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Zesty Lemon Herb Grilled Salmon Bowls Recipe

Zesty Lemon Herb Grilled Salmon Bowls Recipe
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★★★★★

4.9 from 12 reviews

Zesty Lemon Herb Grilled Salmon Bowls combine tender, juicy salmon fillets marinated in fresh herbs and lemon with a wholesome base of quinoa or rice, surrounded by vibrant vegetables like spinach, cucumber, cherry tomatoes, and creamy avocado. Finished with a tangy lemon herb dressing and optional feta and olives, this dish is a fresh, flavorful, and nutritious meal perfect for lunch or dinner.

Ingredients

Scale

For the Salmon Marinade

  • 4 salmon fillets (about 6 ounces each)
  • 2 tablespoons olive oil
  • Juice of 2 fresh lemons
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 3 cloves garlic, minced
  • Salt and pepper to taste

For the Grain Base

  • 1 cup quinoa or rice (your choice)
  • 2 cups vegetable broth or water (for cooking quinoa or rice)

For the Vegetables

  • 2 cups fresh spinach
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced

For the Lemon Herb Dressing

  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup

Optional Garnish

  • Crumbled feta cheese
  • Olives

Instructions

  1. Marinate the Salmon: In a bowl, whisk together olive oil, lemon juice, dill, parsley, minced garlic, salt, and pepper. Place the salmon fillets in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.
  2. Cook the Quinoa or Rice: Rinse quinoa under cold water to remove bitterness. In a saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until all liquid is absorbed. If using rice, follow package instructions for cooking time accordingly.
  3. Prepare the Vegetables: While the grains are cooking, wash and chop the spinach, dice the cucumber, and halve the cherry tomatoes. Set all aside to assemble later.
  4. Grill the Salmon: Preheat a grill or grill pan over medium-high heat. Remove the salmon from the marinade and grill for 4–5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.
  5. Assemble the Bowls: Fluff the cooked quinoa or rice with a fork and divide evenly among four bowls. Top each bowl with fresh spinach, diced cucumber, cherry tomatoes, and avocado slices. Place a grilled salmon fillet on top of each bowl.
  6. Make the Lemon Herb Dressing: In a small bowl, whisk together additional lemon juice, olive oil, Dijon mustard, and honey or maple syrup until well combined. Drizzle the dressing over the assembled bowls for extra flavor.
  7. Serve and Enjoy: Garnish with crumbled feta cheese and olives if using, and serve immediately to enjoy this fresh, healthy, and satisfying meal.

Notes

  • Marinate the salmon for at least 30 minutes but no longer than 1 hour to avoid breaking down the fish texture.
  • Quinoa is a great gluten-free alternative to rice and adds extra protein and fiber.
  • You can substitute spinach with kale or arugula depending on preference.
  • For a vegan option, omit the salmon and feta cheese and replace with grilled tofu or chickpeas.
  • Adjust salt and pepper to your taste, especially if using feta, which is salty.
  • Leftover bowls can be stored covered in the refrigerator for up to 2 days but are best served fresh.

Nutrition

Keywords: Salmon bowl, grilled salmon, lemon herb salmon, quinoa bowl, healthy salmon recipe, summer salmon recipe, grilled fish bowl, fresh salmon meal

Find it online: https://todayquickmeals.com/zesty-lemon-herb-grilled-salmon-bowls-recipe/