Salmon Quinoa Bowls Honey Lemon (Print-Friendly Version)
Enjoy warm or chilled salmon with quinoa, cucumber salad, and lemon dill sauce for a wholesome lunch or dinner.
# What You’ll Need to Make This:
→ Base
01 -
200 g quinoa, uncooked
→ Salmon
02 -
450 g salmon fillets, cut into bite-size pieces
03 -
30 ml olive oil
04 -
15 ml honey
05 -
15 ml freshly squeezed lemon juice
06 -
8 g paprika
07 -
2 g garlic powder
08 -
2 g onion powder
09 -
2.5 g salt
→ Cucumber Salad
10 -
1 cucumber, diced
11 -
30 g arugula, finely chopped
12 -
10 g fresh dill, finely chopped
13 -
30 ml olive oil
14 -
15 ml freshly squeezed lemon juice
15 -
Salt, to taste
16 -
Freshly ground black pepper, to taste
→ Sauce
17 -
60 g mayonnaise
18 -
5 g Dijon mustard
19 -
15 ml freshly squeezed lemon juice
20 -
1 g fresh dill, finely chopped
21 -
Salt, to taste
22 -
Freshly ground black pepper, to taste
# How to Prepare:
01 -
Preheat oven to 230°C.
02 -
Fill a saucepan with water and bring to a boil. Once boiling, add a generous pinch of salt and the quinoa. Cook for 15 minutes or as directed on the packaging until quinoa is tender. Strain through a fine mesh sieve and shake to remove excess water. Set aside.
03 -
In a bowl, whisk together olive oil, honey, lemon juice, paprika, garlic powder, onion powder, and salt until thoroughly combined.
04 -
Add salmon pieces to the marinade and gently toss to ensure all pieces are evenly coated.
05 -
Spread the marinated salmon evenly on a baking sheet, ensuring pieces are separated. Bake for 10–12 minutes or until cooked to preferred doneness.
06 -
In a bowl, combine diced cucumber, arugula, and dill. Drizzle with olive oil and lemon juice. Season with salt and pepper, then toss well. Taste and adjust seasoning if needed.
07 -
In a small bowl, combine mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper. Whisk until smooth. Taste and adjust seasoning if necessary.
08 -
Layer each bowl with cooked quinoa, baked salmon, cucumber salad, and a drizzle of prepared sauce. Serve immediately.
# Extra Tips:
01 -
For meal preparation, store quinoa, salmon, salad, and sauce separately in airtight containers in the refrigerator for up to 4 days.