Breastfeeding Friendly Salmon Quinoa Bowl with Turmeric Ginger Dressing
Nourishing your body while nursing calls for meals that are genuinely satisfying, and this bowl delivers on every front. Salmon is one of the best sources of omega-3 fatty acids you can put on your plate, and pairing it with fluffy quinoa means you're getting complete protein and complex carbs in a single dish. The roasted sweet potato and broccoli add a generous hit of vitamins and fiber, while creamy avocado slices bring healthy fats that support both you and your baby. What really ties everything together is the turmeric-ginger dressing — bright with lemon juice, warming from fresh ginger, and subtly golden from turmeric, it makes the whole bowl feel like something you'd order at a restaurant. The salmon is pan-seared skin-side down until perfectly crisp, then finished to a safe internal temperature of 145°F, so there's no guesswork involved. Everything comes together in one oven sheet and one skillet, which means less cleanup on days when you're already running on little sleep. It's the kind of meal that feels indulgent but is quietly doing a lot of good work.
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!