Saved recipe

Lemon-dill salmon quinoa bowls

Name: Lemon-dill salmon quinoa bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 cup quinoa, rinsed; 2 salmon fillets (about 5-6 oz each), patted dry; 1 medium sweet potato, cut into 1/2-inch cubes; 2 packed cups baby spinach; 1 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/2 cup Greek yogurt; 1 lemon, zested and juiced; 2 tbsp fresh dill, chopped; 1 garlic clove, finely grated; 2 tbsp olive oil, divided; 1/2 tsp kosher salt, plus more to taste; Black pepper, to taste

Quick salmon and quinoa bowls with roasted sweet potato, fresh cucumber-tomato salad, and a tangy lemon-yogurt dill sauce.

30 min

2 servings

Easy

From your kitchen

Built around what you have

Used in this recipe

salmon fillet
sweet potato
baby spinach
cherry tomatoes
Greek yogurt
lemon
fresh dill
garlic
quinoa
cucumber

Ingredients

1 cup quinoa, rinsed
2 salmon fillets (about 5-6 oz each), patted dry
1 medium sweet potato, cut into 1/2-inch cubes
2 packed cups baby spinach
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/2 cup Greek yogurt
1 lemon, zested and juiced
2 tbsp fresh dill, chopped
1 garlic clove, finely grated
2 tbsp olive oil, divided
1/2 tsp kosher salt, plus more to taste
Black pepper, to taste

Steps

Cook quinoa in a small pot with 2 cups water and 1/4 tsp salt; cover, simmer until tender, then rest off heat.
Toss sweet potato with 1 tbsp olive oil, 1/4 tsp salt, and pepper; spread on a sheet pan and roast at 450 °F until browned and tender.
Season salmon with salt and pepper; push sweet potatoes to one side, add salmon to the pan, and roast until just cooked through.
Stir yogurt with lemon zest, 1 tbsp lemon juice, dill, garlic, a pinch of salt, and pepper; thin with a splash of water if needed.
Toss cucumber and cherry tomatoes with a squeeze of lemon juice, 1 tsp olive oil, and a pinch of salt.
Divide quinoa into bowls, top with spinach, sweet potato, and salmon, then spoon on sauce and finish with the cucumber-tomato salad.

Approximate nutrition

Per serving

Estimated from recipe quantities

650kcal

Protein42g

Carbs66g

Fat25g

Fiber10g

Chef tip

For the juiciest salmon, pull it when it flakes at the edges but is still slightly translucent in the center; it will finish cooking as it rests.

Budget

Use frozen salmon if cheaper and buy dill in a small bunch; quinoa and sweet potato keep costs steady.

Cleanup

Line the sheet pan with foil or parchment and use the quinoa pot to mix the sauce after transferring quinoa to bowls.

Use-up

Use lemon zest plus juice for maximum flavor; store extra sauce up to 3 days and use leftover quinoa for lunch salads.

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