Grilled Salmon Quinoa Bowl (Printable)

A vibrant bowl combining grilled salmon, quinoa, avocado, and citrus dressing for a wholesome, nutrient-rich meal.

# What You'll Need:

→ Salmon

01 - 4 salmon fillets (5.3 oz each), skin removed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Quinoa

06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/4 teaspoon salt

→ Bowl Toppings

09 - 2 ripe avocados, sliced
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach or mixed greens
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup toasted pumpkin seeds
14 - 1/4 cup fresh cilantro, chopped (optional)

→ Citrus Dressing

15 - 3 tablespoons fresh orange juice
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons extra-virgin olive oil
18 - 1 teaspoon honey or maple syrup
19 - 1 garlic clove, finely minced
20 - 1/4 teaspoon Dijon mustard
21 - Pinch of sea salt
22 - Pinch of black pepper

# How to Make It:

01 - In a saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - Brush salmon fillets with olive oil, then season evenly with salt, pepper, and smoked paprika on all sides.
03 - Preheat a grill or grill pan over medium-high heat. Grill salmon for 3-4 minutes per side, or until opaque and just cooked through. Remove from heat and let rest for 2 minutes.
04 - In a small bowl, whisk together orange juice, lime juice, extra-virgin olive oil, honey, minced garlic, Dijon mustard, salt, and pepper until well combined and emulsified.
05 - Divide cooked quinoa evenly among 4 bowls. Top each portion with grilled salmon, avocado slices, cherry tomatoes, spinach, red onion, pumpkin seeds, and fresh cilantro.
06 - Drizzle citrus dressing over each bowl just before serving to maintain the texture of fresh ingredients.

# Expert Advice:

01 -
  • It's the rare dish that tastes indulgent while keeping you actually energized instead of sluggish.
  • Everything comes together in about 35 minutes, making weeknight dinners feel elegant and effortless.
  • The citrus dressing is so bright and addictive you'll find yourself making extra to drizzle on literally everything else.
  • Grilling the salmon gives you that satisfying char while keeping the inside buttery and tender.
02 -
  • Don't skip rinsing the quinoa—I learned this the hard way when my first batch tasted faintly soapy and I had to start over.
  • Cooking the salmon skin-side up first keeps the skin from sticking and gives you a better sear on the presentation side.
  • The dressing can be made an hour ahead, but never dress the bowl until you're ready to eat or you'll end up with soggy spinach.
  • If your avocados aren't ripe yet, buy them a day or two early or bury them with an apple in a paper bag to speed things along.
03 -
  • Don't move the salmon around on the grill—let it develop that beautiful crust undisturbed for the first few minutes and it'll release naturally when it's ready.
  • The secret to perfect quinoa is using a 1:2 ratio of grain to water and letting it sit covered for five minutes after cooking, which makes it fluffier than if you dive in immediately.
  • Make extra dressing because you'll want to use it on other salads, grilled vegetables, or even as a marinade for other proteins throughout the week.
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