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A Grilled Salmon Quinoa Bowl is my go-to recipe for healthy dinners that never sacrifice bold flavor or color. Each part of this dish builds texture and freshness with smoky grilled salmon, tender vegetables, fluffy quinoa, and a punchy lemon-dill dressing. It is the kind of bowl that feels celebratory and nourishing all at once.
After a few tries tweaking the veggie mix, this became my ultimate after-work dinner — everyone in my family requests it, even on busy nights.
Ingredients
- Salmon fillets: packed with omega 3s; look for wild caught fillets for the freshest flavor and firmer texture
- Olive oil: helps marinate and grill the salmon and vegetables, so reach for extra virgin for its grassy notes
- Lemon juice: gives brightness; always use freshly squeezed for the biggest citrus punch
- Dill: either fresh or dried but always aromatic; fresh is mellow and full, dried is concentrated and easy to keep on hand
- Garlic: deepens the savoriness; choose plump, unbruised cloves
- Sea salt and black pepper: add depth and bring all the flavors together; fresh grinding really does make a difference
- Uncooked quinoa: a protein-rich grain; rinse it well to remove bitterness
- Vegetable broth or water: to cook the quinoa; broth offers a more savory base
- Red and yellow bell pepper: both bring color and sweet complexity
- Zucchini: mild and tender when grilled; choose glossy and firm
- Red onion: sweetens and caramelizes as it grills
- Olive oil: for grilling veggies; helps with charring and flavor
- Dijon mustard: for the dressing; look for a brand you love since it shines through
- Fresh parsley: for garnish; opt for flat leaf if you want fuller flavor and easy chopping
- Feta cheese: optional creamy tang; buy a block and crumble it for the best texture
- Avocado slices: a creamy, healthy fat and attractive garnish
- Lemon wedges: for squeezing on top
Step-by-Step Instructions
- Rinse and Cook the Quinoa:
- Begin by measuring one cup of uncooked quinoa Rinse it under cold running water using a fine-mesh sieve to remove its natural coating that can taste bitter Combine the rinsed quinoa with two cups of water or vegetable broth in a medium saucepan Bring to a boil over medium high heat then lower to a gentle simmer and cook covered for fifteen minutes Let it rest off heat for five minutes and fluff with a fork to separate the grains
- Marinate the Salmon:
- Pat the salmon fillets dry with paper towels This ensures a nice sear Mix olive oil lemon juice dill garlic salt and pepper in a bowl and coat each salmon fillet evenly Let the fish marinate for fifteen to twenty minutes at room temperature If you plan to wait longer cover and refrigerate then let it return to room temperature before grilling
- Prepare and Grill the Vegetables:
- As the salmon marinates preheat your grill or grill pan to medium high Slice bell peppers zucchini and red onion Toss vegetables in olive oil salt and pepper Arrange them in a single layer on the grill Grill each piece four to six minutes per side until lightly charred and tender You may need to work in batches so everything gets an even heat
- Grill the Salmon:
- Once the grill is ready and your salmon is marinated place fillets onto the hot grill Start with the skin side down if using skin on Grill each side four to six minutes until the flesh flakes with a fork and you reach your preferred doneness The skin should be crisp and should release easily from the grill If you feel resistance give it another minute
- Mix the Lemon Dill Dressing:
- While your salmon rests whisk together extra virgin olive oil fresh lemon juice dill minced garlic Dijon mustard salt and pepper until creamy and blended Taste it and adjust with more lemon juice or seasoning if needed
- Assemble the Bowls:
- Spoon fluffy quinoa into the base of each bowl Arrange grilled vegetables on top Nestle in a salmon fillet Drizzle with the creamy lemon dill dressing Finish with fresh parsley feta crumbles avocado slices and a lemon wedge Serve while everything is warm
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Salmon is my favorite part of this bowl and I remember grilling extra fillets one summer night so everyone could have seconds The smell of fresh dill and lemon always reminds me of my kitchen at home so I never skip it when mixing the dressing
Storage Tips
Leftover salmon and veggies cool quickly and keep well in an airtight container for up to three days Store the dressing separately to keep the bowl from getting soggy Quinoa freezes beautifully so double up if you want quick meal options down the line
Ingredient Substitutions
If salmon is not available this bowl works great with grilled shrimp or marinated tofu Add other veggies like asparagus or cherry tomatoes in season You can swap quinoa for brown rice or farro but adjust cook times accordingly
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Serving Suggestions
Serve everything warm right from the grill or try it at room temperature for a picnic style meal Feta and avocado are both optional but they add creaminess and extra flavor A handful of arugula or spinach under the bowl can stretch this recipe for a crowd
Cultural Wrap
Bowls like this have roots in Mediterranean cuisines where combining grains fresh vegetables and fish is a staple Nutrient dense salmon paired with herby dressing and grains echoes health focused traditions and delivers both comfort and nourishment
Common Recipe Questions
- → How can I ensure the salmon stays moist on the grill?
Pat the salmon dry, marinate it for up to 20 minutes, and grill over medium-high heat without overcooking. Watch for flakiness and use a thermometer for doneness.
- → Can I use a different grain instead of quinoa?
Yes, bulgur, brown rice, or couscous make great alternatives and will absorb the lemon-dill dressing beautifully.
- → Is it possible to roast vegetables instead of grilling them?
Certainly. Toss the vegetables in olive oil, salt, and pepper, then roast at 425°F (220°C) for 20-25 minutes until tender with slight char.
- → Which salmon type works best for this dish?
Wild-caught salmon offers richer flavor and better texture, but farmed works, too. Both skin-on or skinless fillets are suitable.
- → How can I store leftovers?
Keep components in separate airtight containers in the fridge for up to 2 days. Assemble and add dressing just before serving.
- → What garnishes add extra flavor or texture?
Crumbled feta, fresh parsley, lemon wedges, and avocado slices complement the bowl with saltiness, brightness, and creaminess.