Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing

Tested & Perfected Recipes

This roasted salmon quinoa bowl with green goddess dressing is loaded with protein, healthy fats, and fiber.

My friend Meghan Punda, a nurse practitioner and holistic nutritionist who focuses on women’s health issues, like balancing hormones and healing the gut, asked me to develop a recipe for her Nourished + Well community – something seasonal, nutrient-dense, whole foods based, and (of course!) delicious. Using the supergrain quinoa as my building block, I came up with this roasted salmon bowl with creamy avocado, crispy cucumber and green goddess dressing. It’s loaded with protein, healthy fats, and fiber, and it’s easy to make on a busy weeknight, too. The quinoa and dressing can be made ahead of time, and the salmon cooks in just 10 minutes!

Feel free to swap out the quinoa for other healthy grains, like bulgur, brown rice, or whole wheat couscous, and vary the vegetables based on what you have on hand. Just don’t skip the luscious green goddess dressing to pull it all together.

What You’ll Need To Make Roasted Salmon Quinoa Bowls

Step-by-Step Instructions

Grease a foil-lined baking sheet with 1 tablespoon of the oil. Season the salmon with 1/2 teaspoon salt and several grinds of pepper. Place the salmon on the greased baking sheet and drizzle with another tablespoon of the oil.

salmon on baking sheet

Roast for about 10 minutes, or until the salmon is just cooked through.

roasted salmon

While the salmon roasts, toss the quinoa with the remaining two tablespoons oil.

tossing quinoa with 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.

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If you’re interested in learning more about balancing and healing your body through holistic nutrition, check out Nourished + Well and follow Meghan here.

Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing

This roasted salmon quinoa bowl with green goddess dressing is loaded with protein, healthy fats, and fiber.

Servings: 4
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes, plus plus 15 minutes to make the dressing

Ingredients

  • 1/4 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
  • 1/4 cup chopped fresh herbs, like chives, basil, tarragon, or parsley, for serving (optional)
  • Green goddess dressing
  • 1 lemon, cut into wedges, for serving

Instructions

  1. Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-inch baking sheet with aluminum foil.
  2. Grease the foil-lined baking sheet with 1 tablespoon of the oil. Season the salmon with 1/2 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.
  3. Meanwhile, toss the cooked quinoa with the remaining 2 tablespoons of oil.
  4. 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.
  5. 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 1/2 teaspoon of salt to the cooking water.

Nutrition Information

Powered by Edamam

  • 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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Reviews & Comments

  • Outstanding dish!! And the bonus is that I was left with some green goddess dressing that I used the next day as a dipping sauce with some crudités. It was the perfect appetizer!

    • — Lyne H. on June 22, 2021
    • Reply
  • If preparing the quinoa in advance, is it reheated before serving?

    • — Audrey on June 12, 2021
    • Reply
    • I think that’s really personal preference, but if you’re not going to reheat it, I would bring it to room temperature (you really can’t go wrong here however you go).

      • — Jenn on June 12, 2021
      • Reply
  • This is a winner. The simplicity of the bowl ingredients with the yummy green goddess dressing are the perfect combination. We did grill our salmon with a soy/brown sugar glaze. Just love this and look forward to using it as a base recipe all summer! Thank you Jenn for another great recipe.

    • — Kate on May 26, 2021
    • Reply
  • Is the calorie and fat on the recipe correct – they seem really high for what looks like a healthy recipe?

    • — Tricia on May 25, 2021
    • Reply
    • Hi Tricia, I just double-checked the numbers and they are correct.

      • — Jenn on May 26, 2021
      • Reply
  • So delicious! The whole family enjoyed this one so much we planted our own herb garden so that we’d always have the herbs needed to make that Goddress Dressing! Thank you for my new go-to salmon meal!

    • — Adrienne on May 22, 2021
    • Reply
  • The salmon quinoa bowls were fantastic and were even a hit with the kids, which is saying something! I loved all the flavors—fresh, satisfying and delicious!

    • — Sarah on May 20, 2021
    • Reply
  • I was SUPER excited to see another grain bowl recipe on OUAC. And as usual Jenn does not disappoint – a gold star recipe. I prepped all of this over the weekend minus the avocado and threw the salmon on the grill right before dinner since we prefer it that way. We had enough for leftovers for lunch the next day and ate it with cold salmon – just as delicious. I have learned to double the sauce in Jenn’s recipes because I invariably want more! I’m so glad I made extra of the green goddess dressing as I’ve been using it all week – over chopped salad, over roasted veggies.

    • — Elizabeth S Norian on May 20, 2021
    • Reply
  • Should the salmon be warm along with the quinoa when served? I would like to prep beforehand but was wondering. It sounds amazing and I want to make tonight for a light dinner! Can’t wait!
    By the way, we love your recipes, Jenn. I have been asked so many times by my family when they like a recipe I prepare, if it’s one of yours- it more than likely is :)))
    Thank you again. You are a wonderful chef we can all aspire to try and emulate :))))

    • — peggy on May 20, 2021
    • Reply
    • So glad your family likes the recipes!! The salmon should be warm or room temperature.

