Dinner
Salmon Quinoa Bowls with Avocado-Dill Dressing
Low-roasted salmon, tricolor quinoa, cucumber and arugula meet in a bowl finished with creamy avocado-dill dressing.
- Yield
- 4 bowls
- Cuisine
- American
Serving ideas
Serve with lemon wedges.
Ingredients
See the ingredient checklist
- 4 salmon fillets, 6 to 8 oz each
- kosher salt
- ground black pepper
- 1/2 avocado
- 1/2 cup fresh dill, plus extra for serving
- 1/4 cup plain whole-milk Greek yogurt
- 1 lemon, zest and juice
- 2 tbsp extra-virgin olive oil, plus extra for the arugula
- 2 tbsp water, plus more as needed
- 2 oz baby arugula
- 2 cups cooked tricolor quinoa
- 2 Persian cucumbers, halved lengthwise and thinly sliced, or 1 English cucumber
- flaky sea salt
- lemon wedges
Before you cook
Thin the dressing gradually so it coats the grain without pooling in the bowl.
How to make Salmon Quinoa Bowls with Avocado-Dill Dressing
Heat the oven to 325°F with a rack at the center. Season the salmon and place it on a parchment-lined sheet. Bake for 18 to 20 minutes, until opaque and easy to flake.
Process the avocado, dill, yogurt, lemon zest and juice, oil and water until smooth. Season with salt and pepper and thin with more water if needed.
Toss the arugula with a little oil, salt and pepper. Divide among bowls, then add the quinoa, salmon and cucumber. Spoon over the dressing and finish with flaky salt and dill.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Salmon Quinoa Bowls with Avocado-Dill Dressing
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 4 salmon fillets 6 to 8 oz each
kosher salt- ground black pepper
- ½ avocado
- ½ cup fresh dill plus extra for serving
- ¼ cup plain whole-milk Greek yogurt
- 1 lemon, zest and juice
- 2 tbsp extra-virgin olive oil plus extra for the arugula
- 2 tbsp water plus more as needed
- 2 oz baby arugula
- 2 cups cooked tricolor quinoa
- 2 Persian cucumbers, halved lengthwise and thinly sliced or 1 English cucumber
- flaky sea salt
- lemon wedges
Instructions
- Heat the oven to 325°F with a rack at the center. Season the salmon and place it on a parchment-lined sheet. Bake for 18 to 20 minutes, until opaque and easy to flake.
- Process the avocado, dill, yogurt, lemon zest and juice, oil and water until smooth. Season with salt and pepper and thin with more water if needed.
- Toss the arugula with a little oil, salt and pepper. Divide among bowls, then add the quinoa, salmon and cucumber. Spoon over the dressing and finish with flaky salt and dill.