Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing
This post may contain affiliate links. Read my full disclosure policy. This roasted salmon quinoa bowl with green goddess dressing is loaded with protein, healthy fats, and fiber. This roasted salmon bowl is the perfect combination of seasonal, nutrient-packed, and—most importantly—delicious! Quinoa serves as the base, topped with creamy avocado, crisp cucumber, and a luscious green goddess dressing. Packed with protein, healthy fats, and fiber, it’s an ideal option for a busy weeknight. You can make the quinoa and dressing ahead of time, and the salmon cooks in just 10 minutes. Feel free to swap the quinoa for other healthy grains like bulgur, brown rice, or whole wheat couscous, and use whatever veggies you have on hand. Just don’t skip the green goddess dressing—it’s the key to tying everything together. What You’ll Need To Make Roasted Salmon Quinoa Bowls Step-by-Step Instructions Grease a foil-lined baking sheet with 1 tablespoon of the oil. Season the salmon with 1/2 teaspoon salt and several grinds of pepper. Place the salmon on the greased baking sheet and drizzle with another tablespoon of the oil. Roast for about 10 minutes, or until the salmon is just cooked through. While the salmon roasts, toss the quinoa with the remaining two tablespoons oil. Assemble the bowls: Spoon about 1 cup of quinoa into each bowl. Top each bowl with a piece of roasted salmon, sliced cucumbers, and diced avocado. Sprinkle the avocado and cucumbers with a little salt. Sprinkle with the fresh herbs, if using. Serve with the bowls with the green goddess dressing and lemon wedges. You May Also Like RecipeComments (60)Add Comment Recipe Comments (60) Add Comment Ingredients ¼ cup extra virgin olive oil, divided 4 (6-ounce) skinless salmon fillets 1 cup quinoa, cooked according to package instructions (see note), at room temperature Salt Freshly ground black pepper 1 small English or hothouse cucumber, seeded and thinly sliced 2 avocados, pitted and diced ¼ cup chopped fresh herbs, like chives, basil, tarragon, or parsley, for serving (optional) Green goddess dressing 1 lemon, cut into wedges, for serving ¼ cup extra virgin olive oil, divided 4 (6-ounce) skinless salmon fillets 1 cup quinoa, cooked according to package instructions (see note), at room temperature Salt Freshly ground black pepper 1 small English or hothouse cucumber, seeded and thinly sliced 2 avocados, pitted and diced ¼ cup chopped fresh herbs, like chives, basil, tarragon, or parsley, for serving (optional) Green goddess dressing 1 lemon, cut into wedges, for serving Instructions Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with aluminum foil. Grease the foil-lined baking sheet with 1 tablespoon of the oil. Season the salmon with ½ teaspoon salt and several grinds of pepper. Place the salmon on the greased baking sheet and drizzle with another tablespoon of the oil. Roast for about 10 minutes, or until the salmon is just cooked through. Meanwhile, toss the cooked quinoa with the remaining 2 tablespoons of oil. Assemble the bowls: Spoon about 1 cup of quinoa into each bowl. Top each bowl with a piece of roasted salmon, sliced cucumbers, and diced avocado. Sprinkle the avocado and cucumbers with a little salt. Sprinkle with the fresh herbs, if using. Serve with the bowls with the green goddess dressing and lemon wedges. Note: Different brands of quinoa require different preparations and cooking times. I like Ancient Harvest quinoa, mostly for ease because it comes pre-washed and does not need to be rinsed prior to cooking (quinoa is coated with a bitter substance called saponin that needs to be rinsed off before cooking). For 1 cup of quinoa, add ½ teaspoon of salt to the cooking water. Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with aluminum foil. Grease the foil-lined baking sheet with 1 tablespoon of the oil. Season the salmon with ½ teaspoon salt and several grinds of pepper. Place the salmon on the greased baking sheet and drizzle with another tablespoon of the oil. Roast for about 10 minutes, or until the salmon is just cooked through. Meanwhile, toss the cooked quinoa with the remaining 2 tablespoons of oil. Assemble the bowls: Spoon about 1 cup of quinoa into each bowl. Top each bowl with a piece of roasted salmon, sliced cucumbers, and diced avocado. Sprinkle the avocado and cucumbers with a little salt. Sprinkle with the fresh herbs, if using. Serve with the bowls with the green goddess dressing and lemon wedges. Note: Different brands of quinoa require different preparations and cooking times. I like Ancient Harvest quinoa, mostly for ease because it comes pre-washed and does not need to be rinsed prior to cooking (quinoa is coated with a bitter substance called saponin that needs to be rinsed off before cooking). For 1 cup of quinoa, add ½ teaspoon of salt to the cooking water. Nutrition Information Powered by Serving size: 4 Calories: 804 Fat: 54 g Saturated fat: 10 g Carbohydrates: 40 g Sugar: 2 g Fiber: 11 g Protein: 43 g Sodium: 693 mg Cholesterol: 94 mg Serving size: 4 Calories: 804 Fat: 54 g Saturated fat: 10 g Carbohydrates: 40 g Sugar: 2 g Fiber: 11 g Protein: 43 g Sodium: 693 mg Cholesterol: 94 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: DinnerFish & SeafoodQuick & EasyAmerican Dinner Fish & Seafood Quick & Easy American