Brazil Nut Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is the kind of meal that looks like it took serious effort but comes together with a straightforward, well-organized cook — fluffy quinoa, caramelized sweet potato, charred broccoli, crispy-skinned salmon, and creamy avocado all landing in one gorgeous dish. The real star is the turmeric-ginger dressing, whisked together from lemon juice, fresh ginger, honey, and garlic, which ties every component together with a bright, warming kick. Packaged dressings and grain bowls can be a minefield when you're avoiding certain tree nuts, since they often sneak in through blended sauces or mixed-seed toppings — here, every single ingredient is straightforward and easy to verify. The salmon gets pan-seared skin-side down until genuinely crisp, then finished just until it flakes, so you're not dealing with dry, overcooked fish. Roasting the sweet potato and broccoli on the same sheet pan at a high temperature means you get those slightly charred, deeply savory edges that make vegetables actually exciting. Sliced avocado adds richness without any fuss, and optional sesame seeds and cilantro give you a little extra texture and freshness if you want them. It's a complete, satisfying meal that feels restaurant-worthy without a single ingredient you'd need to second-guess.
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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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