Grilled Salmon Power Bowls (Printable)

Vibrant bowls with grilled salmon, quinoa, avocado, and citrus dressing for a nourishing lunch or dinner.

# Ingredient List:

→ Salmon

01 - 4 salmon fillets (5.3 oz each), skin removed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Quinoa

06 - 1 cup quinoa, rinsed
07 - 2 cups water
08 - 1/4 teaspoon salt

→ Bowl Toppings

09 - 2 ripe avocados, sliced
10 - 1 cup cherry tomatoes, halved
11 - 1 cup baby spinach or mixed greens
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup toasted pumpkin seeds
14 - 1/4 cup fresh cilantro, chopped (optional)

→ Citrus Dressing

15 - 3 tablespoons fresh orange juice
16 - 2 tablespoons fresh lime juice
17 - 2 tablespoons extra-virgin olive oil
18 - 1 teaspoon honey or maple syrup
19 - 1 garlic clove, minced
20 - 1/4 teaspoon Dijon mustard
21 - Pinch of sea salt
22 - Pinch of black pepper

# Steps:

01 - In a saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Fluff with a fork and set aside.
02 - Brush salmon fillets with olive oil, then season evenly with salt, pepper, and smoked paprika.
03 - Preheat a grill or grill pan over medium-high heat. Grill salmon for 3-4 minutes per side until opaque and cooked through. Remove from heat and let rest briefly.
04 - In a small bowl, whisk together orange juice, lime juice, extra-virgin olive oil, honey, minced garlic, Dijon mustard, salt, and pepper until well combined.
05 - Divide cooked quinoa among 4 serving bowls. Top each with grilled salmon, avocado slices, cherry tomatoes, spinach, red onion, pumpkin seeds, and fresh cilantro.
06 - Drizzle citrus dressing over each bowl immediately before serving.

# Expert Advice:

01 -
  • It comes together in just 35 minutes, making it perfect for weeknight dinners when you want something that feels special without the stress.
  • The contrast of temperatures and textures keeps every bite interesting, from the warm quinoa to the creamy avocado and crispy pumpkin seeds.
02 -
  • Don't drizzle the dressing until you're ready to eat, or your greens will wilt and the bowl becomes sad in texture even if it still tastes good.
  • Overcrowding the grill pan or grill will lower the temperature and give you steamed salmon instead of seared salmon, so give each fillet its own space.
03 -
  • Buy pre-rinsed quinoa if you can find it, since the rinsing step is genuinely necessary but also genuinely annoying and this small shortcut makes the recipe actually happen more often.
  • If your avocados aren't quite ripe, gently warm them in your hands for a minute before slicing to make them easier to work with without getting mushy.
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