Cashew Free Salmon Quinoa Bowl with Turmeric Ginger Dressing

Total time55 min

Prep time20 min

Cook time35 min

Cashew Free Salmon Quinoa Bowl with Turmeric Ginger Dressing

Bowls like this one hit every note — tender flaked salmon, fluffy quinoa, caramelized sweet potato, charred broccoli, and creamy avocado all in one satisfying meal. The real star is the turmeric-ginger dressing, a bright, zippy blend of fresh lemon juice, grated ginger, honey, and garlic that ties everything together without relying on any nut-based ingredients. For anyone navigating cashew allergies, pre-made dressings and restaurant grain bowls can be a minefield of hidden cashew cream or blended nut bases — this one is built entirely from pantry staples and fresh produce, so you know exactly what's in it. The salmon gets a proper sear, skin-side down in a hot skillet, giving you that irresistibly crispy skin with a moist, flaky interior that's hard to beat. Roasting the sweet potato and broccoli on the same sheet pan keeps cleanup minimal while coaxing out deep, slightly caramelized edges on both. A scatter of sesame seeds and fresh cilantro at the end adds texture and freshness without any cross-contamination concerns. This is the kind of wholesome, vibrant bowl you'll want on regular rotation.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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