Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Loved this dish! The green goddess dressing is wonderful- I used nonfat greek yogurt instead of sour cream and also grilled the salmon. It was still quite delicious and a hit with our dinner guests. A great summer meal. Thanks!
Just did this recipe with mixed rice (since this is what we have at hand), it so so good, my kids went for double sauce!
Just made this for my family and it is a total hit! So fresh, light and satisfying!! Awesome summer dish!
Hi Jen,
Could I use sashimi salmon instead of cooked salmon? I am making this recipe for a brunch I have this Saturday.
Thanks
Mich
I don’t see any reason why that wouldn’t work. Hope everyone enjoys!
Hi Jenn, just curious about the herbs for the dressing. Is is 1/4 c. total or 1/4 of each? I think it’s probable 1/4 total but checking. Thanks!
You’re right — it’s 1/4 cup total. Hope you enjoy!
Fantastic. and easy
Combination of the marinade and the sauce is delicious
Not a cucumber in the house. I substituted edamame and corn
Oh my – sooooo good and sooooo easy to prepare! Quinoa is my new favorite! I am looking forward to more of these Whole Foods recipes – who knew they could be so filling and satisfying! I’m doing something new every week and my husband is thrilled and so am I – THANK YOU JENN! Paulette
Made this tonight and it was a hit with my family. The green goddess dressing is soo delicious!
Even my 2 year old loved it and went back for more!
Thanks for the recipe. It was delicious. Your green goddess dressing was a hit with my husband! The only thing I changed was I cooked salmon in air fryer and added edamame beans.
This is a delicious, fresh and healthy one dish meal that my whole family loved. We all licked our bowls clean (and dipped a baguette in leftover green goddess sauce). My teen son – who usually is more a fan of Chipotle and pizza – said it was a perfect combination of flavors and textures, and the rest of us agreed! Thanks for helping to kick off our year on a healthy and delicious note!
Has anyone tried this with rice noodles instead of quinoa?