Anti Inflammatory Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is a powerhouse of color, texture, and flavor — fluffy quinoa topped with caramelized sweet potato, charred broccoli, creamy avocado, and a perfectly seared salmon fillet with crispy skin. Every single ingredient here earns its place, and together they make a meal that genuinely looks as good as it tastes. The real star is the turmeric-ginger dressing, whisked together with fresh lemon juice, garlic, and a touch of honey — bright, warming, and just a little bit addictive. Salmon is one of the most well-known sources of omega-3 fatty acids, and pairing it with turmeric and ginger — two of the most studied roots in the wellness world — makes this bowl a natural fit for anyone eating with inflammation in mind. Roasting the sweet potato and broccoli at high heat brings out their natural sweetness and gives you those lightly charred edges that make vegetables genuinely craveable. This recipe serves four, so it's ideal for a weeknight dinner where everyone at the table can feel good about what's on the menu. Clean ingredients, zero shortcuts, and a dressing that ties everything together — this one is going into regular rotation.
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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
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 1.8 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 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.
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