High-Protein Salmon and Quinoa Bowl Recipe (Ready in 30 Minutes!)

This high-protein salmon and quinoa bowl packs 40g of protein per serving! Easy weeknight dinner with flaky salmon, fluffy quinoa, and fresh veggies. Ready in just 30 minutes.

Are you looking for a healthy, satisfying meal that doesn’t skimp on flavor? This high-protein salmon and quinoa bowl is about to become your new weeknight hero! With perfectly seasoned salmon fillets, fluffy quinoa, and a rainbow of fresh vegetables, this dish delivers an impressive 40 grams of protein per serving.

What makes this recipe so special? It’s incredibly simple to make (just 30 minutes from start to finish!), packed with nutrients, and tastes like something you’d order at a fancy restaurant. Plus, it’s naturally gluten-free and loaded with omega-3 fatty acids that your body will thank you for.

Whether you’re meal prepping for the week or need a quick dinner solution, this high-protein salmon and quinoa recipe checks all the boxes. Let’s dive in!

Ingredients for High-Protein Salmon and Quinoa Bowl

How to Make High-Protein Salmon and Quinoa Bowls

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water until the water runs clear. In a medium saucepan, combine quinoa, chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once done, remove from heat and let it sit for 5 minutes before fluffing with a fork.

Step 2: Season the Salmon

While the quinoa cooks, pat your salmon fillets dry with paper towels. In a small bowl, mix olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Brush this mixture all over the salmon fillets, making sure to coat both sides.

Step 3: Cook the Salmon

Heat a large skillet over medium-high heat. Add the seasoned salmon fillets and cook for 4-5 minutes per side, depending on thickness. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. Don’t flip too early – let that beautiful golden crust form!

Step 4: Prepare the Vegetables

While the salmon cooks, prep your vegetables. Halve the cherry tomatoes, dice the cucumber, slice the avocado, and thinly slice the red onion. Having everything ready makes assembly a breeze.

Step 5: Assemble Your Bowls

Divide the cooked quinoa among four bowls. Top each with a handful of baby spinach, then add the cooked salmon fillet. Arrange the cherry tomatoes, cucumber, avocado, and red onion around the bowl. Sprinkle with crumbled feta cheese and serve with lemon wedges.

Recipe Notes and Tips

Salmon Selection: Wild-caught salmon has the best flavor, but farm-raised works too. Look for fillets that are firm and smell like the ocean, not “fishy.”

Quinoa Cooking Tip: Using chicken broth instead of water adds incredible flavor to the quinoa. Vegetable broth works great for a vegetarian version.

Make-Ahead Option: Cook the quinoa and salmon up to 2 days ahead. Store separately in the fridge and reheat gently before serving.

Storage: Assembled bowls keep in the fridge for up to 2 days. Store the avocado separately to prevent browning.

Protein Boost: Add a hard-boiled egg or some hemp seeds for even more protein!

Substitutions:

• Swap salmon for chicken breast or tofu
• Use brown rice instead of quinoa
• Try different vegetables like roasted sweet potato or bell peppers

Frequently Asked Questions

Can I use frozen salmon for this recipe?

Absolutely! Just make sure to thaw it completely first. Pat it extra dry with paper towels since frozen salmon tends to release more moisture.

How do I know when the salmon is cooked?

The salmon should flake easily with a fork and reach an internal temperature of 145°F. It should be opaque throughout with no translucent areas.

Can I make this recipe dairy-free?

Yes! Simply omit the feta cheese or substitute with avocado slices or a sprinkle of nutritional yeast for extra flavor.

What’s the best way to reheat leftover salmon?

Gently reheat in a 275°F oven for about 10 minutes, or use the microwave on 50% power to avoid overcooking.

Can I prep these bowls for meal prep?

Definitely! Cook the quinoa and salmon ahead of time. Store components separately and assemble when ready to eat. The assembled bowls stay fresh for 2-3 days.

Is this recipe gluten-free?

Yes! Quinoa is naturally gluten-free, making this perfect for anyone avoiding gluten.

How much protein is in each serving?

Each serving contains approximately 40 grams of protein – 35g from the salmon and 5g from the quinoa and other ingredients.

Can I grill the salmon instead?

Absolutely! Grill over medium-high heat for 4-6 minutes per side, depending on thickness. The cooking time remains the same.

Conclusion

This high-protein salmon and quinoa bowl proves that healthy eating doesn’t have to be boring or complicated. With its perfect balance of lean protein, whole grains, and fresh vegetables, it’s a complete meal that will keep you satisfied and energized.

The best part? Once you get the hang of this basic formula, you can customize it endlessly with your favorite vegetables, herbs, and seasonings. It’s like having a blank canvas for delicious, nutritious meals!

Ready to Try This Recipe?

I’d love to hear how your high-protein salmon and quinoa bowls turned out! Drop a comment below and let me know what vegetables you added or any tweaks you made to the recipe.

Don’t forget to snap a photo and share it on Instagram – tag me @[yourblogname] so I can see your beautiful creations! And if you loved this recipe, please share it with your friends and family. They’ll thank you for introducing them to their new favorite healthy dinner.

Happy cooking! 🐟🥗