      • — Jenn on May 20, 2021
      • Reply
  • This looks soooooo delish! Question on the quinoa – in the ingredient list, it says 1 cup of quinoa. Is that 1 cup uncooked? Because in the serving instructions I think I read that each plate gets a cup of quinoa… this is one of those questions I feel dumb asking because it should be a no-brainer, but before I overthink myself into a complete flurry, I thought I’d ask. Just to be 100% certain…

    • — Mindy T. on May 20, 2021
    • Reply
    • Not a silly question! The 1 cup of quinoa specified in the ingredients is uncooked. Once you cook it, you’ll have enough for 4 servings of about 1 cup each. Hope that clarifies and that you enjoy!

      • — Jenn on May 20, 2021
      • Reply
  • Delicious! This is the perfect spring/summer dinner. The green goddess dressing was flavorful and is delicious on the salmon. Also, unbelievably little time to prepare and can be done in advance (except cutting the avocado). We will be making this often. Thanks.

    • — lori Solon on May 20, 2021
    • Reply
  • This was SO good! The dressing really makes it fabulous. Leftover dressing was great on a simple green salad during the week. I will definitely make this again. So light and refreshing!

    • — Julie P on May 20, 2021
    • Reply
  • Made this tonight. Whole family enjoyed it. Super tasty. My teenage daughter who complains when I make salmon asked for more salmon! Total winner!!! Highly recommend.

    • — Stephanie Blum on May 20, 2021
    • Reply
  • Healthy and delicious! I used a regular cucumber and green onions I have growing in my yard. This recipe is a winner.

    • — Suzon on May 19, 2021
    • Reply
  • My daughter made this fabulous recipe for dinner tonight !!! Delicious !!! She added kale to the mix also which is a great way to get your greens in an make it even more nutritious and delicious. Thanks for your many amazing recipes. We make many over and over again and this is another one we will be making many times !

    • — Nancy on May 17, 2021
    • Reply
  • This was a huge hit in my house! Restaurant quality!

    • — Debbie Kleinbord on May 16, 2021
    • Reply
  • Wow! Nice light dinner.

    • — Valerie Haddad on May 15, 2021
    • Reply
  • Wow! Lovely dinner in jig time. And I had everything ready to put together after a lovely happy hour on our outside patio!! I can’t WAIT to get your new cookbook. Thank you Jen.

    • — Judi on May 15, 2021
    • Reply
  • Wow. We made this and everyone in the family (including the picky eaters and those with very high standards) were wolfing it down. They couldn’t help but repeatedly say how delicious it was. This was one of my first times making quinoa so I was a bit nervous so made sure to thoroughly rise it at first and cook according to the directions (it was very simple on the stovetop.) The dressing is amazingly delicious. I didn’t have several of the fresh herbs so I used a nice handful of basil (I didn’t have the tarragon or parsley on hand) and it still really turned out wonderfully. It was very simple and easy to prepare and made for a healthy and delicious meal for the family. I also really liked that there was no sugar added anywhere including the dressing. Thanks so much for sharing this recipe, Jenn! It is a winner and I plan to make it over and over again!

    • — CAMom2021 on May 15, 2021
    • Reply
  • I’d like to make this recipe but my daughter is allergic to eggs in the mayo. Can you suggest a different dressing that would work with the dish? Thanks!

    • — Bev on May 13, 2021
    • Reply
    • Hi Bev, You could replace the regular mayo in the dressing with an eggless variety. Hope that helps!

      • — Jenn on May 14, 2021
      • Reply
  • Perfect for this time of year as the weather warms up! I can’t wait to make this recipe! So fresh and vibrant! I am also excited to see your new book coming out later this year…Congratulations! Definitely on my must-buy list.

    glenda

    • — Glenda on May 13, 2021
    • Reply
    • 💗

      • — Jenn on May 14, 2021
      • Reply
  • This sounds right up my alley…I still have a bunch of your wonderful pesto sauce. Do you think that would work in place of the Green Goddess?

    • — Aimee K on May 13, 2021
    • Reply
    • Yep 🙂

      • — Jenn on May 13, 2021
      • Reply
  • This recipe looks amazing . For people with seafood allergies, what other protein would work well and still capture the delicious flavors ?

    • — Marion on May 13, 2021
    • Reply
  • Can a different protein be substituted? Perhaps boneless skinless chicken breast, or a different fish? My husband is a bit burned out on salmon. I’m hoping it’s temporary, because it’s my favorite fish, LOL.

    • — Mindy T. on May 13, 2021
    • Reply
    • Sure, Mindy — a different fish, shrimp, or chicken will work. Although if you go with chicken, I’d probably marinate and grill it using this recipe.

      • — Jenn on May 13, 2021
      • Reply
  • Could another grain be used instead of quinoa?

    • — mary on May 13, 2021
    • Reply
    • Sure, Mary — any grain will work.

      • — Jenn on May 13, 2021
      • Reply

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