This delicious restaurant-quality Salmon Quinoa Bowl features baked salmon, roasted vegetables, fresh avocado, and a zesty lemon and white wine vinaigrette. All the components are made sheet-pan style in the oven and combined with colorful quinoa for a vibrant gluten-free side dish that is sure to impress your guests!
Salmon combined with nutty quinoa make a truly incredible flavor-packed quinoa bowl. Both ingredients are simple and delicious and made even tastier with roasted vegetables.
We love this Salmon Quinoa Bowl in the Spring when asparagus is fresh and the avocados are ripe! It's also easily modified with other seasonal veggies to bring you a high quality main or side dish to fit any season. Try green beans in summer, roasted brussels sprouts in winter, and check out our Seasonal Substitutions section below for even more tasty options.
If you're a fan on quinoa, you'll also want to check out our flavorful Almond & Arugula Quinoa Salad and Vegan Swedish Meatballs with a quinoa base. For an alternative Mediterranean-style dressing for this salmon bowl, check out my Lemon Tahini Dressing.
For more delicious salmon recipes, check out our fan favorite Baked Salmon Cakes and Deconstructed Sushi Bowl.
How to make it (with photos)
This salmon quinoa bowl recipe has a super fancy finish but is surprisingly easy to make! Our big hack is 'chopping' the vegetables with kitchen scissors to make it super low fuss. I can even make this recipe while carrying my baby in a carrier.
Ingredient Notes
One of the best things about this delicious sheet pan salmon quinoa bowl is that it uses common ingredients. Here's what you need:
Salmon
I used an uncooked Alaskan Sockeye Salmon fillet for this recipe, but you can substitute many different types. King Salmon (AKA Chinook Salmon) is richer and less fishy tasting. Coho salmon is a little less fishy than Sockeye, but very similar. Atlantic Salmon typically has a milder taste.
See our "Variations" section below for instructions on how to make this quinoa bowl with leftover salmon.
Quinoa
I like the look of red or tri-colored quinoa, but any quinoa variety will do. You can make quinoa according to the package instructions, my instructions in the recipe card, or use pre-cooked quinoa.
Brown rice makes an excellent substitution for quinoa if you don't have it.
If you are making this for someone who has celiac disease or is highly sensitive to trace amounts of gluten, check for a gluten-free certification or statement to assure the quinoa is not processed with wheat.
White Wine Vinegar
If this ingredient is not already in your kitchen, it's definitely worth the purchase. Not only does it elevate this recipe, but it's great for simple vinaigrette dressings paired with or without lemon, and it is mild enough to be used in baking to help with rise as an apple cider vinegar replacement.
You also need water or vegetable broth to cook the quinoa, olive oil, asparagus (or similar vegetable like broccoli, cauliflower, green beans, or zucchini spears), red onion, garlic, baby spinach, avocado, a lemon, brown mustard, and salt and pepper to make this recipe.
For more veggies or extra toppings, arugula, cherry tomatoes, parsley or other fresh herbs, or chopped kalamata olives can be added at the end after assembling the salmon bowl.
See the recipe card for full ingredients and quantities.
Seasonal Substitutions
Since this salmon quinoa bowl is friendly to so many diets including gluten-free, dairy-free, vegan, and most of the top allergies (just not fish), we can focus on the fun substitutions to fit this recipe to any season!
- Spring - Asparagus is in-season in the spring, so there is no need to substitute. If you would like, however, snap peas also make a good substitution or addition to this recipe.
- Summer - When asparagus goes out of season, green beans are the best substitute.
- Fall - Roasted broccoli and/or brussels sprouts make an excellent substitution for asparagus in this recipe.
- Winter - Use brussels sprouts in place of asparagus. Leeks can be used in place of red onions. Beets are also in season and can be sliced thinly (as thick as a medium-large asparagus stalk) and included in this recipe.
Variations
Simplify this salmon quinoa bowl recipe by using leftover salmon and omitting roasted garlic with these suggestions.
