Salmon Quinoa Bowl With Tahini Dressing Recipe
A healthy and flavorful Salmon Quinoa Bowl featuring oven-roasted vegetables and tender baked salmon, served with a creamy homemade tahini dressing. This balanced meal combines protein, fiber-rich quinoa, and fresh herbs for a delicious and nutritious dish perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
Salmon and Vegetables
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 2 pieces of salmon fillets, fresh (about 4–6 ounces each)
- 2 cups broccoli florets (or other vegetables of choice)
- 1 large bell pepper, cored and chopped (or other vegetables of choice)
- 1 Tbsp olive oil, divided
- Salt and pepper, to taste
Tahini Dressing
- 1/4 cup tahini
- 1 Tbsp olive oil
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 2 cloves garlic
- 3 Tbsp lemon juice
- 1/2 tsp maple syrup
- 2 Tbsp hot water (adjust as needed for consistency)
- Salt and pepper, to taste
Instructions
- Prep and Oven Preheating: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper. While the oven heats, chop your selected vegetables into smaller, even pieces for roasting.
- Cook Quinoa: If using dry quinoa, rinse and cook it according to package instructions. For 1/3 cup dry quinoa, use just under 2/3 cup water. Bring to a boil, then simmer covered until water is absorbed and quinoa is fluffy. Set aside.
- Roast Vegetables: Place the chopped vegetables on the prepared baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Toss to coat evenly and spread them out in a single layer. Roast in the oven for 15 minutes.
- Prepare Tahini Dressing: While the vegetables roast, combine tahini, olive oil, parsley, dill, garlic, lemon juice, maple syrup, and hot water in a food processor or blender. Blend until smooth, adding more water as needed to reach your desired consistency. Season with salt and pepper to taste.
- Add Salmon to Oven: After 15 minutes, remove the baking sheet from the oven. Make space beside the vegetables and place the salmon fillets on the sheet. Brush the salmon with the remaining olive oil and season with salt and pepper. Return to the oven and bake for an additional 12-15 minutes, depending on salmon thickness and preferred doneness.
- Finish Roasting: Once the salmon is cooked through and tender and the vegetables are fork-tender and lightly browned, remove the baking sheet from the oven.
- Assemble Bowls: Divide the cooked quinoa between two bowls. Top each with roasted vegetables and a piece of baked salmon. Drizzle generously with the tahini dressing and serve immediately. Enjoy your nutritious and flavorful meal!
Notes
- You can substitute broccoli and bell pepper with any preferred vegetables such as zucchini, carrots, or asparagus.
- Adjust the hot water in the tahini sauce to achieve your preferred dressing consistency.
- Ensure salmon is cooked to your desired level; thicker fillets may require additional baking time.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: salmon quinoa bowl, tahini dressing, healthy dinner, baked salmon, roasted vegetables, Mediterranean bowl, gluten free recipe
