Lemon Garlic Salmon Quinoa Bowl with Roasted Vegetables Make this healthy salmon and quinoa bowl with roasted vegetables, avocado and lemon garlic dressing. An easy, nourishing dinner for busy evenings.
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Suggested labels: Salmon Recipes, Healthy Dinner, Quinoa Recipes, High Protein Meals, Easy Dinner, After Work Meals
🐟 Lemon Garlic Salmon & Quinoa Bowl Recipe
For the Salmon
- 4 salmon fillets, about 120–140g each
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- Juice of ½ lemon
- Zest of 1 lemon
- 1 teaspoon paprika
- 1 teaspoon dried mixed herbs
- Freshly ground black pepper
- Small pinch of salt
🌾 For the Quinoa
- 180g dry quinoa
- 400ml water or reduced-salt vegetable stock
- 1 tablespoon fresh parsley, chopped
- Juice of ½ lemon
- Black pepper
🥦 For the Roasted Vegetables
- 1 medium sweet potato, peeled and cubed
- 1 small broccoli head, cut into florets
- 1 courgette, chopped
- 1 red pepper, chopped
- 1 tablespoon olive oil
- ½ teaspoon paprika
- Black pepper
🥑 For the Fresh Salad
- 1 avocado, sliced
- 150g cherry tomatoes, halved
- 2 handfuls rocket or mixed salad leaves
- Fresh parsley
- Lemon wedges
👩🍳 How to Make It
1. Roast the Vegetables 🥦
Preheat your oven to 200°C / 180°C fan / 400°F.
Place the cubed sweet potato on a large baking tray and toss with some of the olive oil, paprika and black pepper.
Roast for about 10 minutes first because sweet potato takes longer to cook.
Add the broccoli, courgette and red pepper. Toss everything together and continue roasting for another 15–20 minutes, or until tender and lightly caramelised.
2. Cook the Quinoa
Rinse the quinoa thoroughly under cold running water.
Place it in a saucepan with the water or reduced-salt stock.
Bring to a boil, reduce to a gentle simmer, cover and cook according to the packet instructions, generally around 15 minutes, until the liquid has been absorbed.
Remove from the heat and let it rest briefly.
Fluff with a fork, then stir through the parsley, lemon juice and black pepper.
3. Season the Salmon 🐟
Combine the olive oil, crushed garlic, lemon juice, lemon zest, paprika, dried herbs and black pepper.
Brush the mixture over the salmon fillets.
4. Cook the Salmon
Place the salmon on a lined baking tray and bake for approximately 10–15 minutes, depending on the thickness of the fillets.
Cook until the salmon reaches your preferred safe doneness and flakes easily.
Try not to overcook it. Salmon can travel from beautifully succulent to expensive orange cardboard with surprising enthusiasm. 😄
5. Prepare the Fresh Ingredients 🥑
While everything cooks, slice the avocado and halve the cherry tomatoes.
Wash and dry the salad leaves.
Cut the remaining lemon into wedges.
6. Build the Bowls
Divide the quinoa between four large bowls.
Arrange the roasted vegetables alongside it.
Add:
🥦 Broccoli
🍠 Sweet potato
🌶️ Roasted pepper
🥒 Courgette
🍅 Cherry tomatoes
🥬 Fresh greens
🥑 Avocado
Place one salmon fillet in the centre of each bowl.
Finish with fresh parsley, cracked black pepper and a squeeze of lemon.
📊 Estimated Calories & Nutrition
Because this is a new recipe created to accompany our photo, rather than a recipe for which you supplied nutritional data, these values should be treated as estimates.
For 1 of 4 servings:
| Nutrition | Approx. |
|---|---|
| 🔥 Calories | ~550 kcal |
| 💪 Protein | ~35g |
| 🌾 Carbohydrates | ~50g |
| 🥑 Fat | ~25g |
| 🌿 Fiber | ~10g |
Exact nutrition will vary with the size of the salmon fillets and avocado, the amount of oil used, and ingredient brands.
🌿 Why This Works After a Busy Day
The goal isn't to find some magical food that erases a difficult workday. It's to make dinner nutritious, satisfying and realistic enough that you'll actually make it.
This bowl combines salmon as the main protein with quinoa, plenty of vegetables and avocado. The different textures also make it feel like a proper dinner rather than a collection of virtuous ingredients assembled under duress. 😄
Better still, much of it can be prepared ahead.
⏱️ Make It Faster After Work
Cook the quinoa ahead and refrigerate it.
You can also chop the vegetables the night before or use ready-prepared roasting vegetables when you're especially short on time.
Then, after work, roast the vegetables, cook the salmon and assemble everything with fresh avocado and salad.
Leftover salmon and quinoa can also make an excellent lunch the following day when properly stored and refrigerated.
📸 Photo Styling Note
Our photo includes salmon, quinoa, roasted broccoli, courgette, peppers, sweet potato, avocado, tomatoes, greens, lemon, herbs and seeds.
The seeds are decorative and aren't included in the nutrition estimate above. If you add sesame, pumpkin or mixed seeds, count them as an optional topping.
The cup of lemon herbal tea in the photograph is also a serving suggestion rather than part of the recipe.