Imagine a dinner that’s equal parts vibrant, nourishing, and so satisfying you won’t miss your favorite restaurant takeout. That’s exactly what you get with Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing. This dish is a dazzling combination of perfectly roasted salmon, fluffy quinoa, colorful veggies, and creamy avocado, all brought together with a punchy, herb-packed Green Goddess dressing. It’s the go-to meal I reach for when I want something hearty but wholesome, whether I’m impressing guests or just treating myself after a long day.

Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing Recipe - Recipe Image

Ingredients You’ll Need

The magic of these bowls lies in their simplicity: each ingredient is fresh, vibrant, and plays a starring role in both flavor and appearance. Let’s walk through what you’ll need – you’ll notice how the basics build a bowl that’s anything but boring.

Salmon Fillets: Use high-quality, fresh salmon for the juiciest, most flavorful results.
Olive Oil: Just a bit helps the salmon roast to tender perfection and adds a silky richness.
Salt and Black Pepper: Simple seasoning lets the fish’s natural flavor shine.
Quinoa: Nutty, protein-packed grains form a hearty, gluten-free base.
Water or Vegetable Broth: Cooking quinoa in broth amps up the savory notes.
Avocado: Sliced just before serving, it brings creamy texture and gorgeous color.
Cucumber: Thinly sliced cucumber offers crunch and refreshing coolness.
Cherry Tomatoes: These add a pop of sweetness and vibrant color to every bowl.
Mixed Greens or Baby Spinach: A leafy bed brightens things up and introduces a tender bite.
Fresh Dill: Chopped dill ties in aromatic, fresh flavors that dance with the salmon.
Greek Yogurt (for dressing): Offers a creamy tang without heaviness.
Mayonnaise (for dressing): Balances the tangy yogurt and adds smoothness.
Fresh Parsley, Chives, and Tarragon (for dressing): These herbs build the lush, green, signature flavor of the sauce.
Lemon Juice (for dressing): Lifts everything with a gentle brightness.
Garlic (for dressing): Adds a little kick and complexity.
Water (for dressing): Just enough to thin to your ideal drizzle consistency.

How to Make Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing

Step 1: Roast the Salmon

Preheat your oven to 400°F (200°C). Arrange the salmon fillets on a lined baking sheet. Drizzle them with olive oil and season with salt and pepper. Pop them in the oven and roast for 12 to 15 minutes – you’ll know they’re perfect when they flake easily with a fork and look irresistibly golden. Roasting is my favorite way to keep the salmon moist and tender but with a lovely, light crust.

Step 2: Cook the Quinoa

While the salmon roasts, turn your attention to the quinoa. Combine the rinsed quinoa and your choice of water or vegetable broth in a medium saucepan. Bring it to a boil, then reduce the heat and simmer, covered, for 15 minutes until the grains are tender and fluffy. Remove from heat and fluff with a fork to separate those lovely little grains. I always opt for vegetable broth if I have it on hand – it adds extra flavor with no extra effort.

Step 3: Make the Green Goddess Dressing

In a blender or food processor, combine Greek yogurt, mayonnaise, fresh parsley, chives, tarragon, lemon juice, a drizzle of olive oil, garlic, salt, and a splash of water to thin. Blend until you’ve got a creamy, emerald-green dressing that smells as lush as it looks. Add more water bit by bit to hit your ideal pourable consistency. This Green Goddess dressing is a real hero; it pulls double duty as a sauce and a dip for, well, pretty much everything!

Step 4: Prep and Layer the Veggies

Next, slice your avocado and cucumber, halve the cherry tomatoes, and roughly chop the mixed greens or baby spinach if necessary. Having your veggies prepped and at-the-ready means you can assemble your bowls in minutes once everything is cooked.

Step 5: Assemble the Bowls

Time to bring everything together! Scoop a hearty serving of quinoa into each bowl, then top with a generous handful of mixed greens. Arrange cucumber slices, cherry tomatoes, avocado slices, and a piece of roasted salmon on each one. Finish with a generous drizzle of Green Goddess dressing and a shower of fresh chopped dill. The colors should be as inviting as the flavors!

