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Lemon-Dill Salmon Quinoa Bowl with Crunchy Veg & Greek Yogurt Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 520
A fresh and nutritious bowl combining flaky salmon, fluffy quinoa, crisp vegetables, and a tangy yogurt sauce, perfect for a healthy lunch or dinner.

Ingredients

protein

  • 5 oz skin-on salmon fillet
  • 1/2 cup quinoa (dry)
  • 1 cup low-sodium vegetable broth or water

oil

  • 2 tsp extra-virgin olive oil
  • 1/2 medium lemon (zest and juice)
  • 1 tbsp fresh dill (chopped)
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

vegetables

  • 1/2 cup cucumber (diced)
  • 3/4 cup cherry tomatoes (halved)
  • 1 cup baby spinach

dairy & condiments

  • 1/4 cup plain nonfat Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp capers (optional, rinsed)
  • 1 tbsp pumpkin seeds (pepitas)

Instructions 

  • Cook quinoa in broth until fluffy, about 12–15 min. Fluff and set aside.
  • Mix yogurt, 1 tsp olive oil, lemon juice, lemon zest, Dijon, half the dill, salt, and pepper; set aside.
  • Pat salmon dry; rub with 1 tsp olive oil, garlic powder, salt, pepper, and remaining dill. Squeeze lemon juice over.
  • Cook salmon skin-side down in a skillet over medium 4–5 min, flip and cook 2–3 min until opaque. Rest 2 min, then flake or leave whole.
  • Combine spinach, warm quinoa, cucumber, tomatoes, and capers in a bowl. Top with salmon and pumpkin seeds. Drizzle with yogurt sauce and serve.

Notes

For extra flavor, add a squeeze of lemon or a sprinkle of additional dill before serving.
Calories: 520kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: Salmon