Lemon Herb Salmon Bowl

A fresh, nourishing bowl with lemon-herb salmon, quinoa, and colorful vegetables.

INGREDIENTS

(4 servings)

Salmon

  • 4 salmon fillets (5–6 oz each)

  • 2 tbsp olive oil

  • 1 lemon, zest + juice

  • 2 garlic cloves, minced

  • 1 tsp Dijon mustard

  • 1 tsp honey (optional)

  • 1 tsp dried oregano

  • 1 tsp fresh parsley, chopped

  • Salt and black pepper, to taste

Bowl

  • 2 cups cooked quinoa

  • 2 cups baby spinach

  • 1 cup cherry tomatoes, halved

  • 1 cup cucumber, diced

  • 1 avocado, sliced

  • ½ cup shredded carrots

  • Lemon wedges, for serving

METHOD

Preheat oven to 400°F (200°C).

  • Whisk together olive oil, lemon zest, lemon juice, garlic, Dijon, honey, oregano, parsley, salt, and pepper.

  • Brush the salmon with the marinade and bake for 12–15 minutes, or until it flakes easily.

  • While the salmon cooks, prepare the quinoa and vegetables.

  • Divide quinoa among four bowls.

  • Arrange spinach, tomatoes, cucumber, carrots, and avocado around the bowl.

  • Top with the roasted salmon.

  • Spoon any remaining pan juices over the salmon and finish with fresh lemon wedges.

WHY IT NOURISHES

This bowl delivers high-quality protein, heart-healthy omega-3 fats, fiber-rich quinoa, and colorful vegetables packed with vitamins and antioxidants. It offers balanced energy that keeps you satisfied while supporting overall wellness.

MAKE IT YOUR WAY

Protein: Swap salmon for shrimp, chicken, tofu, or tempeh.
Grain: Use brown rice or farro instead of quinoa.
Greens: Swap spinach for arugula, kale, or mixed greens.
Vegetables: Use whatever you have—roasted peppers, zucchini, cucumber, carrots, or tomatoes all work.

CAROLINA’S KITCHEN TIP

Store the salmon, quinoa, and vegetables separately. Add avocado and fresh lemon just before serving for the best texture and flavor.

Fresh at the end makes the bowl feel newly made.

MEAL PREP & STORAGE

Prep the quinoa and vegetables ahead and store them separately in airtight containers in the refrigerator. Cook the salmon ahead if needed and refrigerate for up to 3 days.

Assemble the bowl when ready to eat, adding the avocado and fresh lemon just before serving for the best texture and flavor.