Let me tell you about my absolute favorite weeknight hero – this salmon and quinoa bowl with roasted vegetables. It’s one of those magical meals that somehow feels indulgent while being crazy healthy. I first fell in love with this combo when I needed something quick after work that wouldn’t leave me reaching for snacks an hour later. The flaky salmon, nutty quinoa, and caramelized veggies come together perfectly every time. My husband calls it my “power bowl” because I just glow after eating it (okay, maybe that’s the omega-3s talking). What I love most is that the roasting does all the work – just toss everything on a sheet pan while the quinoa cooks and bam, you’ve got a complete balanced dinner ready faster than takeout would arrive!
Why You’ll Love This Salmon and Quinoa Bowl with Roasted Vegetables
Listen, I know what you’re thinking – “Another healthy bowl recipe?” But trust me, this one’s different. Here’s why it’s become my go-to at least twice a week:
- Crazy quick – From fridge to table in 35 minutes flat. The oven does most of the work while you sip wine (or, you know, fold laundry).
- Packed with goodness – Between the omega-3s in salmon and complete protein in quinoa, your body will thank you. My trainer actually high-fived me when I told her about this meal.
- Endlessly customizable – Out of broccoli? Toss in zucchini. Not feeling carrots? Bell peppers work magic. I’ve even used sweet potatoes when I needed comfort food vibes.
- Meal prep superstar – The components keep beautifully for 3 days. I make double batches every Sunday and suddenly I’m that annoyingly prepared person at work with the fancy lunches.
Seriously, this bowl checks all the boxes – fast, healthy, flexible, and delicious. What’s not to love?
Ingredients for Salmon and Quinoa Bowl with Roasted Vegetables
Okay, let’s gather our goodies! I’ve learned over countless bowls that quality ingredients make all the difference here. Don’t worry – nothing fancy, just fresh, simple stuff. We’ll break it down so you can see exactly what goes where.
For the Salmon
- 2 salmon fillets (about 6 oz each) – skin-on keeps them juicy, but skinless works too if that’s your jam
- 1 tbsp olive oil – the good stuff! It makes that nice golden crust
- 1/2 tsp salt – I use kosher because it sticks better
- 1/4 tsp black pepper – freshly ground if you’ve got it
For the Quinoa
- 1 cup quinoa – rinsed well (trust me, don’t skip this or it’ll taste bitter)
- 2 cups water – or vegetable broth for extra flavor
- 1/4 tsp salt – just enough to wake up the quinoa’s nutty taste
For the Roasted Vegetables
- 1 cup broccoli florets – chop them bite-sized so they roast evenly
- 1 cup carrots, sliced – I do coins about 1/4″ thick
- 1 tbsp olive oil – same bottle as the salmon because I’m lazy like that
- 1/4 tsp salt + 1/4 tsp black pepper – the dynamic duo of seasoning
See? Nothing crazy required. Just imagine all these simple ingredients turning into something magical together. I’m getting hungry just thinking about it!
How to Make Salmon and Quinoa Bowl with Roasted Vegetables
Alright, let’s get cooking! This is where the magic happens – turning those simple ingredients into a restaurant-worthy bowl that’ll make you feel like a kitchen rockstar. I’ve made this so many times I could probably do it in my sleep, but I’ll walk you through each step so yours turns out perfect.
1. Preheat and Prep
First things first – crank that oven to 400°F (200°C). While it’s heating up, line your baking sheet with parchment paper. (Life hack: This saves so much cleanup time later!) I like to use a big half-sheet pan so everything has room to breathe – nobody likes steamed veggies when we’re going for roasted perfection.
2. Veggie Time
Toss your broccoli and carrots with that glorious olive oil, salt, and pepper. I use my hands to really get in there – you want every little floret and carrot coin coated. Spread them out on one side of the baking sheet in a single layer. Crowding is the enemy of crispy edges!
