Description
Flaky salmon, fluffy quinoa, and vibrant roasted vegetables drizzled with a zesty lemon herb dressing make these Lemon Herb Salmon Bowls a quick and easy, healthy weeknight meal.
Ingredients
Scale
- 2 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1/4 teaspoon salt
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Avocado slices
- Cherry tomatoes, halved
- Feta cheese, crumbled
- Lemon wedges
Instructions
- Prepare the Quinoa: Rinse the quinoa in a fine-mesh sieve under cold water for about a minute. In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Set aside.
- Prepare the Roasted Vegetables: Preheat oven to 400°F (200°C). Chop the bell peppers, zucchini, and red onion into bite-sized pieces. In a large bowl, toss the vegetables with olive oil, salt, black pepper, and dried oregano. Spread the seasoned vegetables in a single layer on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. Remove from oven and set aside.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, whisk together the olive oil, lemon juice, dried thyme, dried rosemary, garlic powder, salt, and black pepper. Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Cook the Salmon (Pan-Seared Method): Heat a large skillet over medium-high heat. Add a tablespoon of olive oil to the skillet. Once the oil is hot, carefully place the salmon fillets in the skillet, skin-side down if using skin-on fillets. Sear the salmon for 4-5 minutes per side, or until it is cooked through and flakes easily with a fork. If the salmon starts to brown too quickly, reduce the heat to medium.
- Cook the Salmon (Oven-Baked Method): Preheat your oven to 400°F (200°C). Place the marinated salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Rest the Salmon: Once the salmon is cooked, remove it from the skillet or oven and let it rest for a few minutes before serving.
- Prepare the Lemon Herb Dressing: In a small bowl, whisk together the olive oil, lemon juice, chopped fresh parsley, chopped fresh dill, minced garlic, salt, and black pepper. Whisk vigorously until well combined and emulsified. Taste and adjust seasonings as needed.
- Assemble the Bowls: Divide the cooked quinoa evenly among four bowls. Add the roasted vegetables to each bowl, arranging them around the quinoa. Place a salmon fillet on top of the quinoa and vegetables in each bowl. Drizzle the lemon herb dressing over each bowl. Top with avocado slices, halved cherry tomatoes, crumbled feta cheese, and lemon wedges, if desired. Serve immediately.
Notes
- Rinsing the quinoa is important to remove saponins, which can cause a bitter taste.
- Don’t overcrowd the baking sheet when roasting the vegetables, as this can cause them to steam instead of roast.
- You can adjust the cooking time for the salmon depending on the thickness of the fillets.
- Feel free to customize the toppings to your liking.
- The salmon can be cooked either in a pan or in the oven, depending on your preference.
- Prep Time: 25 minutes
- Cook Time: 35 minutes