Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing
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A simple, make-ahead-friendly salmon bowl that feels a little special—perfect for those nights when you want something wholesome but still really good.
These roasted salmon bowls are fresh, satisfying, and perfect for a busy weeknight. Quinoa makes a hearty base, topped with creamy avocado, crisp cucumber, and plenty of green goddess dressing. The salmon cooks in about 10 minutes, and you can get a head start by making the quinoa and dressing ahead.
Feel free to swap in other grains like brown rice, bulgur, or whole wheat couscous, and use whatever vegetables you have on hand. Just don’t skip the dressing—it’s what ties everything together.
“This is a delicious, fresh, and healthy one dish meal that my whole family loved.”
What You’ll Need To Make Roasted Salmon Quinoa Bowls
Step-by-Step Instructions
Step 1: Prep the salmon. Line a baking sheet with foil and brush with 1 tablespoon of the oil. Season the salmon with ½ teaspoon salt and a few grinds of pepper, then place it on the pan and drizzle with the remaining tablespoon of oil.
Step 2: Cook the salmon. Roast the fillets for about 10 minutes, or until they are just cooked through.
Step 3: Prep the quinoa. While the salmon cooks, toss the quinoa with the remaining oil so it’s lightly coated and flavorful.
Step 4: Assemble the bowls. Spoon about 1 cup of quinoa into each bowl. Top with a piece of roasted salmon, sliced cucumber, and diced avocado. Season the vegetables lightly with salt, then sprinkle with fresh herbs, if using. Serve with the green goddess dressing and lemon wedges.
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Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing
Wholesome and satisfying, these salmon quinoa bowls are packed with good-for-you ingredients and plenty of flavor.
Ingredients
- ¼ cup extra virgin olive oil, divided
- 4 (6-ounce) skinless salmon fillets
- 1 cup quinoa, cooked according to package instructions (see note), at room temperature
- Salt
- Freshly ground black pepper
- 1 small English or hothouse cucumber, seeded and thinly sliced
- 2 avocados, pitted and diced
- ¼ cup chopped fresh herbs, like chives, basil, tarragon, or parsley, for serving (optional)
- Green goddess dressing
- 1 lemon, cut into wedges, for serving
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with aluminum foil.
- Grease the foil-lined baking sheet with 1 tablespoon of the oil. Season the salmon with ½ teaspoon salt and several grinds of pepper. Place the salmon on the greased baking sheet and drizzle with another tablespoon of the oil. Roast for about 10 minutes, or until the salmon is just cooked through.
- Meanwhile, toss the cooked quinoa with the remaining 2 tablespoons of oil.
- Assemble the bowls: Spoon about 1 cup of quinoa into each bowl. Top each bowl with a piece of roasted salmon, sliced cucumbers, and diced avocado. Sprinkle the avocado and cucumbers with a little salt. Sprinkle with the fresh herbs, if using. Serve with the bowls with the green goddess dressing and lemon wedges.
- Note: Different brands of quinoa require different preparations and cooking times. I like Ancient Harvest quinoa, mostly for ease because it comes pre-washed and does not need to be rinsed prior to cooking (quinoa is coated with a bitter substance called saponin that needs to be rinsed off before cooking). For 1 cup of quinoa, add ½ teaspoon of salt to the cooking water.
Nutrition Information
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- Serving size: 4
- Calories: 804
- Fat: 54 g
- Saturated fat: 10 g
- Carbohydrates: 40 g
- Sugar: 2 g
- Fiber: 11 g
- Protein: 43 g
- Sodium: 693 mg
- Cholesterol: 94 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, I adore this recipe and was wondering if you think trying grilled shrimp instead of salmon would taste good. 🤔
Yes, I think shrimp would be great here – I’d love to hear what you think!
Made this last night and it was a huge hit! SO good especially with the green goddess dressing. Yum!!
This is a great dish -simple to prepare and serve, healthy, delicious. The star is the delicious green goddess recipe that is linked. I have loved the green goddess recipe but now I love it even more. We dislike sour cream so I have used store bought Greek yogurt instead. Now I make yogurt (regular and Greek) at home. I used my homemade yogurt and, wow, the green goddess was even more delicious with the fresh yogurt. Also, we were out of quinoa so I used barley and it was good with the dish. Thanks for the great recipes.
Hi Jenn, pardon the ignorance, but it there any ‘real’ difference between the quinoa you used and the tr-color kind? Difference in cook or flavor? Or is it truly just a color thing. Thanks.
Hi Doug, that’s not an ignorant question at all! I believe tricolor quinoa has a slightly nuttier, earthier flavor. I hope you enjoy the bowls if you make them.
Incredibly easy and quick to make. I used buttermilk ranch dressing instead of green goddess because that’s what I had on hand, but will try green goddess next time. I also pan fried the salmon rather than roasting because I needed to get dinner on the table ASAP.