3. Salmon Prep
Now for the star of the show – the salmon! Pat those fillets dry with a paper towel (this helps them get nice and golden instead of steaming). Place them skin-side down on the other side of the baking sheet. Drizzle with olive oil and season with salt and pepper. Pro tip: If you want extra flavor, check out this easy baked salmon recipe with lemon and dill for inspiration!
4. Roast Away
Pop that loaded baking sheet in the oven for 15-20 minutes. You’ll know it’s done when the salmon flakes easily with a fork (about 125°F internal temp if you’re fancy with a thermometer) and the veggies have those beautiful caramelized edges. My perfect timing is usually right at 18 minutes, but ovens vary so keep an eye on it.
5. Quinoa Magic
While the oven works its magic, let’s tackle the quinoa. Rinse it under cold water in a fine mesh strainer – this removes the natural coating that can make it taste bitter. Combine it with water and salt in a saucepan, bring to a boil, then reduce heat to low, cover, and let it simmer for 15 minutes. After that, take it off the heat but leave it covered for 5 more minutes – this steaming step makes it perfectly fluffy.
6. Assembly Time
Fluff that quinoa with a fork (so satisfying!) and divide it between two bowls. Top with your gorgeous roasted salmon and those crispy-tender veggies. I like to arrange everything pretty because we eat with our eyes first, but honestly, it’ll taste amazing no matter how you pile it in!
And there you have it – a complete, healthy, delicious meal in about the time it takes to watch an episode of your favorite show. The first time I made this, I couldn’t believe something so simple could taste so good. Now it’s my secret weapon for busy nights when I want to feel like I’ve got my life together. Enjoy!
Tips for the Perfect Salmon and Quinoa Bowl
After making this bowl more times than I can count, I’ve picked up some game-changing tricks that take it from good to “oh my goodness, did I really make this?” Here are my can’t-live-without tips:
Pat that salmon dry! I know it seems like an extra step, but trust me – taking 10 seconds to blot the fillets with a paper towel makes all the difference. Dry salmon gets beautifully golden instead of steaming in its own moisture. My first attempt without drying? Let’s just say it was more poached than roasted.
Fluff your quinoa like you mean it. That final 5 minutes off heat with the lid on is magic, but don’t stop there. Use a fork to gently fluff it up – no smushing! This keeps it light and airy instead of gummy. I pretend I’m giving my quinoa a fancy salon blowout.
Drizzle with personality. While delicious plain, a squeeze of lemon or drizzle of tahini takes this bowl next-level. My current obsession? A quick mix of lemon juice, olive oil, and a pinch of garlic powder. It’s like a flavor party in your mouth!
Parchment paper is your BFF. I resisted this for years (why waste the paper?), but now I’ll never roast without it. Cleanup takes seconds, and nothing sticks. Bonus: You can reuse the same sheet for multiple batches if you’re meal prepping!
These little touches might seem small, but they add up to a bowl that’ll have you feeling like a gourmet chef. Now go forth and make magic!
Variations for Your Salmon and Quinoa Bowl
Oh, you know I can’t leave well enough alone! Once you’ve mastered the basic salmon and quinoa bowl, it’s time to play with flavors. Here are my favorite twists that keep this meal exciting week after week:
Change up your veggies: Swap broccoli for zucchini coins (roast them just 10 minutes though!) or try colorful bell peppers. I’m obsessed with Brussels sprouts in this bowl – they crisp up beautifully and add this amazing nutty flavor.
Quinoa alternatives: Brown rice works wonderfully if you’re out of quinoa. My friend swears by farro for extra chewiness. For lower-carb days, I’ll use cauliflower rice roasted with the veggies – just add it halfway through cooking.
Fun add-ons: Crumble some feta over the top for salty goodness, or slice up an avocado (add it fresh when serving). One of my best versions included kalamata olives and a dollop of tzatziki – it was like a Greek vacation in bowl form!
The beauty of this salmon and quinoa bowl is how adaptable it is. As long as you’ve got that flaky salmon and your favorite grains and veggies, you can create a whole world of flavors. Each variation feels like a brand new meal!
