Name: Salmon & Quinoa Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup quinoa (uncooked: light, fluffy, and our base babe.); 2 salmon fillets (around 6 oz each: the star. Skin-on for crispiness if you’re feeling fancy.); 1 avocado (sliced: creamy queen. Non-negotiable.); 1/2 red onion (thinly sliced: adds that little zing.); 1 cup cherry tomatoes (halved: because we love a juicy pop.); 1 cup cucumber (diced: cool and crunchy — balance, babe.); 2 tablespoons olive oil: for cooking and for that shine.; Fresh cilantro & lime juice: game-changers. Trust me.

Jump to Recipe Print Recipe

The Salmon & Quinoa Bowl That Low-Key Saved My Sanity

because your girl was this close to ordering takeout again

Listen, bestie… I wasn’t planning to cook anything remotely healthy. I swear. I was standing in front of the fridge with that tired stare — you know the one. The “Do I really want another microwave meal or should I pretend to have my life together today?” stare.
And then I saw it. That lonely salmon fillet from two days ago and the half-empty box of quinoa I never touched after that one Pinterest phase. Something clicked. I was like, “Okay babe, we’re doing this. We’re grown. We’re nourishing our bodies… and our taste buds.”

No lie, this Salmon & Quinoa Bowl came together out of desperation and a sprinkle of stubbornness. But when I took that first bite — the juicy salmon, the fluffy quinoa, the tangy dressing, the crunch from those veggies? Girl. I literally dropped my fork and whispered, “Wait… is this who I am now?”
And now I crave it. Obsession unlocked.

Why I Keep Coming Back to This Salmon & Quinoa Bowl

Here’s the thing: it makes me feel good. Not in a boring “I’m being healthy” way — but like, I’m treating myself like someone I actually care about. My best friend tried it once and immediately asked, “Can you meal prep this for me?” (Um, no. Make it yourself, babe.)
And once, I had friends coming over last-minute. No time for a big dinner — so I threw this bowl together with what I had, styled it with some extra avocado slices, and served it with lemonade. They thought I ordered it from a trendy café.

Honestly? This recipe makes me feel like the main character in a wellness rom-com. I love her.

What You’ll Need (your grocery love list)

Here’s the dream team that makes the magic happen. And girl — it’s all super easy to grab.

1 cup quinoa (uncooked): light, fluffy, and our base babe.
2 salmon fillets (around 6 oz each): the star. Skin-on for crispiness if you’re feeling fancy.
1 avocado, sliced: creamy queen. Non-negotiable.
1/2 red onion, thinly sliced: adds that little zing.
1 cup cherry tomatoes, halved: because we love a juicy pop.
1 cup cucumber, diced: cool and crunchy — balance, babe.
2 tablespoons olive oil: for cooking and for that shine.
Fresh cilantro & lime juice: game-changers. Trust me.

Maria’s pro tip: Squeeze the lime juice right onto the warm quinoa while it’s still fluffy — it soaks it up like a sponge and tastes like a vacation.

How to Make My Glow-Up Salmon Bowl

Step 1 – Cook the Quinoa Like a Chill Queen

Rinse 1 cup of quinoa (yes, rinse it — or it’ll taste like dirt, not drama). Boil it in 2 cups of water, then let it simmer, lid on, until it’s fluffy — about 15 mins. Turn off the heat and let it chill.
If it clumps? Fluff with a fork and pretend it didn’t happen.

Step 2 – Sear the Salmon Like You Mean It

Heat 1 tbsp olive oil in a pan. Pat the salmon dry (super important!), sprinkle salt + pepper, then cook skin-side down for 4-5 mins, flip, and finish for another 2-3 mins. It should flake when you touch it — not fall apart like your last situationship.
Oops moment: I once forgot the oil. Let’s just say… she didn’t slide off that pan gracefully. Don’t be me.

Step 3 – Chop It Like You’re on TV

While everything’s cooking, chop those veggies. Tomatoes, cucumbers, onions. Keep them colorful and messy. No pressure to be perfect — this bowl loves chaos.

Step 4 – Assemble Like a Goddess

Layer your quinoa, top with salmon, then pile on the veggies, avo slices, a sprinkle of chopped cilantro, and that glorious lime squeeze.
Need extra flair? Drizzle with more olive oil or a yogurt-lime sauce. You deserve it.

Maria’s Tricks That Take It Next-Level

Add a spoon of Greek yogurt + lime juice = a quick creamy dressing that slaps.
Swap in mango chunks instead of tomatoes for tropical vibes. I did it once… and I still think about it.
Serve it in a wide bowl and fan the avocado like you’re on Top Chef.
Make ahead tip? Cook the quinoa and salmon in bulk — build your bowls fresh each day. You’ll feel so adult.

FAQ (Stuff I Learned the Messy Way)

Can I use canned salmon?

Girl… you can. But it won’t give you that crispy edge or juicy flake. It’s like dating your ex. Functional, but not fabulous.

How long does it stay fresh?

Keep each part separate in the fridge and assemble when you’re ready. Quinoa + salmon last 3 days if you don’t snack on them at midnight like me.

What if I hate cilantro?

Then skip it, honey. Try fresh parsley or basil. The bowl won’t judge you — and neither will I.

Is this gluten-free?

Yup! Naturally GF and proud. Just double-check those spice blends if you’re using any extras.

Can I make it vegan?

Totally — ditch the salmon, load up on chickpeas, grilled tofu, or roasted sweet potatoes. Still dreamy.

Final Thoughts from Maria (and her messy kitchen)

Girl… if you’re still reading, I love you. We just made a bowl together and honestly? I feel like we both needed this. I hope you try it, tweak it, add hot sauce or hummus or whatever your soul is craving.

Don’t let the “healthy” part scare you — this bowl is about feeling good without giving up flavor or joy. Make it messy. Make it yours. And if you post it? Tag me, babe. I want to see your masterpiece.

Until the next mess, stay delicious.
With love,
Maria