Description
A flavorful and healthy Spiced Salmon Bowl featuring perfectly seasoned salmon fillets served over fluffy quinoa with a refreshing cucumber dill salad. This Mediterranean-inspired dish is easy to prepare on the stovetop and makes a great meal prep option or a nutritious main course.
Ingredients
Scale
For the salmon:
- 4 salmon fillets (about 5–6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne (optional)
For the quinoa:
- 1 cup quinoa
- 2 cups water or vegetable broth
- Pinch of salt
For the cucumber dill salad:
- 1 large cucumber (thinly sliced)
- ¼ cup red onion (thinly sliced)
- 2 tablespoons fresh dill (chopped)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional toppings:
- Lemon wedges
- Plain Greek yogurt or tzatziki
- Avocado slices
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa, water or vegetable broth, and a pinch of salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Remove from heat and fluff the quinoa with a fork. Set aside.
- Prepare the cucumber salad: In a mixing bowl, combine the thinly sliced cucumber and red onion with chopped fresh dill. Drizzle in olive oil and lemon juice, then season with salt and pepper to taste. Toss everything gently to combine, then refrigerate the salad to chill while you cook the salmon.
- Cook the salmon: Pat the salmon fillets dry with a paper towel. In a small bowl, mix together smoked paprika, ground cumin, garlic powder, salt, black pepper, and cayenne (if using). Rub olive oil evenly over the salmon fillets, then coat both sides with the spice mixture. Heat a skillet over medium heat, then place the salmon fillets skin-side down. Cook for 4 to 5 minutes until the skin is crispy and the salmon is mostly cooked through. Flip the fillets and cook for another 2 to 3 minutes until the salmon is cooked through and golden on the outside.
- Assemble the bowls: Divide the cooked quinoa evenly among 4 bowls. Top each bowl with a salmon fillet and a generous scoop of the cucumber dill salad. Add any optional toppings such as lemon wedges, a dollop of plain Greek yogurt or tzatziki, and avocado slices. Serve immediately or enjoy chilled.
Notes
- This dish can be served warm or cold, making it ideal for meal prep and easy lunches or dinners throughout the week.
- To make a vegetarian version, substitute the salmon with grilled tofu or roasted chickpeas for protein.
- Use vegetable broth instead of water when cooking quinoa for extra flavor.
- Adjust cayenne pepper to control the spice level according to your preference.
