Salmon and Quinoa Power Bowl with Lemon Avocado Feta Salsa
This salmon and quinoa power bowl is a fresh, protein-rich meal that combines flaky roasted salmon, fluffy quinoa, crisp vegetables, and a zesty lemon avocado feta salsa. It’s a Mediterranean-meets-modern healthy bowl — hearty enough for dinner yet light and refreshing. The salsa ties everything together with creamy avocado, salty feta, and a bright citrus kick.
⏱ Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Salmon
4 salmon fillets (150–180 g each)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp dried oregano
Salt & black pepper to taste
Lemon wedges (for serving)
For the Quinoa Base
1 cup quinoa, rinsed
2 cups vegetable or chicken broth (for extra flavor)
1 tbsp olive oil
Pinch of salt
For the Lemon Avocado Feta Salsa
2 ripe avocados, diced
½ cup feta cheese, crumbled
1 small red onion, finely diced
1 cup cherry tomatoes, halved
2 tbsp fresh parsley or cilantro, chopped
Zest + juice of 1 large lemon
2 tbsp olive oil
Salt & black pepper to taste
Optional Bowl Additions
Baby spinach or arugula
Cucumber slices
Roasted chickpeas or steamed broccoli
Instructions
Step 1 – Cook the Quinoa
1. Rinse quinoa under cold water.
2. In a saucepan, heat olive oil, add quinoa, and toast for 1–2 minutes.
3. Add broth and a pinch of salt, bring to a boil, reduce heat, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
Step 2 – Roast the Salmon
1. Preheat oven to 200°C (400°F).
2. Place salmon fillets on a lined baking sheet. Drizzle with olive oil, sprinkle garlic powder, paprika, oregano, salt, and pepper.
3. Roast for 12–15 minutes, until salmon flakes easily with a fork.
Step 3 – Make the Salsa
1. In a bowl, gently toss avocado, feta, red onion, tomatoes, parsley, lemon zest, lemon juice, olive oil, salt, and pepper.
2. Keep refrigerated until ready to serve.
Step 4 – Assemble the Bowls
1. Divide quinoa among 4 bowls.
2. Add a handful of greens and any optional veggies.
3. Place a salmon fillet on top.
4. Spoon lemon avocado feta salsa generously over the salmon.
5. Serve with lemon wedges.
Notes & Tips
Grill Option: Instead of roasting, grill salmon for a smoky flavor.
Make-Ahead: Quinoa and salsa can be prepared 1 day in advance. Cook salmon fresh for best taste.
Protein Boost: Add a sprinkle of roasted chickpeas or nuts for extra crunch.
Vegan Swap: Replace salmon with roasted sweet potatoes or grilled tofu, skip feta or use vegan feta.
❓ Frequently asked questions FAQ
Q: Can I use brown rice instead of quinoa?
A: Yes, but cooking time will be longer (35–40 minutes).
Q: Can the salsa be stored?
A: Best eaten fresh (avocado browns quickly), but you can prep all other ingredients and add avocado before serving.
Q: What wine pairs with this dish?
A: A crisp Sauvignon Blanc, Pinot Grigio, or dry Rose pairs beautifully.
Nutrition information
Calories: 520 kcal
Protein: 39 g
Fat: 28 g
Saturated Fat: 7 g
Carbohydrates: 32 g
Fiber: 7 g
Sugars: 4 g
Sodium: 620 mg