Grilled Salmon Power Bowls

Discover the ultimate balance of flavor and nutrition with these Grilled Salmon Power Bowls. This vibrant dish features perfectly grilled salmon fillets served over a base of fluffy quinoa and creamy avocado, all brought together with a zesty citrus dressing that makes it ideal for a wholesome lunch or dinner.

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The smoky paprika seasoning on the salmon pairs beautifully with the tangy notes of orange and lime in the dressing. Whether you are prepping meals for the week or serving a fresh family dinner, these bowls offer a restaurant-quality experience right at home.

Ingredients

For the Salmon:

• 4 salmon fillets (about 150 g each), skin removed
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp smoked paprika

For the Quinoa:

• 1 cup (180 g) quinoa, rinsed
• 2 cups (480 ml) water
• 1/4 tsp salt

For the Bowl Toppings:

• 2 ripe avocados, sliced
• 1 cup (150 g) cherry tomatoes, halved
• 1 cup (60 g) baby spinach or mixed greens
• 1/2 small red onion, thinly sliced
• 1/4 cup (25 g) toasted pumpkin seeds
• 1/4 cup (5 g) chopped fresh cilantro (optional)

For the Citrus Dressing:

• 3 tbsp fresh orange juice
• 2 tbsp fresh lime juice
• 2 tbsp extra-virgin olive oil
• 1 tsp honey or maple syrup
• 1 garlic clove, finely minced
• 1/4 tsp Dijon mustard
• Pinch of sea salt
• Pinch of black pepper

Instructions

1. Cook the Quinoa

In a saucepan, combine rinsed quinoa, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until water is absorbed. Fluff with a fork and set aside.

2. Prepare the Salmon

Brush salmon fillets with olive oil, then season with salt, pepper, and smoked paprika.

3. Grill the Salmon

Preheat a grill or grill pan over medium-high heat. Grill salmon for 3–4 minutes per side, or until opaque and just cooked through. Remove from heat and let rest.

4. Make the Citrus Dressing

In a small bowl, whisk together orange juice, lime juice, olive oil, honey, garlic, Dijon mustard, salt, and pepper until well combined.

5. Assemble the Bowls

Divide cooked quinoa among 4 bowls. Top each with grilled salmon, avocado slices, cherry tomatoes, spinach, red onion, pumpkin seeds, and cilantro.

6. Final Touch

Drizzle with citrus dressing just before serving.

Zusatztipps für die Zubereitung

For extra crunch, add sliced radishes or shredded carrots. Be sure to check your pumpkin seed packaging if nut allergies are a concern, as they may be processed with nuts.

Varianten und Anpassungen

Swap salmon for grilled tofu or chicken for variation. This recipe is naturally gluten-free and pescatarian, but the protein can be adjusted to suit your preference.

Serviervorschläge

This power bowl pairs well with a crisp Sauvignon Blanc or sparkling water with lime for a refreshing beverage option.

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Each serving of this Grilled Salmon Power Bowl provides 520 calories, with 35g of protein and 28g of healthy fats, making it a complete and satisfying meal.

Recipe FAQs

→ How do I cook quinoa perfectly for the bowl?

Simmer rinsed quinoa in salted water for 12–15 minutes until water is absorbed. Fluff with a fork before serving to keep it light and fluffy.

→ What is the best way to grill salmon evenly?

Preheat the grill to medium-high heat and grill salmon fillets 3–4 minutes per side until opaque and just cooked through, allowing the fish to rest briefly after cooking.

→ Can I substitute ingredients for dietary preferences?

Yes, grilled tofu or chicken can replace salmon for variation, and the dish naturally accommodates gluten-free and pescatarian diets.

→ How is the citrus dressing prepared for optimal flavor?

Whisk together fresh orange and lime juices with olive oil, honey, garlic, Dijon mustard, salt, and pepper until emulsified and balanced in tanginess and sweetness.

→ What toppings add texture to the bowl?

Adding toasted pumpkin seeds provides crunch, while cherry tomatoes, baby spinach, red onion, and cilantro contribute freshness and layered textures.