lemon juice and sprinkle with any optional garnishes you desire.

Enjoy your wholesome High Protein Salmon Dinner Bowl!

Pro Tips

For extra flavor, marinate the salmon in lemon juice and herbs for 30 minutes before cooking. This adds depth to the taste and keeps the fish moist.

Storage and Meal Prep Tips

This High Protein Salmon Dinner Bowl is perfect for meal prep! You can store the cooked quinoa, salmon, and sautéed vegetables separately in airtight containers in the refrigerator for up to 3 days. Just layer everything fresh right before serving to maintain optimal textures. If you want to save time during the week, consider cooking a larger batch of quinoa as it can be kept in the fridge and easily reheated in the microwave.

If you’re planning to freeze the dish, it’s best to portion out the quinoa and salmon. Freeze the cooked salmon in a single layer on a baking sheet before transferring to a freezer bag to prevent sticking. The quinoa can also be frozen and reheated directly from frozen. Just be mindful that the vegetables are best enjoyed fresh; add them just before serving to keep their crunch intact.

Serving Suggestions

To elevate your Salmon Dinner Bowl further, consider adding a dollop of Greek yogurt or a spoonful of tahini for an extra creamy element. This not only enhances flavor but also adds a boost of protein and some healthy fats. You can also sprinkle with sesame seeds for additional texture or swap in fresh herbs like dill or cilantro for a refreshing twist.

Feel free to serve the bowl warm but it also makes for a delightful cold salad option. If serving chilled, you might want to mix in some diced cucumbers or radishes for a refreshing crunch. This dish is adaptable, allowing you to experiment with different grains or proteins like grilled chicken or chickpeas, making it easy to tailor to your preferences.

Questions About Recipes

→ Can I use frozen salmon?

Yes, just make sure to thaw it completely before cooking for even results.

→ What can I substitute for quinoa?

You can use couscous, brown rice, or even cauliflower rice for a low-carb option.

→ How long can I store leftovers?

You can store this bowl in the refrigerator for up to 3 days. Just keep the avocado separate to prevent browning.

→ Is this recipe gluten-free?

Yes, it’s naturally gluten-free as it uses quinoa and fresh vegetables.