Description
Nutritious Salmon Avocado Power Bowl featuring perfectly cooked salmon, creamy avocado, vibrant fresh vegetables, and protein-rich quinoa, all topped with zesty lemon dressing. This meal prep-friendly recipe delivers complete nutrition in one beautiful bowl. Gluten-free, dairy-free, and ready in 25 minutes.
Ingredients
FOR THE SALMON:
4 salmon fillets (6 oz each), skin-on or skinless
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
Fresh lemon juice
FOR THE BOWL BASE:
2 cups cooked quinoa (or brown rice, farro, cauliflower rice)
2 ripe avocados, sliced
4 cups mixed greens (spinach, arugula, spring mix)
1 cup cherry tomatoes, halved
1 cucumber, diced
1 cup shredded carrots
½ cup edamame, shelled and cooked
2 green onions, sliced
Optional: radishes, corn, bell peppers
FOR THE DRESSING:
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey or maple syrup
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions
1. Cook quinoa according to package directions and let cool slightly while preparing other components.
2. Remove salmon from refrigerator 15 minutes before cooking. Pat completely dry with paper towels.
3. Mix garlic powder, smoked paprika, salt, and pepper. Season salmon generously on both sides.
4. FOR PAN-SEARED: Heat 2 tablespoons olive oil in large skillet over medium-high heat. Place salmon skin-side down, cook undisturbed 4-5 minutes until crispy. Flip and cook 3-4 minutes more.
5. FOR OVEN-BAKED: Place seasoned salmon on parchment-lined baking sheet. Bake at 400°F for 12-15 minutes until flaky.
6. Check doneness: Insert thermometer into thickest part—should read 145°F. Fish should flake easily with fork.
7. While salmon cooks, prepare vegetables: halve tomatoes, dice cucumber, shred carrots, slice green onions.
8. Make dressing: Whisk together olive oil, lemon juice, honey, Dijon mustard, minced garlic, salt, and pepper in small bowl.
9. Slice avocados just before assembly.
10. Assemble bowls: Divide quinoa among 4 large bowls. Top with mixed greens.
11. Arrange tomatoes, cucumber, carrots, edamame, and other vegetables in sections around bowl.
12. Place one cooked salmon fillet on each bowl. Fan avocado slices alongside salmon.
13. Drizzle dressing over everything. Garnish with green onions and lemon wedges.
14. Serve immediately and enjoy!
Notes
Store components separately for meal prep—salmon and grains last 3-4 days, vegetables 4-5 days.
Slice avocado fresh when assembling or toss with lemon juice to prevent browning.
Don’t overcook salmon—remove at 140-145°F; carryover cooking completes the process.
Let salmon sit at room temperature 15 minutes before cooking for even heat distribution.
Wild-caught Alaskan salmon offers superior flavor and nutrition.
For keto/low-carb, replace quinoa with cauliflower rice and double the avocado.
Reheat salmon gently for 30-45 seconds or enjoy cold.
Customize vegetables based on season and preference.
Pack dressing separately for meal prep to prevent soggy bowls.
This recipe is naturally gluten-free and dairy-free.
- Prep Time: 15
- Cook Time: 10
- Category: Main Dish
- Method: Pan-Seared or Baking
- Cuisine: American, Healthy
Nutrition
- Serving Size: 1 complete bowl
- Calories: 585
- Sugar: 8g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 42g
- Cholesterol: 95mg
Keywords: salmon avocado bowl, power bowl, healthy salmon recipe, meal prep, gluten-free