With leftover salmon
You can simply substitute leftover salmon in this recipe in the same amount. However, using cooked salmon also opens the possibility of eliminating the need to bake altogether.
To make this recipe without baking, use ¼ of a very thinly sliced medium red onion in place of the roasted one, and use chopped fresh green beans instead of asparagus. Use ½ teaspoon of garlic powder in the dressing instead of roasted garlic. Then simply make the quinoa and follow the other instructions as listed to combine the bowl.
No roasted garlic
To make this recipe without roasted garlic, add ½ teaspoon of garlic powder to the dressing. Add more to taste at the end if you love garlic.
Step-by-Step Instructions
While this salmon quinoa bowl recipe has several steps, they move quickly and are very easy. Here's what you need to do to make this recipe:
- Quinoa: Make the quinoa by any method you like and allow to cool before combining with the salad ingredients. I included instructions for the instant pot and stovetop in the recipe card.
- Prep: Preheat the oven to 400 degrees F. Use some of the oil to generously grease two large baking sheets. Then arrange the salmon, asparagus, and red onion pieces in a single layer across the two sheets. Brush or toss with the remaining oil until everything is lightly coated in oil.
- Prep garlic for roasting: Peel the outer papery layers of the bulb so each clove is visible (you do not need to peel each clove). Use a sharp knife to slice the very top off of the cloves (the pointy end, not the root end). Place the clove in a roughly 8x8 inch square of aluminum foil lined with parchment paper. Drizzle the clove with olive oil so each cut surface is coated, then wrap gently in parchment paper covered in foil so it is completely enclosed.
- Bake: Bake the garlic and items on the sheet pan in the oven for 11-15 minutes. When done, the salmon should be cooked through and easily flake with a fork with an internal temperature of 145 degrees F at the thickest part. The asparagus stalks should be softened with crisp fluffy ends, and the onions should be softened and lightly caramelized. If needed, remove cooked items from the pan and return anything that needs more cooking time back into the oven until done.
- Spinach: Drop the oven temperature to 375 degrees F and allow the garlic to continue roasting for 30 more minutes. While the pan with the fish and vegetables is still hot, add spinach and mix around in the oil to allow it to wilt a bit.
- Dressing: While the salmon and vegetables are baking, mix the lemon juice, zest, extra oil (if any) and other dressing ingredients together in a jar.
- Make bite-sized pieces: Flake the fish into small bite-sized pieces with a fork. Using kitchen scissors, cut the asparagus into roughly 2 inch pieces and reduce the size of any large pieces of red onion.
- Assemble: Combine quinoa, salmon, and veggies in a bowl or pot. Then add the avocado and dressing. When the garlic is finished roasting, slice 8-10 large cloves into thin disks and add them to the pot. Gently mix everything together and serve.
Expert Tips
Make an incredible Salmon Quinoa Bowl on the first try with these expert tips!
Add avocado just before eating.
Add the Avocado only to the portions that will be eaten immediately if warming leftovers. This salmon quinoa bowl is excellent enjoyed warm or cold. We usually eat the fresh servings warm, and then enjoy leftovers hot or cold depending on the season.
The only ingredient that does not hold up well to reheating is avocado, so if you plan to reheat leftovers, keep avocado on the side until after heating.
Leave out large pieces of salmon skin.
The texture of fish skin can be weird to come across in a large chunk.
Don't worry about the white stuff on the salmon.
The white coating on the salmon after cooking is a protein called albumin. It is safe to eat. There are ways, such as brining the fish, that will greatly reduce the presence of this albumin, but it is an extra step and not necessary for this recipe since the salmon is mixed in with the quinoa bowl.
You and your guests will never notice it!
Recipe FAQs
Here I answered some frequently asked questions about this Salmon Quinoa Bowl. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store salmon quinoa bowl leftovers in an airtight container in the refrigerator for 3-4 days. I do not recommend freezing leftovers since the asparagus will get soggy.
