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These Salmon Quinoa Bowls have quite a few ingredients, but don’t let that scare you! It’s still very easy and not too time consuming to make. 

If you aren’t feeling a salad, this salmon marinade is delicious and could definitely be used with a different side dish if you choose. 

The dressing here is also delicious, but if you’re not feeling up to making it a smile olive oil and balsamic would work great too. 

And when you go to source your salmon, make sure you’re looking for something that’s wild and NOT farm raised. The Wild Alaskan Sockeye Salmon from Butcher Box is our favorite. 

We hope you enjoy this light refreshing meal as much as we did!

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Salmon Quinoa Bowls

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Servings 4

Ingredients
  

Salmon

  • 1 lb Salmon
  • 1 Orange, Juiced
  • 1 tbsp Olive Oil
  • 1 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 2 tbsp Honey
  • 1 tsp Dijon Mustard

Salad

  • 4 oz Chopped Arugula
  • 1 cup Cooked Quinoa
  • 1 bunch Asparagus, chopped
  • 1 Red Bell Pepper, Chopped
  • 1/2 Red Onion, Diced
  • 1 bunch Green Onion, Chopped
  • 2 Zucchini, Diced

Dressing

  • 2 tbsp Fresh Basil, Chopped
  • 2 tbsp Fresh Parsley, Chopped
  • 1 tbsp Apple Cider Vinegar
  • 1 tsp Lemon Juice
  • 2 tbsp Honey
  • 1/4 cup Olive Oil
  • 1 Orange, Juiced

Instructions
 

  • In a bowl, mix together all of the ingredients listed under "salmon", except for the salmon. Once mixed, cover the salmon with the marinade and let it sit for 1-4 hours.
  • After the salmon marinades, preheat the oven to 400 degrees and bake for 15 minutes or until the salmon reaches an internal temperature of 145d degrees.
  • While the salmon is baking, place all chopped veggies and cooked quinoa in a bowl.
  • Make the dressing by combining all listed ingredients.
  • Once the salmon is cooked, add it to the bowl with your veggies and top it with your dressing. Enjoy!