Salmon Quinoa Bowl
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Flaky baked salmon over fluffy quinoa with avocado, edamame, and a sesame-lime drizzle. A nourishing, omega-rich bowl that's as balanced as it is delicious.
By Mia HartwellUpdated October 17, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Omega-rich salmon over protein-packed quinoa
- 38g of protein and 8g of fiber per bowl
- A sesame-lime drizzle ties it together
- Balanced, nourishing, and gluten-free with tamari
Salmon Quinoa Bowl
33 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 520kcal
- Protein
- 38g
- Carbs
- 40g
- Fat
- 24g
- Fiber
- 8g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Cook the quinoa in the water or broth: boil, cover, reduce to low, simmer 15 minutes, rest 5, and fluff.
- 2
Preheat the oven to 400°F (205°C). Pat the salmon dry, rub with 1 tbsp oil, salt, and pepper, and bake 10-12 minutes until it flakes and reaches 145°F (63°C).
- 3
Warm the edamame (steam or microwave).
- 4
Whisk the soy sauce, lime juice, and sesame oil into a dressing.
- 5
Divide the quinoa among bowls and top with the salmon, edamame, avocado, and cucumber.
- 6
Drizzle with the dressing and sprinkle with sesame seeds.
Pro Tips for the Best Results
- Rinse the quinoa to remove its bitter natural coating before cooking.
- Bake the salmon just to 145°F (63°C) and until it flakes — it overcooks fast.
- Cook the quinoa in broth for more flavor.
- Add the avocado and dressing just before serving so they stay fresh.
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How to Cook Salmon Quinoa Bowl
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook fluffy quinoa
Rinse the quinoa to remove its bitter coating, then cook in a 1:2 ratio with liquid and rest before fluffing for separate, fluffy grains. Broth instead of water adds flavor to the base.
Bake the salmon gently
Pat the salmon dry, season, and bake just until it flakes and reaches 145°F (63°C). Salmon overcooks quickly, so pull it right at temperature for moist, tender fish.
Build a balanced bowl
Layer the salmon over quinoa with edamame, avocado, and cucumber, then finish with a bright sesame-lime drizzle. Adding the avocado and dressing at the end keeps the bowl fresh and vibrant.
Storage & Make-Ahead
Store components in airtight containers for up to 3 days; salmon is best within a couple of days. Keep avocado and dressing separate until serving.
Serving Suggestions
This salmon quinoa bowl pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen salmon?+
Thaw it fully and pat dry first so it bakes evenly.
How do I know the salmon is done?+
It turns opaque, flakes easily, and reaches 145°F (63°C) at the thickest part.
Is it good for meal prep?+
Yes — store components for up to 3 days; salmon is best within a couple of days.
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