Grilled Salmon Quinoa Bowl (Print-Friendly Version)

Salmon fillet, grilled vegetables, and quinoa come together in a colorful bowl with fresh lemon-dill dressing.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets (approximately 170 g each), skin-on or skinless, 2.5–4 cm thick
02 - 2 tablespoons (30 ml) extra virgin olive oil
03 - 1 tablespoon (15 ml) freshly squeezed lemon juice
04 - 1 teaspoon (2 g) dried dill or 1 tablespoon (3 g) fresh dill, chopped
05 - 2 garlic cloves, minced
06 - 0.5 teaspoon (2.5 g) sea salt, or to taste
07 - 0.25 teaspoon (1 g) freshly ground black pepper

→ For the Quinoa

08 - 1 cup (180 g) uncooked quinoa, rinsed
09 - 2 cups (480 ml) water or vegetable broth

→ For the Grilled Vegetables

10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 zucchini, sliced into 1.25 cm rounds
13 - 1 red onion, cut into wedges
14 - 1 tablespoon (15 ml) olive oil
15 - Salt and black pepper, to taste

→ For the Lemon-Dill Dressing

16 - 0.25 cup (60 ml) extra virgin olive oil
17 - 2 tablespoons (30 ml) freshly squeezed lemon juice
18 - 1 tablespoon (3 g) fresh dill, chopped, or 1 teaspoon (2 g) dried dill
19 - 1 garlic clove, minced
20 - 0.5 teaspoon (2.5 g) Dijon mustard
21 - Salt and black pepper, to taste

→ Optional Garnishes

22 - Fresh parsley, chopped
23 - Lemon wedges
24 - Feta cheese, crumbled
25 - Avocado slices

# How to Make It:

01 - Rinse quinoa thoroughly under cold running water using a fine-mesh sieve to remove bitterness. Combine the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, let stand for 5 minutes, then fluff with a fork and set aside.
02 - Pat salmon fillets dry with paper towels. Whisk olive oil, lemon juice, dill, minced garlic, sea salt, and black pepper in a small bowl. Place salmon fillets in a shallow dish or resealable bag, coat with the marinade, and let sit at room temperature for 15–20 minutes while preparing vegetables and preheating the grill. If marinating longer, refrigerate, then bring to room temperature before grilling.
03 - Preheat grill or grill pan to medium-high heat (190–230°C). Toss sliced bell peppers, zucchini, and red onion wedges with olive oil, salt, and pepper in a large bowl until coated. Lightly oil grill grates. Arrange vegetables in a single layer, grilling in batches if needed. Grill each side for 4–6 minutes until tender-crisp and charred. Remove vegetables and set aside.
04 - Ensure grill grates are clean and oiled. Remove salmon from marinade and let excess drip off, discarding the marinade. Place fillets on grill, skin-side down if applicable. Grill each side for 4–6 minutes, adjusting for thickness and desired doneness. Salmon is done when it flakes easily and reaches 57–63°C internal temperature. Remove from grill and let rest for several minutes.
05 - While salmon is resting, whisk extra virgin olive oil, lemon juice, dill, minced garlic, Dijon mustard, salt, and black pepper in a small bowl or jar until emulsified. Adjust seasoning to taste.
06 - Divide warm quinoa among four serving bowls. Arrange grilled vegetables alongside quinoa. Add a grilled salmon fillet to each bowl. Drizzle with lemon-dill dressing and garnish with fresh parsley, lemon wedges, crumbled feta, or avocado slices as desired. Serve immediately.

# Additional Tips:

01 - Wild-caught salmon offers superior flavor and is rich in omega-3 fatty acids.
02 - Leftover bowls can be stored refrigerated and served cold or gently reheated.

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