- Prep
- 15 min
- Cook
- 20 min
- Total time
- 35 min
- Yield
- 2 servings
- Difficulty
- Easy
- Calories
- 710 kcal
Quick summary
“This nutritious bowl combines salmon fillets roasted with paprika with a fluffy base of quinoa and fresh vegetables with avocado. The citrusy Dijon mustard dressing finishes the dish with light balance.”
What you need to know
- Fast baking in the oven: baking the salmon at 200 °C for 12 to 15 minutes keeps the fillet moist with a pink center.
- Perfect quinoa cooking: cooking in an exact proportion of liquid over low heat results in loose and tender grains.
- Lemon and mustard emulsion: mixing citrus juice with olive oil and Dijon provides acidity that cuts through the fish's fat.
Ingredients
Main
- units Salmon fillets (about 150g each), skinless
- tablespoon Extra virgin olive oil (for the salmon)
- teaspoon Sweet paprika
- taste Salt and black pepper
- cup Quinoa (white, red, or mixed)
- cup Water or low-sodium vegetable broth
- cups Mixed green leaves (spinach, arugula)
- unit Japanese cucumber, thinly sliced
- cup Cherry tomatoes, cut in half
- unit Avocado, sliced
- tablespoons Chopped chives or fresh dill
- tablespoon Fresh lemon juice
- teaspoon Dijon mustard
- teaspoon Honey (optional)
- taste Salt and black pepper (for the sauce)
Instructions
Principal
- Preheat the oven to 200°C. Season the salmon fillets with olive oil, paprika, salt, and pepper. Place on a lined baking sheet and bake for 12-15 minutes, or until the salmon is cooked and flakes easily.
- While the salmon roasts, prepare the quinoa. Rinse the quinoa well under running water. In a pot, add the quinoa and water or broth. Bring to a boil, then reduce heat, cover, and cook for 15 minutes, or until all the water is absorbed. Turn off the heat and let rest for 5 minutes, then fluff the grains with a fork.
- For the dressing, in a small bowl, combine the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper. Whisk vigorously with a fork until emulsified. The most important tip is to taste and adjust the seasoning according to your palate.
- To assemble the bowls, divide the mixed green leaves between two large bowls. Add half of the cooked quinoa, cucumber, cherry tomato, and avocado to each bowl.
- Place a baked salmon fillet over each bowl. Drizzle with the prepared lemon and herb sauce and finish by sprinkling with chopped chives or fresh dill. Serve immediately and enjoy every nutritious bite.
Chef's tips
- Wash the quinoa well under running water before cooking to remove bitter saponin residues from the grain husk.
- Slice the avocado moments before serving to preserve the light green pulp without it darkening in contact with the air.
- Pour the citrus dressing over the still-warm quinoa so the grains absorb the seasonings deeply.
Variations
- Crunchy touch of seeds: finish the bowl by sprinkling pumpkin seeds or black sesame seeds toasted in the skillet.
- Mango addition: add cubes of firm ripe mango alongside the cherry tomatoes for a sweet and sour contrast.
- Grilled salmon on the griddle: sear the fillets in a hot skillet for 4 minutes per side instead of baking.
Substitutions
- Salmon fillet: substitute with salmon trout fillets, grilled chicken breast in strips, or firm tofu cubes.
- Quinoa grains: use cooked brown rice, wheat berries, or pearl barley keeping the rest of the salad.
- Spinach and arugula leaves: swap for fresh baby watercress, chopped romaine lettuce, or tender collard greens leaves.
How to store
Store the roasted fillets and the quinoa with vegetables in separate closed containers in the refrigerator for up to 2 days. Add the fresh avocado and citrus vinaigrette only at the time of consumption.
Can it be frozen?
Freeze only the roasted salmon and cooked quinoa without the vegetables in airtight containers for up to 1 month. Do not freeze the assembled bowl with avocado, leaves, and tomatoes, as they will spoil during thawing.
What to serve with
Serve with crispy whole wheat pita toast, traditional chickpea hummus with olive oil, or a comforting cup of Japanese jasmine-scented green tea.
Frequently asked questions
What is the function of honey in the lemon sauce?
The half teaspoon of honey serves only to soften the penetrating acidity of the Dijon mustard and lemon juice, rounding out the vinaigrette.
Can I substitute the water for the quinoa with homemade broth?
Yes, cooking the quinoa in homemade vegetable or fish stock adds additional aromatic notes without changing the cooking time.
Can the bowl be consumed cold at lunch?
Yes, both quinoa and salmon go very well at room temperature or chilled, being an excellent functional option for lunch boxes.
How to know if the oven-baked salmon is done?
Press the top of the fillet lightly with a fork: the pink slices should begin to separate gently with an opaque and juicy interior.
