Almond Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is a vibrant, satisfying meal that layers fluffy quinoa, caramelized sweet potato, charred broccoli, and crispy-skinned salmon — all tied together with a bright turmeric-ginger dressing that you'll want to put on everything. The dressing comes together with olive oil, fresh lemon juice, grated ginger, honey, and garlic, so every ingredient is straightforward and easy to verify. For anyone navigating nut-free eating, bowls like this can be surprisingly tricky at restaurants where almond-based dressings or garnishes sneak in uninvited — making a homemade version like this a genuinely smart move. The salmon gets seared skin-side down until the skin is shatteringly crisp, then finished just until it flakes, which means you're getting restaurant-quality texture without any mystery ingredients. Creamy avocado slices add richness that rounds out the whole bowl beautifully. It's the kind of weeknight dinner that looks impressive enough for company but is completely approachable to pull off at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 2 cups water
- ¼ tsp salt
For the roasted vegetables
- 1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
- 2 cups broccoli florets
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the salmon
- 4 salmon fillets (5–6 oz each), skin-on
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp honey
- 1 clove garlic, finely minced
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced
- 2 tbsp sesame seeds, dry-roasted (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
- 2
While the quinoa cooks, spread the sweet potato cubes on one half of a large rimmed baking sheet. Toss with 1 tbsp of the olive oil, 1/8 tsp salt, and 1/8 tsp black pepper. Roast for 15 minutes, until the edges begin to color.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!