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Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 41 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Description

This Spiced Salmon Bowl with Quinoa and Cucumber-Dill Salad is a vibrant, nutritious dish featuring perfectly seasoned salmon fillets atop fluffy quinoa, complemented by a refreshing cucumber and dill salad. Ideal for a healthy weeknight dinner, this bowl balances bold spices with light, fresh ingredients for a satisfying and wholesome meal.

Ingredients

Salmon

  • 4 salmon fillets (about 4-6 oz each)
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • Juice of 1/2 lemon

Quinoa

  • 1 cup quinoa (rinsed)
  • 2 cups water or vegetable broth
  • Salt to taste

Cucumber-Dill Salad

  • 1 cucumber (sliced thinly)
  • 1/2 red onion (thinly sliced)
  • 1/4 cup fresh dill (chopped)
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar (or lemon juice)
  • Salt and pepper to taste

Garnish

  • 1/4 avocado (sliced)
  • Lemon wedges
  • Fresh herbs (optional for garnish)

Instructions

  1. Prepare the Quinoa: Rinse 1 cup of quinoa under cold running water to remove any bitterness. In a medium saucepan, combine the quinoa with 2 cups of water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it rest covered.
  2. Season the Salmon: In a small bowl, mix together paprika, ground cumin, ground coriander, ground turmeric, garlic powder, salt, and pepper. Rub the salmon fillets with olive oil, then evenly coat them with the spice mixture. Squeeze juice of half a lemon over the fillets for added brightness.
  3. Cook the Salmon: Heat a skillet over medium-high heat and add a drizzle of olive oil. Place the salmon fillets skin-side down if applicable. Cook for about 4-5 minutes on each side or until the salmon is cooked through and has a slightly crispy crust. Remove from heat and let rest for a minute.
  4. Make the Cucumber-Dill Salad: In a bowl, combine thinly sliced cucumber, red onion, and fresh chopped dill. Toss with olive oil, white wine vinegar or lemon juice, salt, and pepper to taste. Mix gently to ensure flavors meld without bruising the vegetables.
  5. Assemble the Bowl: Divide the cooked quinoa evenly among four bowls. Top each quinoa portion with a salmon fillet. Add a generous serving of the cucumber-dill salad to each bowl. Garnish with sliced avocado, lemon wedges, and additional fresh herbs if desired.
  6. Serve: Serve the bowls warm, squeezing lemon wedges over the salmon and salad for extra zest. Enjoy this flavorful, balanced meal packed with protein, healthy fats, and fresh vegetables.

Notes

  • For a gluten-free version, ensure the vegetable broth is gluten-free or use water.
  • You can substitute the salmon with another firm fish or tofu for a different protein.
  • Adjust spices to taste if you prefer milder or spicier flavors.
  • Quinoa can be cooked ahead and stored refrigerated for up to 3 days.
  • Add a handful of greens such as spinach or arugula for extra nutrition.

Find it online: https://slsrecipes.com/spiced-salmon-bowl-with-quinoa-and-cucumber-dill-salad-recipe-2/