Celery Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This vibrant bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen. Fluffy quinoa forms the base, topped with caramelized sweet potato, lightly charred broccoli, and creamy avocado slices — all crowned with a perfectly seared, crispy-skinned salmon fillet. The real star is the turmeric-ginger dressing, a bright, zippy blend of lemon juice, fresh ginger, honey, and garlic that ties every component together beautifully. Every single ingredient here is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. Salmon bowls can sometimes rely on store-bought sauces that sneak in unexpected plant extracts, but making the dressing from scratch means you stay in complete control of what goes into it. The combination of roasted vegetables, heart-healthy fish, and whole-grain quinoa also makes this a genuinely satisfying, nutrient-dense dinner that doesn't feel like a compromise. Whether you're cooking for one dietary need or just chasing a seriously delicious weeknight meal, this bowl delivers on every front.
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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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