Grilled Salmon Power Bowls (Printer View)

Vibrant bowl with grilled salmon, quinoa, avocado, cherry tomatoes, and citrus dressing.

# What you'll need:

→ Salmon

01 - 4 salmon fillets (5.3 oz each), skin removed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Quinoa

06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/4 teaspoon salt

→ Bowl Toppings

09 - 2 ripe avocados, sliced
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach or mixed greens
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup toasted pumpkin seeds
14 - 1/4 cup chopped fresh cilantro, optional

→ Citrus Dressing

15 - 3 tablespoons fresh orange juice
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons extra-virgin olive oil
18 - 1 teaspoon honey or maple syrup
19 - 1 garlic clove, finely minced
20 - 1/4 teaspoon Dijon mustard
21 - Pinch of sea salt
22 - Pinch of black pepper

# Method:

01 - In a saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12 to 15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - Brush salmon fillets with olive oil, then season with salt, pepper, and smoked paprika.
03 - Preheat a grill or grill pan over medium-high heat. Grill salmon for 3 to 4 minutes per side, or until opaque and just cooked through. Remove from heat and let rest.
04 - In a small bowl, whisk together orange juice, lime juice, olive oil, honey, garlic, Dijon mustard, salt, and pepper until well combined.
05 - Divide cooked quinoa among 4 bowls. Top each with grilled salmon, avocado slices, cherry tomatoes, spinach, red onion, pumpkin seeds, and cilantro.
06 - Drizzle citrus dressing over bowls just before serving.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, making weeknight dinners feel restaurant-quality without the stress.
  • The citrus dressing is so good you'll want to drizzle it on everything, and it actually makes you feel like you're doing something kind for your body.
  • One bowl keeps you satisfied through afternoon meetings or gym sessions because the protein and healthy fats stick with you.
02 -
  • Don't assemble the bowls more than 10 minutes before eating, or the spinach will wilt, the avocado will brown, and the pumpkin seeds will lose their snap—timing is everything here.
  • If you can't find ripe avocados, buy them 2-3 days ahead and let them sit in a paper bag; they'll ripen perfectly and you'll avoid the disappointment of a hard or over-soft fruit.
  • The salmon must rest for 2-3 minutes after grilling; this keeps the flesh moist and allows the heat to finish cooking the center gently rather than aggressively.
03 -
  • Cook your quinoa in vegetable or chicken broth instead of water for a subtle flavor boost that elevates the entire bowl without adding work.
  • Make a double batch of the citrus dressing and store it in a glass jar in the refrigerator for up to five days—having it ready means you'll actually make these bowls on busy weeknights instead of reaching for takeout.
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