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This bowl loaded with grilled salmon and quinoa is my top pick when I want something feel-good that’s still fun to eat. You get a little bit of everything—smoky fish, soft veggies, and warm grains—all tied together with lemony dill sauce. It’s colorful, filling, and feels like a treat whenever I make it.
Tried a bunch of veggie combos until this mix became my favorite fast dinner. My family asks for it a lot, even when it’s a hectic evening.
Tasty Ingredients
- Avocado slices: smooth and healthy, these are great for topping
- Feta cheese: buying a whole piece to crumble on top really boosts texture and taste, but you can skip it if you want
- Sea salt and black pepper: both crank up those flavors, fresh cracked is best
- Dijon mustard: adds tang in the dressing, pick the one you already love
- Red and yellow bell pepper: bold color with a nice sweet bite
- Olive oil: drizzle for grilling those veggies and salmon—choose a robust extra virgin for maximum flavor
- Zucchini: goes super tender on the grill, grab ones that are shiny
- Uncooked quinoa: a go-to for protein, be sure to rinse it so it’s not bitter
- Red onion: gets sweeter as it cooks and adds color
- Vegetable broth or water: use to cook your quinoa, broth is a bit more savory if you have it
- Salmon fillets: rich in omega 3s, wild caught is perfect for both taste and texture
- Garlic: punchy flavor that makes everything deeper, use big firm cloves
- Lemon juice: must use freshly squeezed for that zippy punch
- Lemon wedges: squeeze right before eating for brightness
- Fresh parsley: snip some on at the end, flat-leaf has lots of flavor
- Dill: both fresh or dried work, but add extra aroma either way
Easy Steps
- Get Everything Ready for Assembly:
- Spoon the fluffy quinoa into bowls first. Then add the grilled veggies. Lay the salmon on top. Drizzle the creamy dill dressing all over. Toss on some avocado, feta, parsley, and a squeeze of lemon. Always best served warm.
- Blend the Lemon Dill Sauce:
- As the salmon takes a quick break after grilling, grab a whisk and blend lemon juice, olive oil, garlic, dill, mustard, salt, and pepper. You want it creamy and bright. Taste and splash in more lemon or seasoning if you like.
- Grill Up That Salmon:
- Once your grill is going and the salmon’s had its soak in the marinade, pop them down, skin side if you’ve got it. Let them sizzle four to six minutes each side until they’re flaky with a fork and the skin comes loose easily. If the salmon sticks, let it grill one more minute.
- Grill the Veggies Next:
- While salmon is soaking up flavor, get grill or grill pan heated to medium high. Slice up peppers, zucchini, and onion. Mix with oil, salt, pepper. Spread out on grill. Give each piece four to six minutes per side so they get color and soften up. Might have to do two rounds so all the veggies fit.
- Let Salmon Soak Up Flavor:
- Blot salmon dry so it cooks up nicely, then bathe it in olive oil, lemon, dill, garlic, salt, and pepper. Make sure all sides are covered. Hang out at room temp for 15-20 minutes. If you need more time, stash in the fridge but warm it up before grilling.
- Start with Fluffy Quinoa:
- Put one cup uncooked quinoa in a fine strainer and rinse it under water to wash away bitterness. Drop it in a pot with two cups broth or water. Boil, drop heat low, cover and simmer for fifteen minutes. Let it sit another five, then gently fluff with a fork.
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I always look forward to the salmon, and I remember grilling extra pieces in the summer just so there were more for everyone. Fresh dill and lemon in the dressing gives that homemade kitchen vibe—you really don’t want to skip it!
Leftover Tips
Any leftover fish or veggies cool down fast and last in a sealed container in the fridge up to three days. Keep the sauce on the side until you eat so the bowl stays fresh. Double your quinoa batch too—it freezes awesome for grab-and-go lunches later.
Ingredient Swaps
No salmon? Use grilled shrimp or even marinated tofu instead. Add more veggies like asparagus or little tomatoes during their season. Swap quinoa with brown rice or farro, just remember cook times change.
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Serve It Up
You can eat this hot off the grill or let it cool and have it picnic style. Feta and avocado each bring a little creaminess, but use them if you want. Toss some arugula or spinach underneath to bulk it up for bigger groups.
Food Traditions
Bowls like these come from Mediterranean ways of piling grains, fish, and bright veggies together. That combo, plus herby dressing, matches their focus on food that's good for you and totally satisfying.
Frequently Asked Questions About Recipes
- → How do I keep the salmon juicy while grilling?
Dry the salmon with paper towels, let it soak in marinade up to 20 minutes, and cook it over medium-high heat but don't overdo it. Look for flaky fish and check with a thermometer so it doesn't dry out.
- → Is there another grain I can swap for the quinoa?
Totally. Go for couscous, brown rice, or bulgur instead. They're all great at picking up that lemon-dill punch, too.
- → Can I just bake the veggies instead of using a grill?
Sure can. Just coat them with olive oil and some salt and pepper. Pop them in the oven at 425°F (220°C) for 20-25 minutes. They'll get tender and a bit browned.
- → What's the best salmon to use here?
Wild salmon has bolder flavor and stays firmer, but farmed salmon works okay. You can use fillets with or without skin.
- → Any tips for storing leftovers?
Stash everything in different sealed containers in the fridge and it'll stay fresh up to 2 days. Put your bowl together and add the dressing when you're ready to eat.
- → What else can I sprinkle on top to boost taste or crunch?
Try feta crumbles, some fresh parsley, avocado chunks, or lemon wedges. They bring in salt, brightness, and that creamy vibe.