How to Serve Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing

Garnishes

I love to top these bowls with extra fresh dill, a sprinkle of flaky sea salt, and maybe even a handful of toasted seeds or nuts for a touch of crunch. Microradish or microgreens look especially pretty if you’re serving guests. Don’t forget that final swoosh of Green Goddess dressing – it makes everything sing.

Side Dishes

Since Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing are so balanced, simple sides work best. A crisp, citrusy slaw or a plate of grilled asparagus will round out the meal without overshadowing the main event. If you’re feeling bread-y, a slice of chewy sourdough goes a long way in sopping up stray bits of dressing.

Creative Ways to Present

There’s plenty of room to get playful with serving! Try arranging ingredients in colorful rows for a modern “bento box” vibe, or stack the salmon atop a rainbow-like veggie arrangement for drama. Mini versions in mason jars or small bistro bowls are perfect for brunch or parties. Let your artistic side go wild!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the salmon, quinoa, and veggies separately from the greens and dressing. Airtight containers keep everything fresh for up to two days in the fridge. This ensures the greens don’t wilt and the quinoa doesn’t go soggy.

Freezing

I don’t recommend freezing assembled bowls, but cooked salmon and quinoa both freeze beautifully. Store cooled salmon fillets and cooked quinoa in separate containers; they’ll keep well for up to a month. Thaw overnight in the fridge before enjoying again.

Reheating

For the best results, gently reheat salmon and quinoa in the microwave or in a covered skillet over low heat. Refresh the veggies and greens just before serving, and always add the Green Goddess dressing after everything is warm to bring the flavors back to life.

FAQs

Can I use a different fish for these bowls?

Absolutely! While the classic is Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing, any firm, flaky fish like trout or cod will work beautifully. Just adjust the roasting time based on thickness.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free, and none of the other ingredients contain gluten, so Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing are a perfect fit for anyone avoiding gluten.

Can I make the Green Goddess dressing dairy-free?

Definitely. Just swap the Greek yogurt for a dairy-free alternative or use all mayonnaise with a splash of lemon juice. The dressing will still be creamy and packed with fresh, herby flavor.

Are there make-ahead tips for busy weeknights?

You bet! Roast the salmon and cook the quinoa in advance, then store them in the fridge. Whip up the Green Goddess dressing up to three days ahead. Come dinner, all that’s left is a quick reheat and assembly for a dazzling bowl in minutes.

How can I add more crunch?

Try adding toasted pepitas, sunflower seeds, or chopped nuts right before serving. They’re not only tasty but also add a lovely contrasting texture to the creamy avocado and tender salmon.

Final Thoughts

If you’re searching for a showstopping, feel-good meal that’s as easy to make as it is stunning to look at, you’ll fall hard for Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing. Give this recipe a whirl and treat yourself to a bowl full of color, flavor, and pure joy any night of the week!

Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

Author: Emma
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Roasted Salmon Quinoa Bowls with Avocado, Cucumber & Green Goddess Dressing are a delicious and nutritious meal packed with protein, healthy fats, and fresh flavors. Perfect for a light and satisfying lunch or dinner.

Ingredients

Scale

Salmon:

4 salmon fillets (about 6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Quinoa:

1 cup quinoa, rinsed
2 cups water or vegetable broth

Additional Ingredients:

1 large avocado, sliced
1 cup cucumber, thinly sliced
1 cup cherry tomatoes, halved
2 cups mixed greens or baby spinach
1/4 cup fresh dill, chopped
For the Green Goddess Dressing:
1/2 cup Greek yogurt
1/4 cup mayonnaise
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
2 tablespoons water (as needed to thin)

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Instructions

Preheat oven: Preheat your oven to 400°F (200°C).
Roast Salmon: Place the salmon fillets on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 12-15 minutes until the salmon flakes easily with a fork.
Cook Quinoa: In a saucepan, combine quinoa and water/broth. Simmer for 15 minutes until tender. Fluff with a fork.
Make Dressing: Blend yogurt, mayo, herbs, lemon juice, olive oil, garlic, salt, and water until smooth.
Assemble Bowls: Divide quinoa among bowls, top with greens, cucumber, tomatoes, avocado, and salmon. Drizzle with dressing and garnish with dill.