Serving Suggestions for Salmon and Quinoa Bowl
Honestly? This salmon and quinoa bowl is a whole meal by itself, but sometimes I can’t resist adding a little something extra. If I’m feeling fancy, a simple arugula salad with lemon dressing makes the perfect fresh side. For cozy nights, I’ll warm up some crusty garlic bread (because carbs make everything better). When the weather turns chilly, a light lemony soup turns this bowl into restaurant-worthy comfort food. But no shame if you just dive into the glorious bowl solo – I’ve definitely done that more times than I can count!
Storage and Reheating Instructions
Okay, let’s talk leftovers because honestly? This salmon and quinoa bowl might save your week! I’ve learned the hard way how to keep everything tasting fresh – the key is storing components separately. Here’s my foolproof system:
Once cooled, pack the quinoa, veggies, and salmon in their own airtight containers. They’ll keep beautifully in the fridge for 3 days. When reheating, do the salmon separately (and gently!) – I either microwave it at 50% power for 30-second bursts or warm it in a 300°F oven with a splash of water to keep it moist. The quinoa and veggies can take more heat – just add a teaspoon of water before microwaving to fluff them back to life.
Pro tip: The salmon is actually amazing cold the next day on a salad if you don’t feel like reheating. My lunchbox just got way more exciting!
Nutritional Information
Now, I’m no nutritionist (though I play one in my kitchen), but here’s the scoop on what you’re getting in each glorious bowl. Remember, these values are estimates – your actual numbers might vary based on exact ingredients and portion sizes. But hey, we’re all about balance here!
Each serving of this salmon and quinoa bowl packs about:
- 450 calories – Just right for a satisfying meal
- 35g protein – Thanks to our salmon and quinoa dream team
- 45g carbs – The good kind from whole grains and veggies
- 15g fat – Mostly the heart-healthy kind from salmon and olive oil
Plus, you’re getting a bonus round of fiber, vitamins, and those magical omega-3s. Not bad for something that tastes this good, right? Just don’t ask me about the bowl I added extra avocado to – some numbers are better left unknown!
Frequently Asked Questions
Can I use frozen salmon for this bowl?
Absolutely! I use frozen salmon all the time when fresh isn’t available. Just be sure to thaw it completely in the fridge overnight first. Pat it extra dry before seasoning – frozen fish tends to release more moisture. Fun fact: Frozen salmon is often flash-frozen right on the boat, so it can actually be fresher than what’s sitting at your fish counter!
How do I meal prep this salmon and quinoa bowl?
You’re speaking my language! Here’s my Sunday ritual: I roast a big batch of veggies and cook a double portion of quinoa. I keep the components separate in containers – trust me, it prevents sogginess. The salmon I’ll cook fresh when ready to eat, but if you must prep it, store it separately and reheat gently. This system keeps everything fresh for 3-4 days. Check out this chicken quinoa bowl recipe for more meal prep inspo!
Can I make this bowl vegan?
Yes, and it’s delicious! My vegan friends rave about the tofu version. Just swap the salmon for extra-firm tofu pressed and cubed (roast at 400°F for 20 mins, flipping halfway). You’ll still get that great protein punch from the quinoa. Sometimes I’ll add chickpeas too for extra texture. The veggies and quinoa base are already plant-based perfection!
What other grains work besides quinoa?
Oh, the possibilities! Brown rice is my go-to sub when I’m out of quinoa. Farro adds a wonderful chewy texture, though you’ll need to adjust cooking time. For a lighter option, cauliflower rice (just roast it with the veggies) works surprisingly well. My rule? Whatever grain you choose, just make sure it’s something you love – you’ll be eating a lot of it in this bowl!
Salmon and Quinoa Bowl with Roasted Vegetables
Ingredients
Equipment
Method
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the broccoli and carrots with olive oil, salt, and pepper. Spread them on one side of the baking sheet.
- Place the salmon fillets on the other side of the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast in the oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
- While the salmon and vegetables roast, cook the quinoa. Rinse the quinoa under cold water, then combine it with water and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.
- Fluff the quinoa with a fork. Divide it between two bowls, then top with roasted salmon and vegetables.