BHA & BHT Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
Bright, nourishing, and built entirely from whole ingredients you can trust, this salmon bowl is the kind of meal that makes clean eating feel genuinely exciting rather than like a compromise. Every component — from the fluffy quinoa to the caramelized sweet potato and charred broccoli — is made from scratch, so there are no packaged shortcuts hiding synthetic preservatives like BHA or BHT anywhere on the ingredient list. The real star is the turmeric-ginger dressing, whisked together from fresh lemon juice, grated ginger, honey, garlic, and olive oil — bold, golden, and completely free of the stabilizers that sneak into so many bottled dressings. Pan-searing the salmon skin-side down gives you that irresistible crispy skin without any processed coatings or marinades, just good seasoning and a hot skillet. Creamy avocado slices round out the bowl with healthy fat and a cooling contrast to the warm roasted vegetables underneath. It's the kind of recipe that works equally well for a weeknight dinner or meal prep, and every bite is as clean as it looks.
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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
- 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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