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Healthy Make-Ahead Salmon and Quinoa Bowls with Lemon Tahini Dressing for Easy Meal Prep

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A simple, nutritious salmon and quinoa power bowl with a creamy lemon tahini dressing, perfect for quick meal prep and healthy eating.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on or off based on preference
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa (170 g), rinsed well
  • 2 cups water or low-sodium vegetable broth (470 ml)
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup shredded red cabbage
  • 1/4 cup fresh parsley or cilantro, chopped
  • 1 avocado, sliced (optional)
  • 1/4 cup toasted pumpkin seeds or sliced almonds
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 garlic clove, minced
  • 3–4 tablespoons water (to thin dressing)
  • Salt and pepper, to taste

Instructions

  1. Rinse 1 cup quinoa thoroughly under cold water to remove bitterness. Combine quinoa with 2 cups water or broth and a pinch of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
  2. Preheat oven to 400°F (200°C). Place salmon fillets on a parchment-lined baking sheet. Drizzle with 2 tablespoons olive oil and rub in 1 teaspoon smoked paprika, 1 teaspoon garlic powder, salt, and pepper. Roast for 12-15 minutes or until salmon flakes easily with a fork.
  3. In a small bowl, whisk together 1/4 cup tahini, 2 tablespoons fresh lemon juice, 1 tablespoon maple syrup or honey, minced garlic, and a pinch of salt and pepper. Slowly add 3-4 tablespoons water to thin the dressing to desired consistency.
  4. Halve cherry tomatoes, dice cucumber, shred red cabbage, and chop fresh parsley or cilantro. Slice avocado just before assembling to prevent browning.
  5. Divide cooked quinoa evenly into 4 bowls. Top each with roasted salmon, veggies, avocado slices, and a sprinkle of toasted pumpkin seeds or sliced almonds. Drizzle generously with lemon tahini dressing.
  6. Optional make-ahead: Store salmon, quinoa, and chopped veggies separately in airtight containers in the fridge. Dress and assemble bowls fresh when ready to eat, or assemble fully and keep dressing on the side to prevent sogginess.

Notes

Rinse quinoa well to remove bitterness. Pat salmon dry before seasoning for better sear. Whisk dressing slowly to avoid graininess. Dressing thickens in fridge but loosens with a splash of water. Store components separately for best freshness. Avoid overcooking salmon to keep it moist.

Nutrition

Keywords: salmon bowl, quinoa bowl, lemon tahini dressing, healthy meal prep, easy dinner, gluten-free, dairy-free, nutritious bowl

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