Description

This wholesome Baked Salmon and Quinoa Dish features perfectly seasoned roasted salmon, fluffy quinoa, and a medley of fresh vegetables—all topped with a creamy green goddess dressing. It’s a nutritious and satisfying one-bowl meal that’s as beautiful as it is delicious!

Ingredients

Units Scale

For the salmon:

4 (4-oz) salmon fillets, skinless

1 tablespoon olive oil

Salt and pepper, to taste

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika (optional)

For the quinoa:

1 cup dry quinoa

2 cups water or low-sodium broth

Pinch of salt

Bowl ingredients:

1 cup cucumber, chopped

1 cup cherry tomatoes, halved

1 avocado, sliced

1/4 cup red onion, thinly sliced

2 cups baby spinach or arugula

Optional toppings: lemon wedges, crumbled feta, toasted seeds or nuts

For the green goddess dressing:

1/2 cup plain Greek yogurt (or dairy-free alternative)

1/4 cup fresh parsley

1/4 cup fresh basil or cilantro

1 tablespoon lemon juice

1 small garlic clove

1 tablespoon olive oil

Salt and pepper, to taste

1–2 tablespoons water (to thin if needed)

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Instructions

Cook the quinoa: Rinse quinoa. Bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork.
Bake the salmon: Preheat oven to 400°F (200°C). Place salmon on a baking sheet lined with parchment. Rub with olive oil and season with garlic powder, paprika, salt, and pepper. Bake for 12–15 minutes, or until salmon flakes easily with a fork.
Make the dressing: In a blender or food processor, combine all dressing ingredients. Blend until smooth. Adjust seasoning and texture with salt, pepper, and water as needed.
Assemble the bowls: Divide cooked quinoa among 4 bowls. Top with baked salmon, greens, cucumber, tomatoes, avocado, and red onion. Drizzle with green goddess dressing.

Serve: Garnish with lemon wedges, feta, or seeds if desired. Serve warm or chilled.

Notes

Meal prep-friendly: store salmon, quinoa, and veggies separately and assemble when ready.
Make it dairy-free by using a plant-based yogurt in the dressing.

Use pre-cooked salmon for a quicker option.