To rinse quinoa, place it in a strainer and run under cool water until the water leaving the strainer runs clear. Rinsing helps to reduce the number of saponins in the quinoa, making it easier to digest.
Related salmon and seafood recipes to consider...
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📖 Recipe
Salmon Quinoa Bowl
Ingredients
- 1 ½ cups uncooked quinoa rinsed
- 2 ¼ - 2 ⅔ cups water or vegetable broth for cooking quinoa
- 4 tablespoons olive oil
- 2 5- ounce pieces of salmon
- 1 pound asparagus rough ends snapped off
- 1 medium red onion halved and cut into 1 cm thick slices
- 2 heads of garlic
- 1-2 large handfuls of fresh baby spinach roughly chopped
- 1 medium avocado diced
Dressing
- 1 medium lemon zested and juiced
- 2 teaspoons brown mustard
- 3 teaspoons white wine vinegar
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
Instructions
- Quinoa: Make the quinoa by any method you like and allow to cool before combining with the salad ingredients. Instant Pot: I use the instant pot by adding quinoa and 2 ¼ cups of vegetable broth to the pot. Then stir to prevent sticking and set for 3 minutes on high pressure. When finished cooking, allow the steam to release naturally for 10 minutes before manually releasing any remaining pressure and fluffing the quinoa with a fork. Stove top: Add quinoa and 2 ⅔ cups of water or broth to a medium saucepan. Bring the liquid to a boil, then cover and reduce the heat to simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork and allow to cool, partially covered.
- Prep: Preheat the oven to 400 degrees F. Use some of the oil to generously grease two large baking sheets. Then arrange the salmon, asparagus, and red onion pieces in a single layer across the two sheets. Brush or toss with the remaining oil until everything is lightly coated in oil.
- Prep garlic for roasting: Peel the outer papery layers of the bulb so each clove is visible (you do not need to peel each clove). Use a sharp knife to slice the very top off of the cloves (the pointy end, not the root end). Place the clove in a roughly 8x8 inch square of aluminum foil lined with parchment paper. Drizzle the clove with olive oil so each cut surface is coated, then wrap gently in parchment paper covered in foil so it is completely enclosed.
- Bake: Bake the garlic and items on the sheet pan in the oven for 11-15 minutes. When done, the salmon should be cooked through and easily flake with a fork with an internal temperature of 145 degrees F at the thickest part. The asparagus stalks should be softened with crisp fluffy ends, and the onions should be softened and lightly caramelized. If needed, remove cooked items from the pan and return anything that needs more cooking time back into the oven until done.
- Spinach: Drop the oven temperature to 375 degrees F and allow the garlic to continue roasting for 30 more minutes. While the pan with the fish and vegetables is still hot, add spinach and mix around in the oil to allow it to wilt a bit.
- Dressing: While the salmon and vegetables are baking, mix the lemon juice, zest, extra oil (if any) and other dressing ingredients together in a jar.
- Make bite-sized pieces: Flake the fish into small bite-sized pieces with a fork. Using kitchen scissors, cut the asparagus into roughly 2 inch pieces and reduce the size of any large pieces of red onion.
- Assemble: Combine quinoa, salmon, and veggies in a bowl or pot. Then add the avocado and dressing. When the garlic is finished roasting, slice 8-10 large cloves into thin disks and add them to the pot. Gently mix everything together and serve.
Notes
Nutrition
Food safety
Hear are a couple of food safety tips to review when making this recipe:
- Cook salmon to a minimum internal temperature of 145 °F at the thickest part.
- Do not use the same utensils on cooked food, that previously touched raw fish
- Wash hands after touching raw fish
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Ali says
This recipe is amazing. The steps do go by pretty quickly and I appreciate all the detail. I had it warm the first time with cold leftovers because I forgot to leave the avocado out. It was great both ways and hit with my boyfriend too!